نتایج جستجو برای: yoghurt culture
تعداد نتایج: 278849 فیلتر نتایج به سال:
In this study, the effect of “Osmodehydrofrozen” fruit addition on sensory, physical, chemical and microbiological properties of concentrated yoghurt and its quality during storage was evaluated. This research was done in two stages. At the first stage, fruit percentage, type and addition time (before and after fermentation) was determined. The results indicated yoghurts containing 10% apple or...
Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination...
Studi kelayakan digunakan untuk memastikan pra rencana pabrik yoghurt yang dibuat telah memenuhi aspek produk terstandarisasi, lokasi, sosial, ekonomi sehingga dapat menciptakan lapangan pekerjaan baru bagi masyarakat. Tahapan dari studi industri adalah i) survei kebutuhan yoghurt, ii) tinjauan lokasi pabrik, penyedia bahan baku, pemasaran, dan utilitas dengan memanfaatkan hasil skala laborator...
Saffron (Crocus sativus) merupakan tumbuhan yang dapat digunakan sebagai obat tradisional dan juga dalam produk olahan makanan. Bahan aktif saffron, seperti flavonoid, saponin, tanin, diketahui senyawa antibakteri. fermentasi yoghurt berperan prebiotik untuk zat terkandung yoghurt, yaitu bakteri asam laktat (BAL). Bakteri patogen menyebabkan beberapa penyakit, diantaranya Pseudomonas aeruginosa...
One of the most significant groups of probiotic organisms are the lactic acid bacteria, commonly used in fermented dairy products. In this study, cultures were isolated from two infants. After screening for the classic properties of probiotic organisms, four promising isolates were identified as two strains of Lactobacillus acidophilus (P106, P110), strain of Lactobacillus plantarum (P164) and ...
Abstract Background and objectives: Yoghurt is a milky, fermented and semi-solid production that is produced by Microorganism starters. These microorganisms are known as lactic acid bacteria, which are responsible for the formation of the tissue, scent and flavor of yoghurt. Their presence in digestive system makes people healthy. The aim of this study was determination of the number of Lactic ...
Lactic acid bacteria are widely used in the manufacture of fermented milk products, such as cheeses, sour cream butter, yoghurt and fermented milk beverages. These microorganisms may also be applied to the production of fermented meat products and silage. We may easily cultivate lactic acid bacteria in milk. However, it is a laborious work to preserve the organisms in liquid state because viabi...
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