Lactobacillus delbrueckii subsp. bulgaricus is one of the most widely used starter culture strains in industrial fermented dairy manufacture. It is also common in naturally fermented dairy foods made using traditional methods. The subsp. bulgaricus strains found in naturally fermented foods may be useful for improving current industrial starter cultures; however, little is known regarding its g...

Experimental studies suggest that an increased consumption of fermented dairy products and calcium might decrease the risk of colorectal cancer. The associations between fermented dairy products, dietary calcium, and colorectal cancer risk were investigated in a population with a wide variation in intake of dairy products. The Netherlands Cohort Study of diet and cancer started in 1986 when 120...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...

The gut microbiota (GM) consists of resident commensals and transient microbes conveyed by the diet but little is known about the role of the latter on GM homeostasis. Here we show, by a conjunction of quantitative metagenomics, in silico genome reconstruction and metabolic modeling, that consumption of a fermented milk product containing dairy starters and Bifidobacterium animalis potentiates ...

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms production. Despite current economic situation, production increased by 3.4% compared to previous year. The lack raw milk, as well demand for healthy food products have led creation new group which are supplemented with non-dairy ingredients - fortifiers. Due components plant origin, it is possible a...

Eleven Lactobacillus plantarum strains isolated from traditional Chinese fermented foods were investigated for their in vitro scavenging activity against hydroxyl and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals, and their resistance to hydrogen peroxide. L. plantarum C88 at a dose of 10(10) CFU/ml showed the highest hydroxyl radical and DPPH scavenging activities, with inhibition rates o...

Ngari is a traditional salt-free fermented fish product in the north eastern region of India. During the fermentation, breakdown of protein leads to release of the peptides with specific sequences which may have potential anti-hypertensive and antioxidant properties. In the present investigation, influence of fermentation period on antihypertensive properties (angiotensin-I converting enzyme (A...

19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). T...

In the present study, 30 lactic acid bacteria (LAB) strains were isolated from Anbaris, a traditional fermented dairy product manufactured in rural villages of Lebanon goat milk with distinct sharp taste, and identified as members Lactobacillus genus. Among these strains, twelve showed potential probiotic characteristics bile tolerance, angiotensin-converting enzyme (ACE) inhibitory activity, a...

Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment...