The Experts below are selected from a list of 234 Experts worldwide ranked by ideXlab platform
J. B. Prajapati - One of the best experts on this subject based on the ideXlab platform.
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Serum cholesterol level in humans fed with Acidophilus Milk
Indian Journal of Microbiology, 2001Co-Authors: M. N. Ashar, J. B. PrajapatiAbstract: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
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Verification of hypocholesterolemic effect of fermented Milk on human subjects with different cholesterol levels
Folia Microbiologica, 2000Co-Authors: M. N. Ashar, J. B. PrajapatiAbstract: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
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Lipid profile of human volunteers fed Acidophilus Milk
1998Co-Authors: M. N. Ashar, J. B. PrajapatiAbstract: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.
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Serum cholesterol level in humans fed with Acidophilus Milk
Indian Journal of Microbiology, 2001Co-Authors: M. N. Ashar, J. B. PrajapatiAbstract: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
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Verification of hypocholesterolemic effect of fermented Milk on human subjects with different cholesterol levels
Folia Microbiologica, 2000Co-Authors: M. N. Ashar, J. B. PrajapatiAbstract: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
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Lipid profile of human volunteers fed Acidophilus Milk
1998Co-Authors: M. N. Ashar, J. B. PrajapatiAbstract: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.
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Isolation and Identification of Streptococcus Thermophilus from Acidophilus Milk
Modern Agricultural Science and Technology, 2011Co-Authors: Si Hong-liAbstract: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.
S. Sarkar - One of the best experts on this subject based on the ideXlab platform.
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Technological and dietetic characteristics of probiotic Acidophilus Milk.
British Food Journal, 2010Co-Authors: S. Sarkar, A.k. MisraAbstract:Purpose – Prophylactic characteristics of plain Acidophilus Milk could be further enhanced with the incorporation of certain probiotic or beneficial organisms. This research undertakes to evaluate the technological and dietetic characteristics of probiotic Acidophilus Milk containing Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii during storage. Design/methodology/approach – The effects of incorporation of Bifidobacterium bifidum NDRI and Propionibacterium freudenreichii subsp. shermanii MTCC 1371 as microbial additives during the manufacture and storage of Acidophilus Milk made from skimmed Milk at 8±1 °C for seven days were evaluated. Probiotic Acidophilus Milk was evaluated on the basis of various technological (titratable acidity, volatile acidity, diacetyl and acetoin production and extent of proteolysis) and dietetic (lactic acid content, lactose hydrolyzing activity, antibacterial activity, viable population of lactobacilli, propionibacteria, bifidobacteria) character...
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Probiotic Acidophilus Milk for infants and children
Nutrition & Food Science, 2006Co-Authors: S. Sarkar, A.k. MisraAbstract:Purpose – The objective of the present investigation is to evaluate the effect of incorporation of Bifidobacterium bifidum NDRI and Propionibacterium freudenreichii subsp. shermanii MTCC 1371 along with Leuconostoc Acidophilus R on the technological and dietetic behaviour of starter cultures and to assess their suitability for the manufacture of probiotic Acidophilus Milk for infant feeding.Design/methodology/approach – The paper assesses the effect of incorporation of Propionibacterium freudenreichii subsp. shermanii MTCC 1371 and Bifidobacterium bifidum NDRI with Lactobacillus Acidophilus R on the technological and dietetic characteristics and their suitability for the manufacture of probiotic Acidophilus Milk.Findings – Based upon the results of technological and dietetic characteristics of starter cultures, conjugated use of Propionibacterium freudenreichii subsp. shermanii MTCC 1371 and Bifidobacterium bifidum NDRI with Lactobacillus Acidophilus R, inoculated at 1 per cent level individually and incu...
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Potential of Acidophilus Milk to lower cholesterol
Nutrition & Food Science, 2003Co-Authors: S. SarkarAbstract:An attempt has been made to highlight the recent literature related to the hypocholesterolemic effect of Acidophilus Milk. Higher levels of serum cholesterol are often associated with cardiovascular diseases. Concentration of cholesterol can be kept lower by encouraging intake of polyunsaturated and monosaturated fatty acids and discouraging saturated fatty acids. Lactobacillus Acidophilus, being the natural inhabitant of intestine and possessing bile‐salt hydrolase activity, can be exploited during the manufacture of Acidophilus Milk and its application as a means for reducing cholesterol level is recommended. Factors influencing the efficacy of Acidophilus Milk to lower serum cholesterol are type of Milk employed for product manufacture, age, sex, food habits and initial concentration of cholesterol of test subjects. Consumption of Acidophilus Milk as a dietary adjunct can be recommended.
Amir Mohammad Mortazavian - One of the best experts on this subject based on the ideXlab platform.
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Comparison of Molecular Techniques with other Methods for Identification and Enumeration of Probiotics in Fermented Milk Products
Critical Reviews in Food Science and Nutrition, 2014Co-Authors: Niloofar Bagheripoor-fallah, Amir Mohammad Mortazavian, Hedayat Hosseini, Sadegh Khoshgozaran-abrasAbstract:Nowadays, an increasing attention is being given to fermented Milk products including yogurt, kefir, butterMilk, and Acidophilus Milk. Fermented Milks, especially the ones containing probiotics, are claimed to be useful for health of host (such as intestinal- and immune-associated diseases). Their healthful effects could be significantly enhanced by incorporating probiotic microorganisms; those have healthful advantages for host when consumed in an appropriate viable number in food products. Probiotic dairy products have stepped to the market and are being commercially produced under various brand names. In addition, these products are legislatively obliged to be labeled for the microorganisms contained. Therefore, identification and enumeration of their microorganisms are a cause of concern. Several culture-dependent methods have been introduced and used to identify the microorganisms, in which the researchers have experienced multiple difficulties. Thereby, molecular approaches were present as an altern...
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Comparison of Molecular Techniques with other Methods for Identification and Enumeration of Probiotics in Fermented Milk Products
Critical Reviews in Food Science and Nutrition, 2014Co-Authors: Niloofar Bagheripoor-fallah, Amir Mohammad Mortazavian, Hedayat Hosseini, Sadegh Khoshgozaran-abras, Aziz Homayouni RadAbstract:Nowadays, an increasing attention is being given to fermented Milk products including yogurt, kefir, butterMilk, and Acidophilus Milk. Fermented Milks, especially the ones containing probiotics, are claimed to be useful for health of host (such as intestinal- and immune-associated diseases). Their healthful effects could be significantly enhanced by incorporating probiotic microorganisms; those have healthful advantages for host when consumed in an appropriate viable number in food products. Probiotic dairy products have stepped to the market and are being commercially produced under various brand names. In addition, these products are legislatively obliged to be labeled for the microorganisms contained. Therefore, identification and enumeration of their microorganisms are a cause of concern. Several culture-dependent methods have been introduced and used to identify the microorganisms, in which the researchers have experienced multiple difficulties. Thereby, molecular approaches were present as an alternative, offering advantages such as accuracy, sensitivity, specificity, and speed. This article reviews the molecular approaches employed for identification and enumeration of probiotics in fermented Milk products.
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The starter culture characteristics of probiotic microorganisms in fermented Milks
Engineering in Life Sciences, 2012Co-Authors: Reza Mohammadi, Sara Sohrabvandi, Amir Mohammad MortazavianAbstract:Nowadays, fermented Milk products such as yogurt, kefir, butterMilk, and Acidophilus Milk are gaining increasing attention. Fermented Milks containing probiotics could be used to prevent and/or cure some important diseases (such as intestinal- and immune-associated diseases). Therefore, such products need to be produced taking into account the following points: viability of the probiotic organisms within the product, as well as in the gastrointestinal tract, high quality sensory properties of probiotic products, and a reasonable price. Many previous studies have focused on technological and stability aspects of fermented Milk products. They have investigated the biological mechanisms of probiotic organisms, optimization of production, and manufacture conditions in terms of product formulation and process factors, especially in the fermentation process, and isolation and selection of the best probiotic bacteria as starter cultures for fermented Milk products. This review article discusses the characteristics of probiotic microorganisms that are important for starter cultures of fermented Milks during production and storage.