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Optimal Cultivation Time for Yeast and Lactic Acid Bacteria in Fermented Milk and Effects of Fermented Soybean Meal on Rumen Degradability Using Nylon Bag Technique
Soybean Meal Fermented Milk Rumen Degradability Yeast, Lactic Acid Bacteria Nylon Bag Technique
2016/11/10
The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB) co-cultured in fermented milk and effects of soybean meal fermented m...
Development and Verification of an Optimum Composition Model for a Synbiotic Fermented Milk Using Sequential Quadratic Programming Techniques
Probiotics Synbiotics Prebiotics
2016/4/22
The purpose of this research was to develop an optimum composition model for a new synbiotic fermented dairy product with high probiotic cell counts, and to experimentally verify this model. The optim...
Enzymatic Activity in Fermented Milk Products Containing Bifidobacteria
fermented milk products enzymatic activity bifidobacteria
2014/3/17
Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains
were tested for α-galactosidase, β-galactosidase and α-glucosidase activities. Commer...
Possibility of Increasing Natural Folate Content in Fermented Milk Products by Fermentation and Fruit Component Addition
folate fermentation fruit fermented milk product
2014/3/17
The possibility of the increase of the natural folate content in fermented milk products by the fermentation process
and by the addition of fruit component was evaluated. 5-methyltetrahydrofolate (5...
Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method
Probiotics Response Surface Method Fermented Milk
2016/4/15
Growth promoters were added to skim milk to retain the viability of Lactobacillus acidophilus and Bifidobacterium longum to help the product meet the `therapeutic minimum` at the time of consumption. ...