Production of functional fermented camel milk with Anti-<i>Helicobacter pylori</i> activity
Production of functional fermented camel milk with Anti-Helicobacter pylori activity

Yasaman Sadat Mostafavi; Maryam Salami; Massoud Amanlou; Maryam Moslehishad; Saeed Mirdamadi; Sepideh Moradi Marnilo

Volume 4, Issue 2 , December 2021, , Pages 153-159

http://dx.doi.org/10.22059/jfabe.2021.326136.1095

Abstract
  The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter ...  Read More
Rheological properties of probiotic non-fat yogurt containing <i>Lactobacillus reuteri</i>: Effects of inulin addition, inoculum level and fermentation temperature
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

Mona Sadat Bitaraf; Faramarz Khodaiyan; Seyed Saeid Hosseini

Volume 1, Issue 2 , December 2018, , Pages 109-116

Abstract
  The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic ...  Read More