Selected for study fields were several distinct provincial regions of Japan which are noted to be stable in population composition, generally conservative in the mode of life, and distinguished by especially high figures in biometrie statistics representing the Japanese characteristics of extraordinarily high incidence in death by cardiovascular diseases, stomach cancer, and hepatoma. From thes...

The starter cultures used to develop fermented milk products play a critical role in ensuring the quality of final product terms organoleptic properties, nutritional value, and storage. depends on strain is due differences between strains presence activity metabolic pathways. selection competitive bacterial development starters are fundamental establishing maintaining industrial microorganism c...

abstract: the “encyclopedia of fermented fresh milk” has classified acidophilus and bifidus milks as non-traditional fermented milk products. these products contain lactobacillus acidophilus and bifidobacterium spp., respectively, that are known as probiotic microoganisms. in this study, some aspects of acidity development, ph measurement and bacterial counts were monitored when these micro-org...

Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are widely used in the manufacture of cheeses and other fermented dairy products. Bacterial species used as starters are mainly chosen according to their intrinsic properties: the milk acidifying capacity for LAB starters and the aromatizing properties of PAB, for example. Beyond the general characteristics of a bacterial species, man...

Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable change...

The aim of this study was to compare the effects of milk and of various fermented milks on the composition and metabolic activities of the intestinal microflora. Groups of eight rats were fed for 6 wk a diet containing 30% nonfermented milk (M), yogurt (Y), milk fermented with Lactobacillus casei (LcFM) or milk fermented with the association of L. casei DN 114.001 and yogurt starters (LcYFM). I...

Copyright: © 2012 Ntougias S. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Lactic acid fermentation is an important process used in the production of several food and beverages. Optimization of lactic acid ...

Antioxidants having a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity in rice mold starters, which are used for the preparation of various Japanese fermented foods, and their effectiveness against the expression of blood adhesion molecules were examined. An antioxidant was isolated from the rice mold starters used for shochu and identified as pyranonigrin-S (PG-S) by (1)H-NMR, ...