Effects of a Specially Designed Fermented Milk Product Containing Probiotic Lactobacillus casei DN-114 001 and the Eradication of H. pylori in Children

2005 ◽  
Vol 39 (8) ◽  
pp. 692-698 ◽  
Author(s):  
Josef S??kora ◽  
Krist??na Vale??kov?? ◽  
Jana Amlerov?? ◽  
Konrad Siala ◽  
Petr D??dek ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Fermented Milk ◽  
Milk Product ◽  
Probiotic Lactobacillus ◽  
H Pylori ◽  
Fermented Milk Product

Effects of a Lactobacillus casei 393 fermented milk product on bone metabolism in ovariectomised rats

2009 ◽  
Vol 19 (11) ◽  
pp. 690-695 ◽  
Author(s):  
Jong Gun Kim ◽  
Eungsuk Lee ◽  
Sae Hun Kim ◽  
Kwang Youn Whang ◽  
Sejong Oh ◽  
...  
Keyword(s):  
Bone Metabolism ◽  
Lactobacillus Casei ◽  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product ◽  
Ovariectomised Rats

scholarly journals Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk

2019 ◽  
pp. 1-10
Author(s):  
S. Aforijiku ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Milk Product ◽  
Pediococcus Acidilactici ◽  
Fermented Milk Product

The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellular characteristic (Gram staining), growth at pH 4.5 and 9.6, growth in 5% NaCl, production of ammonia from arginine, tolerance to temperature 15 and 45oC, starch hydrolysis, and fermentation of sugars test. Fifty-five LAB were isolated and identified as Pediococcus acidilactici (15), Lactobacillus plantarum (29), Lactobacillus brevis (4), Lactobacillus casei (4), and Lactobacillus fermentum (3). Four species of the Lactobacillus isolated from nono samples were identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum and  Lactobacillus fermentum while Pediococcus acidilactici was isolated from raw cow and goat milk.  Lactobacillus plantarum was the dorminant organism with the highest frequency occurrence of 52.7% while Lactobacillus fermentum had the lowest (5.5%).  Lactobacillus species are normally found in fermented milk product which could be of great importance in food industry.

Development of sourdough for the production of fermented milk product " Ayran"

2020 ◽  
pp. 48-50
Author(s):  
I.V. Rozhkova ◽  
◽  
A.V. Begunova ◽  
T.I. Shirshova ◽  
Yu. I. Krysanova ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1

2018 ◽  
pp. 54-55
Author(s):  
A.V. Begunova ◽  
◽  
I.V. Rozhkova ◽  
T.A. Raskoshnaya ◽  
T.I. Shyrshova ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Fermented Milk ◽  
Milk Product ◽  
Technological Factors ◽  
Fermented Milk Product

Predicting the Behavior of Escherichia coli Introduced as a Postprocessing Contaminant in Shrikhand, a Traditional Sweetened Lactic Fermented Milk Product

2001 ◽  
Vol 64 (4) ◽  
pp. 462-469 ◽  
Author(s):  
A. JAGANNATH ◽  
M. N. RAMESH ◽  
M. C. VARADARAJ
Keyword(s):  
Escherichia Coli ◽  
Response Surface ◽  
Storage Period ◽  
Fermented Milk ◽  
Behavioral Pattern ◽  
Milk Product ◽  
Initial Inoculum ◽  
E Coli ◽  
And Storage ◽  
Fermented Milk Product

The increasing popularity of traditional milk-based foods has placed emphasis on the need for microbial safety in food-chain establishments, as there are ample possibilities for foodborne pathogens to occur as postprocessing contaminants. The behavioral pattern of an enterotoxigenic strain of Escherichia coli D 21 introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product, was studied with variables of initial inoculum (4.3, 5.3, and 6.3 log10 CFU/g), storage temperature (4, 10, and 16°C), and storage period (4, 9, and 14 days). During storage of shrikhand prepared individually with Lactobacillus delbruecki ssp. bulgaricus CFR 2028 and Lactococcus lactis ssp. cremoris B-634, there was a steady decrease in the viable count of E. coli that was proportional to the initial inoculum of E. coli introduced into shrikhand. The data were subjected to multivariate analysis, and equations were derived to predict the behavior of E. coli in shrikhand. The predicted values for the probable survival of E. coli showed good agreement with the experimental values with a majority of these predictions being fail-safe. The values of statistical indices showed that the model fits ranged between extremely good and satisfactory. Response surface plots were generated to describe the behavioral pattern of E. coli. The derived models and response surface plots enabled prediction of the survival of E. coli in shrikhand as a function of initial inoculum levels, storage temperatures, and storage periods of shrikhand. These predictions were valid within the limits of the experimental variables used to develop the model.

scholarly journals Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Anne-Sophie Alvarez ◽  
Julien Tap ◽  
Isabelle Chambaud ◽  
Stéphanie Cools-Portier ◽  
Laurent Quinquis ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Gut Microbiome ◽  
Fermented Milk ◽  
Functional Enrichment ◽  
Milk Product ◽  
Shotgun Metagenomics ◽  
Test Product ◽  
Product Consumption ◽  
Significant Difference ◽  
Fermented Milk Product

Abstract Many clinical studies have evaluated the effect of probiotics, but only a few have assessed their dose effects on gut microbiota and host. We conducted a randomized, double-blind, controlled intervention clinical trial to assess the safety (primary endpoint) of and gut microbiota response (secondary endpoint) to the daily ingestion for 4 weeks of two doses (1 or 3 bottles/day) of a fermented milk product (Test) in 96 healthy adults. The Test product is a multi-strain fermented milk product, combining yogurt strains and probiotic candidate strains Lactobacillus paracasei subsp. paracasei CNCM I-1518 and CNCM I-3689 and Lactobacillus rhamnosus CNCM I-3690. We assessed the safety of the Test product on the following parameters: adverse events, vital signs, hematological and metabolic profile, hepatic, kidney or thyroid function, inflammatory markers, bowel habits and digestive symptoms. We explored the longitudinal gut microbiota response to product consumption and dose, by 16S rRNA gene sequencing and functional contribution by shotgun metagenomics. Safety results did not show any significant difference between the Test and Control products whatever the parameters assessed, at the two doses ingested daily over a 4-week-period. Probiotic candidate strains were detected only during consumption period, and at a significantly higher level for the three strains in subjects who consumed 3 products bottles/day. The global structure of the gut microbiota as assessed by alpha and beta-diversity, was not altered by consumption of the product for four weeks. A zero-inflated beta regression model with random effects (ZIBR) identified a few bacterial genera with differential responses to test product consumption dose compared to control. Shotgun metagenomics analysis revealed a functional contribution to the gut microbiome of probiotic candidates.

EVALUATION OF NISIN FOR THE PRESERVATION OF NONO - A NIGERIAN FERMENTED MILK PRODUCT

1996 ◽  
Vol 20 (1) ◽  
pp. 71-78 ◽  
Author(s):  
N. A. OLASUPO ◽  
S. M. AKINSANYA ◽  
O. F. OLADELE ◽  
M. K. AZEEZ
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product
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