Yoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health
benefits. To meet with a recommended level of≥ 106 viable cells/g of a product, assessment …

The physicochemical characteristics and acceptance of Lactobacilli-fermented cereal
beverages individually inoculated with human derived Lactobacillus acidophilus NCIMB …

The objective of this study was to compare the results obtained between a commercial
probiotic bacterium and a strain of P ediococcus acidilactici isolated from a food matrix …

The antioxidant properties of nine different samples of freshly drawn, pasteurised and UHT
milk were examined before and after fermentation with several lactobacilli, individually and …

The production of volatile compounds by the probiotic strain, Lactobacillus plantarum
NCIMB 8826, in cereal-based media (oat, wheat, barley and malt) was investigated. Sixty …

In this study, the yoghurt and bio-yoghurt were produced using probiotic bacteria (Lb.
gasseri ATCC 33323, Lb. rhamnosus DSM 20245 and Bif. angulatum DSM 20098 and/or Lb …

Probiotic ice cream was produced by incorporating Lactobacillus acidophilus LMGP‐21381
in a standard ice cream mix at initial population above 107 cfu/g. The ice cream mix was …

The stability of probiotic cultures has been seen as an issue for dairy manufacturers and
consumers and this chapter reviews the technical and scientific aspects of probiotic dairy …

Food biotechnology has had a very significant and growing impact on the food industry's
activity in recent years and that impact is clearly set to keep increasing. Food …

The future prospects of probiotics lie in the successful application of individual strains with
specific beneficial effects on the host. This development implies that not only the most robust …