The present study investigates the hydrolysis, microstructural profiling and utilization of guar gum (Cyamopsis tetragonoloba) as a prebiotic in yoghurt. Guar galactomannans (GG) was purified partially depolymerized using an acid, alkali enzyme to improve its characteristics increase utilization. potential hydrolyzed determined Basel supplemented media. Crude (CGG), (PGG), base (BHGG), acid (AH...

Freeze dried probiotic pineapple lassi powder was developed using Bifidobacterium bifidum (NCDC 235). Quality aspects were determined in terms of physico-chemical parameters, vitamin composition and probiotic viability. Storage changes were monitored at 25±20 °C and -18±20 °C for one year. The reconstituted lassi has carbohydrate content of 22.2 per cent, thiamin 2 mg which meets 2/3rd of sugge...

Human milk contains a high concentration of complex oligosaccharides that influence the composition of the intestinal microbiota in breast-fed infants. Previous studies have indicated that select species such as Bifidobacterium longum subsp. infantis and Bifidobacterium bifidum can utilize human milk oligosaccharides (HMO) in vitro as the sole carbon source, while the relatively few B. longum s...

AIMS To evaluate the adhesion ability of intestinal bacteria to different in vitro models of intestinal epithelia, and to estimate the suitability of these models and the type of interactions involved. METHODS AND RESULTS The adhesion of probiotic (Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis Bb12), commensal (B. animalis IATA-A2 and B. bifidum IATA-ES2) and potential...

Aflatoxins are highly toxic, mutagenic, teratogenic and carcinogenic compounds produced by some species of Aspergillus, especially A. flavus and A. parasiticus. This study was conducted investigate the effect of some strains of probiotic bacteria against toxicity induced by contaminated diet with aflatoxins in male rats. Animals were divided into 6 equal groups each group contains 7 rats. The f...

Bu ara?t?rmada, probiyotik bakteriler olarak Lactobacillus acidophilus ATCC 4356 veya Bifidobacterium bifidum DSM 20456 kullan?larak iki farkl? üretim yöntemi ile üretilen ayran örneklerinin fizikokimyasal ve mikrobiyolojik özellikleri belirlenmi?tir. Çal??mada içilebilir nitelikte su kurumaddesi ayarlanan sütün fermente edildikten sonra tuz ilave edilmesiyle üretimi (standardize sütten üretimi...