Cargando…

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

The purpose of this study was to evaluate the survival rates and fermentation performance of three freeze-dried lactic acid bacterial cultures previously isolated from Ghanaian traditional fermented milk. LAB cultures, i.e., Lactobacillus delbrueckii, Lactococcus lactis and Leuconostoc mesenteroides...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ibrahim, Iddrisu, Ayariga, Joseph Atia, Xu, Junhuan, Boakai, Robertson K., Ajayi, Olufemi S., Owusu-Kwarteng, James
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048412/ https://www.ncbi.nlm.nih.gov/pubmed/36981134 http://dx.doi.org/10.3390/foods12061207

Ejemplares similares

Modulatory Effect of Gut Microbiota on the Gut-Brain, Gut-Bone Axes, and the Impact of Cannabinoids
por: Ibrahim, Iddrisu, et al.
Publicado: (2022)

CBD resistant Salmonella strains are susceptible to epsilon 34 phage tailspike protein
por: Ibrahim, Iddrisu, et al.
Publicado: (2023)

Cannabis sativa CBD Extract Exhibits Synergy with Broad-Spectrum Antibiotics against Salmonella enterica subsp. Enterica serovar typhimurium
por: Gildea, Logan, et al.
Publicado: (2022)

Cannabis sativa CBD Extract Shows Promising Antibacterial Activity against Salmonella typhimurium and S. newington
por: Gildea, Logan, et al.
Publicado: (2022)

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt
por: Jaman, Sadia, et al.
Publicado: (2022)

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties
por: Alkobeisi, Fatemeh, et al.
Publicado: (2022)

Functional Starters for Functional Yogurt
por: Arena, Mattia P., et al.
Publicado: (2015)

Bacteriophages as Biocontrol Agents in Livestock Food Production
por: Gildea, Logan, et al.
Publicado: (2022)

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana
por: Akabanda, Fortune, et al.
Publicado: (2014)

Study on quality characteristics of cassava flour and cassava flour short biscuits
por: Lu, Haiqin, et al.
Publicado: (2019)

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages
por: Lorusso, Anna, et al.
Publicado: (2018)

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
por: Jovanović, Marina, et al.
Publicado: (2021)

Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2020)

Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation
por: Krastanov, Albert, et al.
Publicado: (2023)

Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability
por: Raikos, Vassilios, et al.
Publicado: (2021)

The effect of proteolytic activity of starter cultures on technologically important properties of yogurt
por: Amani, Elahe, et al.
Publicado: (2016)

Polysorbate 80 improves the adhesion and survival of yogurt starters with cholesterol uptake abilities
por: Ziar, H., et al.
Publicado: (2022)

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
por: Eduardo, Maria, et al.
Publicado: (2013)

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety
por: Litwinek, Dorota, et al.
Publicado: (2022)

Effect of skimmed milk and vegetable powders on shelf stability of millet‐based composite flour
por: Tumwine, Gerald, et al.
Publicado: (2018)

Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods
por: Tenea, Gabriela N., et al.
Publicado: (2022)

Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro
por: Popović, Nikola, et al.
Publicado: (2020)

Assessment of Functional Properties of Wheat–Cassava Composite Flour
por: Li, Mingjuan, et al.
Publicado: (2023)

Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product
por: Demarinis, Chiara, et al.
Publicado: (2023)

Pharmaceutical Applications of Glucose Syrup from High Quality Cassava Flour in Oral Liquid Formulations
por: Simpson, Ivan K., et al.
Publicado: (2022)

Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves
por: Lima, Elaine C S, et al.
Publicado: (2013)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables
por: Tumwine, Gerald, et al.
Publicado: (2018)

Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt
por: Tavakoli, Maryam, et al.
Publicado: (2019)

Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt
por: Stühmeier-Niehe, Corinna, et al.
Publicado: (2023)

Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter
por: Makawi, Abubaker B., et al.
Publicado: (2019)

P22 Phage Shows Promising Antibacterial Activity under Pathophysiological Conditions
por: Gildea, Logan, et al.
Publicado: (2022)

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours
por: Pontonio, Erica, et al.
Publicado: (2020)

Drying kinetic of industrial cassava flour: Experimental data in view
por: Odetunmibi, Oluwole A., et al.
Publicado: (2017)

The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives
por: Dankwa, Rita, et al.
Publicado: (2021)

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study
por: Olmedilla-Alonso, Begoña, et al.
Publicado: (2017)

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production
por: Saxami, Georgia, et al.
Publicado: (2016)

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture
por: de J. C. Munanga, Bettencourt, et al.
Publicado: (2016)

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
por: Bintsis, Thomas
Publicado: (2018)

Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products
por: Ma, Yan-Shi, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_ghh55m622l0la1u3ammlheghl6