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Acidophilus Milk

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J. B. Prajapati – One of the best experts on this subject based on the ideXlab platform.

  • Serum cholesterol level in humans fed with Acidophilus Milk
    Indian Journal of Microbiology, 2001
    Co-Authors: M. N. Ashar, J. B. Prajapati

    Abstract:

    Hypocholesterolemic effect of fermented Milk consumption was studied In 27 human volunteers having hypercholesterolemia or a normal cholesterol level. The Milk fermented by Lactobacillus Acidophilus V s was fed at the rate of 200 mL d – 1 for 20 consecutive days to each volunteer. Their fasting (12 h) blood samples were analysed for total cholesterol twice before, during and after feeding. The data were analysed after grouping the volunteers according to sex, age, baseline cholesterol level, health and dietary habits. The average total cholesterol was reduced significantly (P

  • Verification of hypocholesterolemic effect of fermented Milk on human subjects with different cholesterol levels
    Folia Microbiologica, 2000
    Co-Authors: M. N. Ashar, J. B. Prajapati

    Abstract:

    The possible hypocholesterolemic effect of Acidophilus Milk was evaluated on 27 human subjects having different levels of serum cholesterol, i.e. 2.5 g/L (C_4). The Acidophilus Milk was prepared by fermentation of low-fat Milk with Lactobacillus Acidophilus and was fed to each volunteer at the rate of 200 mL/d for 20 d. Blood samples from the volunteers were collected and analyzed for lipid profile twice prior to, during and after feeding, keeping a gap of 10 d between two collections. A significant decrease ( p

  • Lipid profile of human volunteers fed Acidophilus Milk
    , 1998
    Co-Authors: M. N. Ashar, J. B. Prajapati

    Abstract:

    Hypocholesterolemic effect of Lactobacillus Acidophilus V 3 was tested on 27 human volunteers classified as normal (H 1 ), hypertensive (H 2 ) suffering from hypothyroidism (H 3 ) and diabetic (H 4 ) based on their health status. All the volunteers were fed 200 ml of Acidophilus Milk daily for 20 days. Their blood samples were analysed for lipid profile six times; twice each before, during and after feeding, keeping a gap of 10 days between two subsequent collections. Statistical analysis of individual lipid profile parameters by Randomized Block Design showed a significant (P

M. N. Ashar – One of the best experts on this subject based on the ideXlab platform.

  • Serum cholesterol level in humans fed with Acidophilus Milk
    Indian Journal of Microbiology, 2001
    Co-Authors: M. N. Ashar, J. B. Prajapati

    Abstract:

    Hypocholesterolemic effect of fermented Milk consumption was studied In 27 human volunteers having hypercholesterolemia or a normal cholesterol level. The Milk fermented by Lactobacillus Acidophilus V s was fed at the rate of 200 mL d – 1 for 20 consecutive days to each volunteer. Their fasting (12 h) blood samples were analysed for total cholesterol twice before, during and after feeding. The data were analysed after grouping the volunteers according to sex, age, baseline cholesterol level, health and dietary habits. The average total cholesterol was reduced significantly (P

  • Verification of hypocholesterolemic effect of fermented Milk on human subjects with different cholesterol levels
    Folia Microbiologica, 2000
    Co-Authors: M. N. Ashar, J. B. Prajapati

    Abstract:

    The possible hypocholesterolemic effect of Acidophilus Milk was evaluated on 27 human subjects having different levels of serum cholesterol, i.e. 2.5 g/L (C_4). The Acidophilus Milk was prepared by fermentation of low-fat Milk with Lactobacillus Acidophilus and was fed to each volunteer at the rate of 200 mL/d for 20 d. Blood samples from the volunteers were collected and analyzed for lipid profile twice prior to, during and after feeding, keeping a gap of 10 d between two collections. A significant decrease ( p

  • Lipid profile of human volunteers fed Acidophilus Milk
    , 1998
    Co-Authors: M. N. Ashar, J. B. Prajapati

    Abstract:

    Hypocholesterolemic effect of Lactobacillus Acidophilus V 3 was tested on 27 human volunteers classified as normal (H 1 ), hypertensive (H 2 ) suffering from hypothyroidism (H 3 ) and diabetic (H 4 ) based on their health status. All the volunteers were fed 200 ml of Acidophilus Milk daily for 20 days. Their blood samples were analysed for lipid profile six times; twice each before, during and after feeding, keeping a gap of 10 days between two subsequent collections. Statistical analysis of individual lipid profile parameters by Randomized Block Design showed a significant (P

Si Hong-li – One of the best experts on this subject based on the ideXlab platform.

  • Isolation and Identification of Streptococcus Thermophilus from Acidophilus Milk
    Modern Agricultural Science and Technology, 2011
    Co-Authors: Si Hong-li

    Abstract:

    Using Acidophilus mick as material,Streptococcus Thermophilus was isolated and suspicious bacterium was obtained by improved M17 medium.The bacterium showed Gram-positive,chainlike or double spherical patterning,could ferment glucose and sucrose,but couldn’t ferment maltose in the sugar fermentation assay,and could grow at 45 ℃.It was preliminary confirmed as Streptococcus Thermophilus.