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Full-Text Articles in Dairy Science
Influence Of Various Health Beneficial Spices On Some Characteristics Of Yogurt Culture Bacteria Lactobacillus Acidophilus, And Sensor Acceptability Of Spicy Probiotic Yogurt, Margie Michelle Sanchez-Vega
Influence Of Various Health Beneficial Spices On Some Characteristics Of Yogurt Culture Bacteria Lactobacillus Acidophilus, And Sensor Acceptability Of Spicy Probiotic Yogurt, Margie Michelle Sanchez-Vega
LSU Doctoral Dissertations
There is a pronounced public awareness about herbal remedies. Garlic and ginger have antibacterial properties and prevent cardiovascular diseases. Onion and turmeric decrease the risk of diabetes and like garlic, they have anticancer properties. Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus are lactic acid bacteria that produce lactase and reduce the symptoms of malabsorption. Earlier work has shown the influence of spice extracts but the influence of pure spice juice on yogurt culture bacteria is not known. Characteristics of yogurt culture bacteria were measured by suspending freshly thawed cultures in 0.1% peptone water (growth), acidified MRS broth (acid tolerance), MRS-Thio …
Influence Of Low Homogenization Pressures On Acid Tolerance, Bile Tolerance, Protease Activity, And Growth Characteristics Of Lactobacillus Delbrueckii Ssp Bulgaricus Lb-12, Streptococcus Salivarius Ssp Thermophilus St-M5, And Lactobacillus Acidophilus La-K, Tanuja Muramalla
LSU Master's Theses
Lactobacillus delbrueckii ssp bulgaricus LB-12, Streptococcus salivarius ssp thermophilus ST-M5 and Lactobacillus acidophilus LA-K are dairy cultures widely used in the fermentation of dairy products. Homogenization is an essential process in dairy industry for making several products. High homogenization pressures (>50 MPa) are used to create stable emulsion, inactivate the pathogens and increase the protease activity of dairy cultures. Sparse literature is available on the influence of low homogenization pressures, and their effect on beneficial characteristics of dairy cultures is not well understood. The objective of this study was to determine the effect of low homogenization pressures on acid …
Effects Of Probiotics And Yeast Culture On Rumen Development And Growth Of Dairy Calves, Jennifer Marie Laborde
Effects Of Probiotics And Yeast Culture On Rumen Development And Growth Of Dairy Calves, Jennifer Marie Laborde
LSU Master's Theses
Forty-eight calves (heifers n=20, bulls n=28) were randomly assigned one of four dietary treatments which included no additive (C); the yeast culture Saccharomyces cerevisiae (YC); the probiotics Bacillus lichenformis and Bacillus subtilis (P); and both yeast culture and probiotics (YCP). Calves were administered treatments from day 2 to 56 in starter and from day 57 to 84 in grower diets. Body weights were measured at birth and weekly thereafter until day 112 of age. Wither and hip heights were measured weekly. Feed intake, water intake, and fecal scores were recorded twice daily until day 56. Rumen fluid was collected on …