Purpose Diabetes is a chronic metabolic disease that accounted for 6 per cent of total
Indonesian deaths in 2016. The purpose of this study is to evaluate the ability of milk …

This study aims to determine the effects of inulin and fructo-oligosaccharide (FOS) on the
probiotic properties of five Lactobacillus spp. isolated from human milk. Lactobacillus spp …

This study evaluated the ability of two strains of bacterial starter cultures, Lactobacillus casei
AP (AP) and Lactobacillus casei AG (AG), to produce exopolysaccharides (EPSs). First, the …

In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and
16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products' …

Materials and Methods: Bacterial growth in ox gall-supplemented media, quantity of
assimilated cholesterol and activity of bile salt hydrolase were assessed in Lactobacillus …

This research was aimed at investigating the supplementation of Jerusalem artichoke
powder (JAP) without any purification step in the production of synbiotic fermented milk …

The aim of this experiment was to evaluate the quality of fermented milk produced using
intestinal-origin lactic acid bacteria (LAB) as starters. Fermentation was performed on …

Inulinase is an enzyme that catalyzes the reaction involving the hydrolysis of inulin into
fructose and/or small fructooligosaccharides by cutting the β-2, 1 terminal. The present study …

The Lactobacillus casei strains AP and AG are lactic acid bacteria originating in the
gastrointestinal tract. The strains were grown in inulin as the only carbon source to identify …

This study combined the probiotic properties of Lacticaseibacillus casei AP with the prebiotic
properties of oats to improve kefir products. Lacticaseibacillus casei AP, oat milk, or both …