Sivudu et al., 2014 - Google Patents

A Comparative study on Probiotication of mixed Watermelon and Tomato juice by using Probiotic strains of Lactobacilli

Sivudu et al., 2014

View PDF
Document ID
12099075397299442012
Author
Sivudu S
Umamahesh K
Reddy O
Publication year
Publication venue
International Journal of Current Microbiology and Applied Sciences

External Links

Snippet

The concept of probiotic was first introduced by Elie Metchnikoff, who observed that the consumption of fermented milk could reverse putrefactive effects of the gut microflora (Metchnikoff, 1908). The application of probiotic bacteria in food for promoting health …
Continue reading at www.researchgate.net (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using micro-organisms or enzymes using only micro-organisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23Y—INDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00—Lactobacillus
    • A23Y2220/73—Rhamnosus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Micro-organisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk
    • A23C11/106—Addition of, or treatment with, micro-organisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables

Similar Documents

Publication Publication Date Title
Sivudu et al. A Comparative study on Probiotication of mixed Watermelon and Tomato juice by using Probiotic strains of Lactobacilli
Shori The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage
Daneshi et al. Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
Pereira et al. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei
Tamminen et al. Fermentation of carrot juice by probiotics: Viability and preservation of adhesion
Park et al. Lactic acid bacteria in vegetable fermentations
CN103857297A (en) Probiotics in fruit beverages
El-Kholy et al. Research Article Tallaga Cheese as a New Functional Dairy Product
Dogahe et al. Effect of process variables on survival of bacteria in probiotics enriched pomegranate juice
Ozcan et al. Survival of Lactobacillus spp. in fruit based fermented dairy beverages
Nosrati et al. Fermentation of vegetables juice by probiotic bacteria.
Irkin et al. Applications of probiotic bacteria to the vegetable pickle products
Parra et al. Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan)
Hossain et al. Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria.
Maity et al. Development of healthy whey drink with Lactobacillus rhamnosus, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii
Hossain et al. Potentials of two lactobacilli in probiotic fruit juice development and evaluation of their biochemical and organoleptic stability during refrigerated storage
Zielińska et al. Development of tofu production method with probiotic bacteria addition.
Marhamatizadeh et al. The effect of coffee extract on the growth and viability of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yoghurt
CA2811389C (en) Method of production of fermented, pro-healthy fruit beverages
Mahrous et al. Production of a functional frozen yoghurt fortified with omega-3 and vitamin E
Kim et al. Development of yoghurt with Sanmeoru (Vitis amurensis Ruprecht) wine as an additive
Havas et al. Fruit and vegetable juice fermentation with Bifidobacteria
Farrokh et al. The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin
Dimitrovski et al. Lactic acid fermentation of cabbage juice by probiotic strain
Kumar et al. Isolation and Identification of Pediococcus pentosaceus from Cow’s Milk Curd and Its Use in Grape Juices Fermentation