microencapsulating probiotics using the method of freeze drying and evaluating the viability of encapsulated probiotics in a cereal bar. A cereal mixture comprising of corn flakes‚ oat flakes‚ wheat bran were used to prepare cereal bar. The probiotic strains Lactobacillus casei (MTCC 1423)‚
Premium Probiotic Lactobacillus
osmotic laxative‚ it offers relief from chronic constipation within about 24-48h. Lactulose transits unchanged to the colon (bypassing small intestine) where it serves as an energy source for the carbohydrate-splitting bacteria‚ predominantly Lactobacillus acidophilus and L.bifidus (Luzzana et al.‚ 2003). According to Prasad et al. (2007)‚ lactulose improves mental action or process of acquiring knowledge and understanding in the patients with cirrhosis having minimal hepatic encephalopathy (MHE)‚ thus
Premium Probiotic Immune system Gut flora
fermentation. The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot‚ or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2
Premium Adenosine triphosphate Bacteria Metabolism
Department of Chemistry‚ T.M. Bhagalpur University‚ Bhagalpur‚ India Department of Physics‚ T.M. Bhagalpur University‚ Bhagalpur‚ India Green‚ low-cost‚ and reproducible Lactobacillus-mediated biosynthesis of metal and oxide nanoparticles are reported. Silver and titanium dioxide nanoparticles are synthesized using Lactobacillus sp. procured from yoghurt and probiotic tablets. The synthesis is performed akin to room temperature in the laboratory ambience. X-ray and transmission electron microscopy
Premium Lactobacillus
FORMULATION AND EVALUATION OF PROBIOTIC BREADFRUIT (Artocarpus altilis) BEVERAGE JAMES PANGANIBAN TOGÑI AN UNDERGRADUATE THESIS SUBMITTED TO THE FACULTY OF DEPARTMENT OF FOOD SCIENCE‚ COLLEGE OF ENGINEERING AND FOOD SCIENCE‚ CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE‚ SAN JOSE‚ PILI‚ CAMARINES SUR AS PARTIAL FULFILLMENT TO THE DEGREE OF BACHELOR OF SCIENCE IN FOOD TECHNOLOGY 2013 INTRODUCTION Breadfruit (Artocarpus altilis) also known as rimas
Premium Bacteria Milk Probiotic
Fermentation and affects it has on foods Fermentation is described as the transformative action of organisms and the metabolic change either anaerobic or aerobic processes converting energy needed to turn raw product to a finished fully fermented food. Fermenting food has become more popular because people are realizing that if it were not for fermenting as a collection of people we would be in trouble. Fermenting has been done for hundreds of years because if not for fermenting letting foods just
Premium Fermentation Acid Metabolism
Beijing University of Agriculture and Harper Adams University College Food Quality with Retail Management Module Title: Food Processing‚ Preservation and Packaging Assignment Title: A Specification of Food Manufacture Module Tutors: Tan Feng‚ Lorna White BUA ID: 201021021201 HAUC ID: 11222000 Word Count: 2480 words Date of submitted: 1st March Content Summary 2 1.0 Introduction 3 2.0 The composition and characteristics of yogurt 4 2.1 My opinion on judgments of
Premium Bacteria Lactobacillus Milk
Dannon Company has a trademark of Activia in its products. One of its products is the Light and Fit yoghurt. The light and fit comes in variety of flavors‚ raspberry‚ banana and strawberry just to name a few‚ with no artificial color and a natural touch. This product is advertised to be multi- functional with its great works with women’s gastrointestinal hygiene and beauty. The product is said to bring about what people want from any food supply. The company is mostly targeting young ladies‚ middle
Premium Bacteria Microbiology Nutrition
Fangqiu Fu Dr. Brennan Smith Cors 213 February 9th 2016 German Immigrants Between the 1600s and the 1700s‚ German immigrants moved to the American East Coast to settle in British colonies. As they moved to the land of opportunities‚ most of the German-speaking immigrants brought with them their customs and traditions. The possibilities sought by the settlers included freedom of worship‚ employment and a stable nation. History illustrates that during this era‚ Germany experienced poverty and famine
Premium United States Lactobacillus Sausage
PRODUCTION OF YOGURT Yogurt is a sour milk product. Its sour taste is attributed to the presence of lactic acid yielded by bacteria through fermentation. Bacteria that are commonly used in yoghurt production are Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria have the ability to break down sugars in the milk producing lactate or lactic acid as by-product. Below is a step-by-step procedure in the production of yogurt. Find out from the procedure why yogurt has low fat
Premium Milk Bacteria Lactobacillus