The Experts below are selected from a list of 66 Experts worldwide ranked by ideXlab platform
Sibel A Akalin - One of the best experts on this subject based on the ideXlab platform.
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yogurtta canli olarak bulunan Lactobacillus acidophilus ve Lactobacillus bifidus un organizma ve saglik uzerine etkisi
Gida the Journal of Food, 1995Co-Authors: Siddik Gonc, Sibel A AkalinAbstract:Generally the intestinal lactobacilli most often mentioned as beneficial dietary adjuncts are Lactobacillus acidophilus and Lactobacillus bifidus. These organisms possess characteristics which would permit their survival and growth in the intestinal tract. They also produce antagonistic actions toward enteric pathogens. So, the consumption of fermented milk products containing L. acidophilus and L. bifidus bacteria provide some possible benefits to health and nutrition. These benefits will be examined under the general headings in this review.
Koji Sayama - One of the best experts on this subject based on the ideXlab platform.
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composition favorisant le developpement de Lactobacillus bifidus et son utilisation
1997Co-Authors: Mamoru Tomita, Hirotoshi Hayasawa, Toshio Ohashi, Mitsunori Takase, Hirohiko Nakamura, Koji SayamaAbstract:L'invention concerne une composition favorisant le developpement de Lactobacillus bifidus, qui favorise de maniere significative la croissance dudit bacille et n'a pas d'effet secondaire, diarrhee par exemple, ainsi qu'un melange comprenant ladite composition et d'autres ingredients consommables. La composition contient comme principes actifs au moins un oligosaccharide choisi entre le lactulose, un oligosaccharide du glucose et un oligosaccharide du galactose, et le raffinose.
Siddik Gonc - One of the best experts on this subject based on the ideXlab platform.
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yogurtta canli olarak bulunan Lactobacillus acidophilus ve Lactobacillus bifidus un organizma ve saglik uzerine etkisi
Gida the Journal of Food, 1995Co-Authors: Siddik Gonc, Sibel A AkalinAbstract:Generally the intestinal lactobacilli most often mentioned as beneficial dietary adjuncts are Lactobacillus acidophilus and Lactobacillus bifidus. These organisms possess characteristics which would permit their survival and growth in the intestinal tract. They also produce antagonistic actions toward enteric pathogens. So, the consumption of fermented milk products containing L. acidophilus and L. bifidus bacteria provide some possible benefits to health and nutrition. These benefits will be examined under the general headings in this review.
Mamoru Tomita - One of the best experts on this subject based on the ideXlab platform.
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composition favorisant le developpement de Lactobacillus bifidus et son utilisation
1997Co-Authors: Mamoru Tomita, Hirotoshi Hayasawa, Toshio Ohashi, Mitsunori Takase, Hirohiko Nakamura, Koji SayamaAbstract:L'invention concerne une composition favorisant le developpement de Lactobacillus bifidus, qui favorise de maniere significative la croissance dudit bacille et n'a pas d'effet secondaire, diarrhee par exemple, ainsi qu'un melange comprenant ladite composition et d'autres ingredients consommables. La composition contient comme principes actifs au moins un oligosaccharide choisi entre le lactulose, un oligosaccharide du glucose et un oligosaccharide du galactose, et le raffinose.
L I Yalei - One of the best experts on this subject based on the ideXlab platform.
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preparation of yoghurt of Lactobacillus bifidus
Storage and Process, 2008Co-Authors: L I YaleiAbstract:The Lactobacillus bifidus yoghurt fermentation technology was study in the paper. The batch inoculation method was adopted during fermentation process. The optimal fermentation technology was as follows: 5% L. bifidus culture was inoculated in skim milk containing 8% sucrose. After fermented for 8 h at 39℃, the 4% mixed culture of 1:1 ratio of Lactobacillus bulgaricus and Streptococcus thermophilus was inoculated again, and fermentation continued for the other 3 h at 42 ℃. The semisolid products appeared excellent flavor. The viability of L. bifidus reached to 3.9×108/mL, the acidity of products is 96°T, and the aldehyde content is 16.90 mg/L. It could be preserved for 6 days at 4℃.
