Výsledky vyhledávání - "Bifidobacterium animalis ssp. lactis"

Akademický článek

Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

Autor: Mailson Gregório, Morgana Araújo, Aline Albuquerque, Thais Rodrigues, Newton C. Santos, Maria Tereza Fonseca, Maria Eduarda da Costa, Anna Tomé, Josivanda Gomes, Deyzi Gouveia, Hugo M. Lisboa, Ana Paula Rocha

Publikováno v: Foods, Vol 13, Iss 22, p 3551 (2024)

This study investigated the effects of fermenting plum pulp with Bifidobacterium animalis ssp. lactis (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probio

Externí odkaz: https://doaj.org/article/11f1c7f74cc0430d86cce25d0d8fbc18

Zobrazit plný text záznamu

Akademický článek

Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk

Autor: Shuai Guo, Meixuan Chen, Ting Wu, Kailong Liu, Heping Zhang, Jicheng Wang

Publikováno v: Journal of Dairy Science, Vol 105, Iss 12, Pp 9426-9438 (2022)

ABSTRACT: The addition of Bifidobacterium to goat milk has dual effects on health, for which various inherent nutrients of goat milk are retained and live probiotics are provided. We explored the effect of Bifidobacterium animalis ssp. lactis Probio-

Externí odkaz: https://doaj.org/article/165edb6b309f4395a6fa1ed3be35b209

Zobrazit plný text záznamu

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Akademický článek

Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

Autor: Haoqian Wang, Tian Huang, Kailong Liu, Jie Yu, Guoqiang Yao, Wenyi Zhang, Heping Zhang, Tiansong Sun

Publikováno v: Journal of Dairy Science, Vol 105, Iss 9, Pp 7308-7321 (2022)

ABSTRACT: We evaluated the potential of whey protein hydrolysate as a lyoprotectant for maintaining the cell viability of Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and subsequent storage. The moisture content and water activ

Externí odkaz: https://doaj.org/article/8cbca18799b04d319381f57498caaf50

Zobrazit plný text záznamu

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Akademický článek

Protective Effect of Bifidobacterium animalis subs. lactis MG741 as Probiotics against UVB-Exposed Fibroblasts and Hairless Mice

Autor: Ji Yeon Lee, Jeong-Yong Park, YongGyeong Kim, Chang-Ho Kang

Publikováno v: Microorganisms, Vol 10, Iss 12, p 2343 (2022)

Skin photoaging, which causes wrinkles, increased epidermal thickness, and rough skin texture, is induced by ultraviolet B (UVB) exposure. These symptoms by skin photoaging have been reported to be involved in the reduction of collagen by the express

Externí odkaz: https://doaj.org/article/575f0fc39f6b4ef6a9ffbc9f61dd68c4

Zobrazit plný text záznamu

Akademický článek

Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12

Autor: Katarzyna Szajnar, Agata Znamirowska, Dorota Kalicka

Publikováno v: International Journal of Food Properties, Vol 22, Iss 1, Pp 1087-1099 (2019)

The aim of this work was to develop of functional dairy product fortified with magnesium and contained probiotic bacteria Bifidobacterium Bb-12. Therefore, the effect of various magnesium salts on physicochemical, organoleptic and texture properties

Externí odkaz: https://doaj.org/article/4f1a7d89cc694d3b9f0866dda099ae8b

Zobrazit plný text záznamu

Plný text ve formátu HTML

Akademický článek

Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage

Autor: Eva Dudriková, Mária Nagyová, Zuzana Dičáková

Publikováno v: Potravinarstvo, Vol 11, Iss 1, Pp 597-601 (2017)

All over the world, fermented dairy products have been consumed for nutrition and maintenance of good health for a very long time. This study evaluated the survival of Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis

Externí odkaz: https://doaj.org/article/04e6bcbf173e46dcafa8b22db3649d0c

Zobrazit plný text záznamu

Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed

Autor: Hanndson Araujo Silva, Layanne Rodrigues da Silva, Thais Jaciane Araujo Rodrigues, Ana Paula Trindade Rocha, Aline Pacheco Albuquerque, Matheus Augusto de Bittencourt Pasquali, Gilmar Trindade de Araújo

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e27821, Published: 20 AUG 2021
Food Science and Technology, Issue: ahead, Published: 20 AUG 2021

Probiotic bacteria inclusion on fruit pulp is an exceptional alternative for the production and innovation of functional foods. Therefore, the present work aims to study the drying of Caja (Spondias mombin) pulp added with Bifidobacterium animalis ss

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c157fbbee72c4b0de40f8705472cc895
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100673

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání