Cargando…

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4

The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was cho...

Descripción completa

Detalles Bibliográficos
Autores principales:	Moreno-Montoro, Miriam, Navarro-Alarcón, Miguel, Bergillos-Meca, Triana, Giménez-Martínez, Rafael, Sánchez-Hernández, Silvia, Olalla-Herrera, Manuel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986512/ https://www.ncbi.nlm.nih.gov/pubmed/29772827 http://dx.doi.org/10.3390/nu10050633

Ejemplares similares

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products
por: Bachtarzi, Nadia, et al.
Publicado: (2020)

Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria
por: Yang, Yaling, et al.
Publicado: (2023)

Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk
por: Saljooghi, Saideh, et al.
Publicado: (2017)

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum
por: Alemneh, Sendeku Takele, et al.
Publicado: (2021)

Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization
por: Mis Solval, Kevin E., et al.
Publicado: (2020)

Stability of Fucoxanthin in Pasteurized Skim and Whole Goat Milk
por: Nuñez de González, Maryuri T., et al.
Publicado: (2021)

Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)
por: Setyawardani, Triana, et al.
Publicado: (2019)

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2020)

Draft Genome Sequence of Lactobacillus plantarum Strain AY01, Isolated from the Raw Material of Fermented Goat Milk Cheese
por: Li, Xiao-Ran, et al.
Publicado: (2013)

Addition of L-arginine in skim milk extender maintains goat spermatozoa quality in chilled temperature for five days
por: Susilowati, Suherni, et al.
Publicado: (2019)

Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B15
por: Oh, Nam Su, et al.
Publicado: (2019)

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
por: Xu, Huiya, et al.
Publicado: (2022)

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
por: Dan, Tong, et al.
Publicado: (2019)

Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi
por: Yadav, Ruby, et al.
Publicado: (2016)

Organoleptic and Physicochemical Properties of Soy‐Milk Yoghurt Enriched with Moringa Oleifera Root Powder
por: Ponka, Roger, et al.
Publicado: (2022)

Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach
por: Min, Zhang, et al.
Publicado: (2020)

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk
por: Dimitrellou, Dimitra, et al.
Publicado: (2019)

The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus
por: Shabbir, Iqra, et al.
Publicado: (2023)

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice
por: Mantzourani, Ioanna, et al.
Publicado: (2018)

Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages
por: Oh, Young Joo, et al.
Publicado: (2020)

Probiotic assessment and antioxidant characterization of Lactobacillus plantarum GXL94 isolated from fermented chili
por: Zhou, Yingjun, et al.
Publicado: (2022)

Separator Skim-milk
Publicado: (1895)

Effect of Formic Acid on Exopolysaccharide Production in Skim Milk Fermentation by Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1
por: NISHIMURA, Junko, et al.
Publicado: (2013)

Draft Genome Sequence of Lactobacillus plantarum CRL1506, an Immunomodulatory Strain Isolated from Goat Milk
por: Saavedra, Lucila, et al.
Publicado: (2016)

Draft Genome Sequence of Lactobacillus plantarum BFE 5092 Isolated from Maasai Fermented Milk
por: Oguntoyinbo, Folarin A., et al.
Publicado: (2016)

Genome Sequence of Lactobacillus plantarum JMCC0013, Isolated from Traditional Chinese Fermented Milk
por: Wang, Shijie, et al.
Publicado: (2018)

Separation and Purification of Lipase Inhibitory Peptide from Fermented Milk by Lactobacillus plantarum Q180
por: Kim, Seulki, et al.
Publicado: (2020)

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
por: Filipczak-Fiutak, Magda, et al.
Publicado: (2021)

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
por: Ba, Hoa Van, et al.
Publicado: (2018)

Probiotic potentials of Lactobacillus plantarum isolated from fermented durian (Tempoyak), a Malaysian traditional condiment
por: Ahmad, Asmariah, et al.
Publicado: (2018)

Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum
por: Kaushik, Jai K., et al.
Publicado: (2009)

Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk
por: Atallah, Atallah A., et al.
Publicado: (2022)

Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum
por: Park, Min-Ju, et al.
Publicado: (2012)

Diabetes Cured by Skim-milk
por: Jones, H. W.
Publicado: (1878)

Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage
por: Giri, Sib Sankar, et al.
Publicado: (2018)

Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects
por: Jung, Jieun, et al.
Publicado: (2019)

Whole-Genome Sequence of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation
por: Kim, Seul-Ah, et al.
Publicado: (2020)

In vitro importance of probiotic Lactobacillus plantarum related to medical field
por: Arasu, Mariadhas Valan, et al.
Publicado: (2016)

New crosstalk between probiotics Lactobacillus plantarum and Bacillus subtilis
por: Yu, Tao, et al.
Publicado: (2019)

The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk
por: Mohamed, Mahmoud S.M., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_ojsvlvg2gs4ifrhgu50o0mbtmq