AIMS This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage. METHODS AND RESULTS Goat milk was inoculated with Lact. acidophilus and Bi...

Fermented milks play a major role in human diets worldwide. Lactic acid bacteria are the main microorganisms involved and often added as starters. However, use of autochthonous LAB strains for directed fermentations demands caution due to their potential produce undesirable metabolites or harbor antibiotic resistance genes. The aim this study was evaluate bacterial diversity two traditional Cam...

Lactic acid fermentation is a traditional process to preserve foods and modify their organoleptic properties. This generally conducted in spontaneous way, allowing indigenous lactic bacteria (LAB) of the matrix environment compete grow. The aim this study was better characterise LAB strains ability aroma profiles fruit vegetable matrices, by focusing on two key enzymatic activities: β-glucosida...

In this study, the differences in personality and patterns of recidivism were compared between individuals with an early incidence of offending ("early starters") and their later-starting counterparts ("later starters"). Results indicated that early starters were significantly different from later starters in several personality characteristics, as measured by the California Personality Invento...

The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and seq...

Three different batches of dry fermented Chinese-style sausages; CHS-LC, CHS-SX and CHS-SL were prepared separately inoculating with Lactobacillus casei subspp casei-1.001, Staphylococcus xylosus-12 and a mixture of these two starters in equal proportion. The water activity and pH ranged from 0.795 to 0.826 and 4.10 to 5.26 respectively with no significant difference in weight losses in final p...

The ability of four Lactobacillus strains - Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was exa...

PURPOSE The purpose of this paper was to determine if number and cost of dental treatments in high caries-risk children differs in children with early dental intervention compared to children with later intervention. METHODS Billing data from children age zero to seven years old, whose first dental visit was between January 1, 2004 and December 31, 2004, were collected from 20 corporate treat...