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Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Effect of weaning system on lamb growth and commercial milk production of Awassi dairy sheep
Awassi sheep lamb growth milk yield restricted suckling
2015/6/4
To determine the effect of weaning system on Awassi sheep milk production and lamb growth, 68 Awassi ewes and their lambs (n = 104) were assigned to one of the following treatment groups a) after 3 da...
Influence of Whey, Whey Component and Malt on the Growth and Acids Production of Lactobacilli in Milk
Lactobacillus caseinomacropeptide whey protein
2014/11/28
The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth
and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus...
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
lactic acid bacteria ABT fermented milk l(+)-lactic acid d(–)-lactic acid
2014/10/11
The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inocu...
Fermentation of Shrimp Biowaste under Different Salt Concentrations with Amylolytic and Non-Amylolytic Lactobacillus Strains for Chitin Production
chitin chitosan biopolymers
2009/3/13
Fermentation of shrimp biowaste was conducted with two Lactobacillus plantarum strains at pH=6.0 under various salt concentrations. The non-amylolytic strain L. plantarum 541 and amylolytic strain L. ...
Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus
dairy products; enterotoxin; bacteria; soft cheese processing growth curve
2014/3/10
The aim of this study was to monitor S. aureus growth and toxin production in soft cheese during the technological processing. In model experiments, raw milk was inoculated separately with five S. aur...
Production and Characterization of a Weaning Food from Dissi-oule Rice and Philippine Peanut Locally Grown in Guinea
Malnutrition Dissi-oule rice Philippine peanut flour weaning food formula
2008/11/1
The aim of present study is to make a low cost weaning formulation using traditional method. Appropriate process characteristics and blend formulations were developed for the preparation of a high pro...
Quality Assurance and Public Health Safety of Raw Milk at the Production Point
Coliform count CCP contamination E. coli milk and quality assurance
2008/10/29
In order to get an insight on the microbial quality assurance of milk at the point of production (farmer`s level), a total of 240 raw milk samples were collected from farmers belonging to three farmer...
Short- and Long-Term Production Losses and Repeatability of Clinical Mastitis in Dairy Cattle
clinical mastitis production repeatability
2008/8/6
Between 1985 and 1990, a study of 5313 lactations of 2477 Black and White cows was carried out. A stepwise least squares method was used to obtain unbiased estimates of milk, fat, and protein losses t...
Technical Note: Production of Butter with Enhanced Conjugated Linoleic Acid for Use in Biomedical Studies with Animal Models
conjugated linoleic acid milk fat fatty acids
2008/7/28
Cancer models utilize massive doses of carcinogen so that investigations of anticarcinogenic effects require equally large doses. Conjugated linoleic acids (CLA), predominately consumed in dairy produ...
The Prediction of Methane Production of Holstein Cows by Several Equations
methane cattle environment energy loss
2008/7/4
Ruminants are one of many sources contributing to atmospheric methane. The accuracy of seven published equations for methane prediction was evaluated using a data file consisting of 16 experiments (60...
Comparison of Newly Isolated Strains of Lactobacillus delbrueckii subsp. lactis for Hydrogen Peroxide Production at 5°C
Lactobacillus hydrogen peroxide
2008/4/1
Isolates of Lactobacillus delbrueckii subsp. lactis obtained from raw milk samples were compared for the ability to produce hydrogen peroxide (H2O2)at 5°C. Nineteen out of 101 lactobacilli isolated we...
Production of Menaquinones by Lactic Acid Bacteria
menaquinones vitamin K2 lactic acid bacteria
2008/3/31
Lactic acid bacteria were examined for their ability to produce quinone compounds, which may include dietary sources of menaquinones. Isoprenyl quinones in bacterial cells grown in a synthetic medium ...
Butter has a very desirable flavor and is perceived by consumers as a high quality, natural product. However, its use in foods is sometimes limited by its functional performance. Milk fat is tradition...
Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis
bifidobacteria probiotic cheese survival
2008/3/28
Probiotic cheeses (Cheddar-like cheese) were produced with microfiltered milk standardized with cream enriched with native phosphocaseinate retentate and fermented by Bifidobacterium infantis. During ...