Japanese commercial natto, a sticky fermented food made from steamed soybeans, is produced using a pure culture of Bacillus subtilis, but natto-like products in other Asian countries are manufactured through a natural fermentation process (Chantawannakul et al., 2002; Chunhachart et al., 2006b; Sarkar et al., 2002; Tamang, 1999). These fermented soybean foods are different from brine-added ferm...

Fermented mixtures containing fish-offal meal (FOM) and mulberry leaf meal (MLM) were used as protein supplement to partially replace fish meal (FM) in the formulation of diets for the Indian minor carp Labeo bata. The diets included a reference diet (20 % FM), three diets of fermented mixture of FOM and MLM (T2–T4) replacing 50 to 75 % of FM. Formulation of diet with 30 % FOM, 24 % MLM and 5 ...

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p<0.05), though the redness of the mea...

) leaves meal in rations on nutrient digestibility, hematological status and malondialdehyde levels broiler chicken blood. The study was conducted experimentally with a completely randomized design, which consisted of 5 treatments replications. treatment the use combination cassava tuber indigofera (70%+30%; CCI) ration, namely: T0 (0% CCI ration), T1 (5% T2 (10% T3 (15% ration) T4 (20% ration)...

Maize is the principal source of food for millions of people, particularly in Latin America and Africa. It is nonallergenic and mild in taste, and is therefore suitable for use as a basis for weaning food. Probiotics are live microbial feed or food supplements, which beneficially affect the host by improving its intestinal microbial balance. The first recorded probiotics were fermented milks pr...

Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficial effects for humans and animals [1]. The concept of probiotic bacteria is very old, and is associated with the consumption of fermented foods by human beings, for thousands of years. Since ancient times, man has made ...

The role of the product in the treatment of colorectal cancer is reviewed in the light of experimental and clinical results to date. The fermented wheat germ extract (code name: MSC, trade name: Avemar) registered as a dietary food for special medical purposes for cancer patients to complement the active oncotherapy, exerted a growth inhibitory effect in HCR-25 human colon carcinoma xenograft, ...

To develop a probiotic dietary adjunct, soymilk fermented with various combinations of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium longum and Bifidobacterium infantis) was subjected to freeze-drying and spray-drying. Survival of the starter organisms during the drying process, subsequent rehydration at different temperature...