Production and Maintenance of Viability of Probiotic Micro‐Organisms in Dairy Products

Abstract

Background: Due to the effects that chemical and inorganic foods have on the human body system and cause a variety of diseases, including cancer, the use of functional foods is highly recommended for people. In this study, the attitudinal factors affecting the acceptance of functional dairy foods by urban consumers in Rasht, located in Guilan province, have been investigated. Methods: Data were obtained from 223 households in Rasht City, Northern Iran. Structural Equation Modeling (SEM) was used to investigate the effects of the general components of purchasing, the bene ts of functional dairy food, the need of functional dairy foods, con dence in functional dairy foods, safety of functional dairy foods, health consciousness and healthy lifestyle, components on the willingness to buy of functional dairy foods. Results: The components of attitude towards healthy lifestyle and the general components of purchasing were the most effective factors in determining the acceptance of functional dairy foods by the households of Rasht City. Conclusions: Lifestyle changes and promotion of healthy lifestyle among urban consumers will increase the acceptance of functional dairy foods in Iran.

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

“…The tolerance of Bl to acidic conditions was specific to our processing conditions because Tamine et al (2005) reported that La is generally more tolerant to acidic conditions than are bifidobacteria, whose growth decreases below pH 5.5. The reduction in pH made it possible to reach the isoelectric point of meat protein, and the approximation of the molecules facilitated the loss of water in the Bl treatment (Figure 1).…”

Technology and potential applications of probiotic encapsulation in fermented milk products

“…Moreover, a high viable population of probiotic bacteria in food products at the time of consumption does not guarantee the same survival rate after the arrival of the cells in the intestine. The low pH of the stomach and the presence of bile salts in the small intestine are the main reasons for the dramatic decline in viability of delivered cells (Tamime et al, 2005;Kosin and Rakshit, 2006;Korbekandi et al, 2011) . Many investigations have documented the positive effects of microencapsulation of probiotic microorganisms and their survival in fermented milks and gastrointestinal tract (Adhikari et al, 2000;Sultana et al, 2000;Sun and Griffiths, 2000;Krasaekoopt et al, 2004;Picot and Lacroix, 2004;Iyer and Kailasapathy, 2005;Kailasapathy, 2006).…”

Exploring Indigenous Lactobacillus Species from Diverse Niches for Riboflavin Production

“…In market, probiotic cultures are used for the manufacturing of a number of products such as yoghurt, cheese, ice cream, chocolates pharmaceutical tablets, infant formulas and dietary supplements. 19 Riboflavin is synthesised by many bacteria and its biosynthetic pathway has been studied extensively in B. subtilis and E. coli. 20,21 This study highlights the microbial diversity of riboflavin producing strains isolated from various sources.…”