the popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. in this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (lactobacillus delbruec...

Psychrotolerant sporeformers pose a challenge to maintaining fluid milk quality. Dynamic temperature changes along the supply chain can favor germination and growth of these bacteria lead spoilage. In this study, we aim expand on our previous work predicting spoilage due psychrotolerant sporeformers. The key model innovations include (i) ability account for changing temperatures chain, (ii) dep...

AIM The present study was conducted to evaluate the physico-chemical and microbiological characteristics of chicken nuggets coated with sodium alginate (SA) coatings at refrigerated (4±1°C) and frozen (-18±1°C) storage condition at regular periodic intervals. MATERIALS AND METHODS Chicken meat nuggets were separated into three groups: Uncoated control (C), coated with alginate coating (T1), a...

Developing effective cooled semen protocols is essential to increase pregnancy rates and reproductive efficiency in donkeys. This study aimed evaluate the effect on sperm kinetic parameters membrane integrity donkey diluted with defined milk proteins extender 1% or 2% of egg yolk removal seminal plasma. Twenty-four ejaculates from six jackasses were collected. Each ejaculate was divided into fo...

Bacteria can play different roles and impart various flavors characteristics to food. Few studies have described bacterial microbiota of butter. In this study, next-generation sequencing was used determine content raw milk butter, processed during a challenge test, depending on cream maturation temperature the presence or not L. monocytogenes . Two batches were produced. pH microbiological anal...

in the present work, the effect of milk supplementation on viability of yogurt bacteria (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (lactobacillus acidophilus and bifidobacteria) was studied during yogurt manufacture and thirty three days storage. incubation time to reach ph value of 4.5 was greatly affected by the addition of casein fract...