Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are commonly
used together as a fermented milk starter. This study aimed to find the optimal ratio of two …

Lactic acid bacteria (LAB) is a group of microorganisms present in rich nutrients
environment, with more than 530 species. They are cocos or rod forms, gram-positive and …

Dadiah is a traditional dairy food from West Sumatra. Dadiah is made by fermenting fresh
buffalo milk in banana leaves covered bamboo sticks at room temperature for two days …

Enterococci are an important member of lactic acid bacteria due to their presence in
fermented foods, tolerance to low pH and bile salts, bile salt hydrolase (BSH) activity …

Fermented dairy products are formed during the acidification of milk through fermentation by
suitable microorganisms; it contains different microorganisms in sufficient numbers and in an …

Yoghurt fermenting bacteria were isolated from natural sources including plants, dew, and
rain samples (total of 300 samples) by the same methods nomadic peoples used for several …

Sumbawa wild horse milk is pure milk produced from Sumbawa horses with high nutritional
content. It can survive for five months at room temperature without processing and has …

BACKGROUND: Purple sweet potato yogurt (PSPY) is a funtional food which is rich in
anthocyanin and probiotics. However, the currently available data on its potentially …

Aims: This study was aimed to produce biodegradable cellulose acetate films impregnated
with bacteriocin-like inhibitory substances to be used in food packaging. Methodology and …

Probiotics play diverse roles in promoting health and well-being, encompassing gut
microbiota balance, digestive health, immune function, gut barrier integrity, metabolic health …