scholarly journals Rapid identification and quantitation of the viable cells of Lactobacillus casei in fermented dairy products using an aptamer-based strategy powered by a novel cell-SELEX protocol

2019 ◽  
Vol 102 (12) ◽  
pp. 10814-10824 ◽  
Author(s):  
Shixi Song ◽  
Xingyu Wang ◽  
Ke Xu ◽  
Lufang Ning ◽  
Xingbin Yang
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Rapid Identification ◽  
Viable Cells ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals Manufacturing of Fermented dairy products by using Lactobacillus casei which had the ability to lower cholesterol

2010 ◽  
Vol 4 (1) ◽  
pp. 72-81
Author(s):  
Abdul Wahed Baker ◽  
Zaid A. A. ◽  
Amer A. A.
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Lactobacillus Casei ◽  
Storage Period ◽  
Bacterial Cells ◽  
Manufactured Products ◽  
Fermented Dairy Products ◽  
Therapeutic Properties ◽  
Fermented Dairy ◽  
Number Of Bacteria

The study included manufacturing of fermented dairy products by using full cream milk of four kinds of mammalian: (Buffalos, Cows, Sheep's and Goats); with the use of Lactobacillus casei as a starter for the production of fermented dairy products which had the ability to lower cholesterol percentage in the above mentioned products by (71.4, 70, 74.8 and 67.7)% respectively. The viability of Lb. casei had not been affected significantly during storage shelf life of 21days " The product shelf life " , keeping their therapeutic properties unaltered with high viable number of bacteria at time of consumption. The viable counts of the bacteria after storage period for manufactured products were (1.06× 109, 8.1× 108, 7.5× 108and 8× 108) CFU/ml respectively. These numbers represent a decrease equal to one logarithmic cycle for each of manufactured products of Cows, Sheep's and Goats milk, and the decrease of bacteria's viability of manufactured products of Buffalos milk was less than one logarithmic cycle. Results of statistical analysis showed that there was highly significant differences (P<0.05) in the viable bacterial cells counts between manufactured products. By sensory comparison of the manufactured fermented products together, the results shows that the manufactured products from Buffalos milk was the best then the manufactured products of Cows milk then Sheep's milk then goats milk

Diversity and evolution of Lactobacillus casei group isolated from fermented dairy products in Tibet

2018 ◽  
Vol 200 (7) ◽  
pp. 1111-1121 ◽  
Author(s):  
Jing Feng ◽  
Yujun Jiang ◽  
Mingyu Li ◽  
Siyu Zhao ◽  
Yanming Zhang ◽  
...  
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Lactobacillus Casei Group

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

Identification of L. casei and L. rhamnosus in the dairy products using Real-Time PCR assay

2015 ◽  
Vol 4 (5) ◽  
pp. 222-225
Author(s):  
K. G. Li ◽  
G. P. Pogossian ◽  
A. K. Moldagulova ◽  
E. E. Bekenova ◽  
A. Abdikadirova ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Dairy Products ◽  
Production Control ◽  
High Efficiency ◽  
High Specificity ◽  
Industrial Test ◽  
Fermented Dairy Products ◽  
Species Specific ◽  
Fermented Dairy

  Lactobacilli are essential and important biological objects used in food pro-duction and medicine. One of the sufficient problems is fast, reliable and highly specific identification of lactobacilli in the scientific research and cur-rent production control. We represent two species-specific real-time PCR in the present study to discriminate L. rhamnosus and L. casei basing on the unique peptidoglycan-hydrolase genes p40 and p75 respectively. PCR pri-mers and probes were designed to provide high specificity discrimination via high temperature of PCR annealing stage. High efficiency of the reactions is provided by the size of amplified DNA fragments minimization. Reliable re-producibility of the target sequences amplification and fluorescence detec-tion provide a basis for the future creation of industrial test-systems for op-erational control in the production of fermented dairy products.

Invited review: Potential antiobesity effect of fermented dairy products

2021 ◽  
Vol 104 (4) ◽  
pp. 3766-3778
Author(s):  
Carmen G. Manzanarez-Quín ◽  
Lilia M. Beltrán-Barrientos ◽  
Adrián Hernández-Mendoza ◽  
Aarón F. González-Córdova ◽  
Belinda Vallejo-Cordoba
Keyword(s):  
Dairy Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy
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