kuchnie-świata: Yogurt

Evidence: 100 • authority: 72

Yogurt (UK: ; US: ; Turkish: yoğurt, pronounced [/joˈɣuɾt/]), also spelled yoghurt, is a food produced by bacterial fermentation of milk. The bacteria ferment the sugars in the milk and produce lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Yogurt is most commonly made from cow's milk, but milk from water buffalo, goats, ewes, mares, camels, and yaks can also be used. The main bacteria used to produce yogurt are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of c…

Evidence: 41 • authority: 80

Identification of Quorum Sensing Signal Molecule of Lactobacillus delbrueckii subsp. bulgaricus

Evidence: 41 • authority: 80

Yogurt. Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Evidence: 41 • authority: 80

The production of exopolysaccharides by Lactobacillus delbrueckii subsp. bulgaricus

Evidence: 41 • authority: 80

Lactobacillus lactis, Lactobacillus leichmannii and Lactobacillus bulgaricus, Subjective Synonyms of Lactobacillus delbrueckii, and Description of Lactobacillus delbrueckii subsp. lactis comb. nov. and Lactobacillus delbrueckii subsp. bulgaricus comb. nov.

Evidence: 41 • authority: 88

Whole genome sequencing and characterization of the lactic acid bacteria Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus delbrueckii subsp. lactis. Τα οξυγαλακτικά βακτήρια εφαρμόζονται στην παραγωγή τροφίμων ζύμωσης και ζωοτροφών και γενικά θεωρούνται ωφέλιμοι μικροοργανισμοί, με αρκετά στελέχη να παρουσιάζουν προβιοτικές ιδιότητες. Ωστόσο, ορισμένα γένη των οξυγαλακτικών βακτηρίων,όπως τα γένη Streptococcus και Enterococcus, περιλαμβάνουν παθογόνα είδη τόσο για τον άνθρωπο όσο και για τα ζώα. Επομένως η κατανόηση της ταξινόμησης, του μεταβολισμού και της μοριακής βιολογίας των οξυγαλακτικών βακτηρίων είναι μείζονος σημασίας για την μέγιστη αξιοποί…

Evidence: — • authority: 72

Despite the various English dialects spoken from country to country and within different regions of the same country, there are only slight regional variations in English orthography, the two most notable variations being British and American spelling. Many of the differences between American and British or Commonwealth English date back to a time before spelling standards were developed. For instance, some spellings seen as "American" were once commonly used in the United Kingdom, and some spellings seen as "British" were once commonly used in the United States. A "British standard" began to emerge following the 1755 publication of Samuel Johnson's A Dictionary of the English Language, and…

Evidence: — • authority: 72

Lactobacillus bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic. It is a gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores. It is also non-pathogenic. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4–4.6) to grow effectively. In addition, it is anaerobic. As it grows on raw dairy products, it creates…

Evidence: — • authority: 92

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.. Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence, and functional relevance within TFDPs remain incompletely understood. This review critically synthesizes current evidence on the diversity, ecological roles, and traits associated with probiotic pote…

Evidence: — • authority: 80

Microencapsulação de Streptococcus thermophilus e Lactobacillus delbrueckii subsp. bulgaricus utilizando gordura do leite modificada como estratégia para minimizar a pós-acidificação no iogurte

Evidence: — • authority: 80

Yogurt. Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Evidence: — • authority: 92

Dairy Processing and Breast Cancer: A Hypothesis-Generating Framework Linking Bioactive Lipid Derivatives to Epidemiological Heterogeneity.. The relationship between dairy consumption and breast cancer risk remains complex and heterogeneous, with epidemiological studies reporting divergent associations depending on the type of dairy product and its degree of processing. Although nutritional composition has traditionally been considered the main explanatory factor, emerging evidence suggests that technological processing may also influence the biological properties of dairy foods. In this narrative review, we propose a hypothesis-generating framework that integrates epidemiological findings…