scholarly journals Comparison of four methods for identification of bifidobacteria to the genus level

2011 ◽  
Vol 20 (No. 5) ◽  
pp. 171-174 ◽  
Author(s):  
E. Vlková ◽  
J. Medková ◽  
V. Rada
Keyword(s):  
Intestinal Tract ◽  
Fermented Milk ◽  
Specific Primers ◽  
Laboratory Equipment ◽  
Milk Products ◽  
Genus Level ◽  
Original Procedure ◽  
Triton X ◽  
Genus Identification ◽  
Fermented Milk Products

The identification of bifidobacteria to the genus level is important for the differentiation of these bacteria from other bacteria occurring in the animal and human intestine. The detection of fructose-6-phosphate phosphoketolase (F6PPK-test) is used traditionally for the identification of Bifidobacterium sp. The original procedure is time consuming and therefore it was modified several times recently. The aim of the present work was to compare the following methods for the genus identification of bifidobacteria: F6PPK-test, F6PPK-test modified by the addition of triton X-100, F6PPK-test modified by the addition of cetridium bromide (F6PPK-CTAB-test), and PCR using genus specific primers. Bifidobacteria isolated from fermented milk products (3 strains), human faeces (6 strains), and animal intestinal tract (2 strains) were tested. All the methods tested proved to be reliable tests for the genus identification of bifidobacteria. The F6PPK-CTAB-test gave the best results. This procedure is quick and does not require any special laboratory equipment.  

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2019 ◽  
Vol 90 ◽  
pp. 1-14 ◽  
Author(s):  
A.M.N.L. Abesinghe ◽  
N. Islam ◽  
J.K. Vidanarachchi ◽  
S. Prakash ◽  
K.F.S.T. Silva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermentation Profile ◽  
Fermented Milk Products
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