Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage

References

• Athar, IH. 1986. Preparation of cheese and yogurt (dahi) at household level. Pakistan Agricultural Research Council, Islamabad. http://wallaby.vu.edu.au/adt-vvut/uploads/approved/adt-vvut20070123.133846/public/05references.pdf.
   Google Scholar
• Bligh EG, Dyer WJ. A rapid method of total lipids extraction and purification. Can J Biochem Physiol 1959; 37: 911–917
   PubMedGoogle Scholar
• Branca F, Rossi L. The role of fermented milk in complementary feeding of young children: Lessons from transition countries. Eur J Clin Nutr 2002; 56(Suppl 4)S16–S20
   PubMedGoogle Scholar
• Cheuk DK, Chau TC, Lee SL. A meta-analysis on intravenous magnesium sulphate for treating acute asthma. Arch Dis Child 2005; 90: 74–77
   PubMed Web of Science ®Google Scholar
• Childs NM. The functional food consumers: Who are they and what do they want? Implications for product development and positioning. New technologies for healthy foods and nutraceuticals, M Yalpani. ATL Press, Shrewsbury, MA 1997; 313–326
   Google Scholar
• Cotter, AA. 2008. The health benefits of milk and dairy products-by International dairy federation (IDF). International Journal of Dairy Technology. 61(2), 213–214. Blackwell publishing.
   Google Scholar
• da Crudz AG, Faria JDAF, Van Dender AGF. Packaging system and probiotic dairy foods. Food Res Int 2007; 40(8)951–956
   Web of Science ®Google Scholar
• Dave RI, Shah NP. Ingredient supplementation effects on viability of probiotic bacteria in yogurt. J Dairy Sci 1998; 81: 2804–2816
   PubMed Web of Science ®Google Scholar
• de la Fuente MA, Montes F, Guerrero G, Juarez M. Total and soluble contents of calcium, magnesium, phosphorus and zinc in yoghurts. Food Chem 2003; 80(4)573–578
   Web of Science ®Google Scholar
• Delisle J, Amiot J, Dore F. Biological availability of calcium and magnesium from dairy products. Int Dairy J 1995; 5: 87–96
   Web of Science ®Google Scholar
• Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. Colorimetric method for determination of sugars and related substances. Anal Chem 1956; 28: 350
   Web of Science ®Google Scholar
• Ebringer L, Ferencikb M, Krajcovic J. Beneficial health effects of milk and fermented dairy products—Review. Folia Microbiol 2008; 53(5)378–394
   PubMed Web of Science ®Google Scholar
• El Zubeir IEM, Abdalla WM, El Owni OAO. Chemical composition of fermented milk (roub and mish) in Sudan. Food Control 2005; 16: 633–637
   Web of Science ®Google Scholar
• Freitas C, Malcata FX. Microbiology and biochemistry of cheeses with appellation d'origine protegee and manufactured in the Iberian peninsula from ovine and casprine milk. J Dairy Sci 2000; 83: 584–602
   PubMed Web of Science ®Google Scholar
• Fuente MA, Fontecha J, Jufirez M. Fatty acid composition of the triglyceride and free fatty acid fractions in different cows, ewes and goats milk cheeses. Lebensm Unters Forsch 1993; 196: 155–158
   Google Scholar
• Fuller R. Probiotics in man and animals. J Appl Bacteriol 1989; 66: 365–378
   PubMedGoogle Scholar
• Gambelli L, Manzi P, Panli G, Vivanti V, Pizzoferrato L. Constituents of nutritional relevance in fermented milk products commercialized in Italy. Food Chem 1999; 66: 353–358
   Web of Science ®Google Scholar
• Hayatsu H, Hamasaki K, Togawa K, Arimoto S, Negishi T. Carcinogens and mutagens in the environment. Naturally occurring compounds. CRC Press, Boca Raton, FL 1983; 2: 91–99
   Google Scholar
• Hayatsu H, Inoue K, Ohta H, Namba T, Togawa K, Hayatsu T, Makita M, Wataya Y. Inhibition of the mutagenicity of cooked-beef basic fraction by its acidic fraction. Mut Res 1981; 91: 437–442
   PubMedGoogle Scholar
• Hughes DB, Hoover DG. Viability and enzymatic activity of Bifidobacteria in milk. J Dairy Sci 1995; 78: 268–276
   PubMed Web of Science ®Google Scholar
• Insel, P, Turner, RE, Ross, D. 2004. Nutrition, Second American Dietetic Association, Jones and BartlettUSA.
   Google Scholar
• International Dairy Federation. 1992. General standard of identity for fermented milks. 163. Belgium: IDF.
   Google Scholar
• International Dairy Federation. 1996. International standard. Milk determination of fat content (Rose Gottlieb reference method). Brussels: IDF.
   Google Scholar
• Jacob MB. The chemical analysis of foods and food products3rd ed. D. Van Nastrand, Princeton, NJ 1958
   Google Scholar
• Kailasapathy K, Rybka S. L. acidophilus and Bifidobacterium spp.—Their therapeutic potential and survival in yogurt. Aust J Dairy Technol 1997; 52(1)28–35
   Google Scholar
• Kowalska A, Jachnowicz AZ, Babuchowski A. Yoghurt market in the United Kingdom. Nat Sci 2000; 6: 131–41
   Google Scholar
• Kroger M, Weaver JC. Confusion about yoghurt; compositional and otherwise. J Milk Food Technol 1983; 36: 383
   Google Scholar
• Kurmann JA, Rasic JL. The health potential of products containing Bifidobacteria. Therapeutic properties of fermented milks, RK Robinson. Elsevier, London 1991; 117–158
   Google Scholar
• Lee YK, Salminen S. The coming age of probiotics. Trends Food Sci Technol 1995; 6: 241–245
   Web of Science ®Google Scholar
• Lourens-Hattingh A, Viljoen BC. Yoghurt as probiotic carrier food. Int Dairy J 2001; 11(1/2)1–17
   Web of Science ®Google Scholar
• Martinez-Villaluenga, Frias J, Vidal-Valverde C, Gomez R. Raffinose family oligosaccharides from lupin seeds as prebiotics: Application in dairy products. J Food Prot 2005; 68: 1246–1252
   PubMed Web of Science ®Google Scholar
• Mensink RP, Zock PL, Kester AD, Katan MB. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr 2003; 77: 1146–1155
   PubMed Web of Science ®Google Scholar
• Miller-Ihli NJ. Trace element determinations in foods and biological samples using inductively coupled plasma atomic emission spectrometry and flame atomic absorption spectrometry. J Agric Food Chem 1996; 44: 2675–2679
   Web of Science ®Google Scholar
• Obi CN, Ikenebomeh MJ. Studies on the microbiology and nutritional qualities of Nigerian fermented milk product (Nono). Int J Dairy Sci 2007; 2(1)95–99
   Google Scholar
• Oliveira MN, Sodini F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties, and microbiological stability of fermented milks containing probiotic bacteria. Int Dairy J 2002; 11: 939–946
   Web of Science ®Google Scholar
• Prado FC, Parada JL, Pandey A, Soccol CR. trends in non-dairy probiotic beverages. Food Res Int 2008; 41(2)111–123
   Web of Science ®Google Scholar
• Rabizadeh E, Shaklai M, Nudelman A, Eisenbach L, Rephaali A. Rapid alteration of c-myc and c-jun expression in leukemic cells induced to differentiate by a butyric acid. FEBS Lett 1993; 328: 225–229
   PubMed Web of Science ®Google Scholar
• Saha BK, Ali MY, Chakraborty M, Islam Z, Hira AK. Study on the preservation of raw milk with hydrogen peroxide for rural dairy farmers. Pak J Nutr 2003; 2(1)36–42
   Google Scholar
• Sanders JW, Venema G, Kok J. Environmental stress responses in Lactococcus lactis. FEMS Microbiol Rev 1999; 23: 483–501
   Web of Science ®Google Scholar
• Sanni AI, Onilude AA, Ogunbanwo ST, Smith SI. Antagonistic activity of bacteriocin produced by Lactobacillus species from ogi, an indigenous fermented food. J Basic Microbiol 1999; 39: 189–195
   PubMed Web of Science ®Google Scholar
• Saxelin M, Tynkkyen S, Mattila-Sandholm T, de Vas WM. Probiotic and other functional microbes: From market to mechanism. Curr Opin Biotech 2005; 16(2)204–211
   PubMed Web of Science ®Google Scholar
• Saxena SN, Mital BK, Garg SK. Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage. Int J Food Microbiol 1994; 21: 271–272
   PubMed Web of Science ®Google Scholar
• Seppo L, Jauhiainen T, Poussa T, Korpela R. A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. Am J Clin Nutr 2003; 77: 326–330
   PubMed Web of Science ®Google Scholar
• Shin HS, Lee JH, Pestka JJ, Ustunol Z. Growth and viability of commercial Bifidobacterium ssp in skim milk containing oligosaccharides and inulin. J Food Sci 2000; 65: 884–887
   Web of Science ®Google Scholar
• Shobha Rani P, Agrawal R. Effect on cellular membrane fatty acids in the stressed cell of Leuconostoc mesenteroides: A native probiotic lactic acid bacteria. Food Biotechnol 2008; 22: 47–63
   Web of Science ®Google Scholar
• Siro I, Kapolna E, Kapolna B, Lugari A. Functional foods: Product development, marketing and consumer acceptance—A review. Appetite 2008; 51(3)456–467
   PubMed Web of Science ®Google Scholar
• Sivak C. Growth culture. Dairy Field 2000; 183: 1–24, 33
   Google Scholar
• Sodini I, Lucas A, Oliveira MN, Remeuf F, Corrieu G. Effect of milk base and starter culture on acidification, texture and probiotic cell counts in fermented milk processing. J Dairy Sci 2002; 85: 2479–2488
   PubMed Web of Science ®Google Scholar
• Sun CQ, O'Connor CJ, Roberton AM. The antimicrobial properties of milk fat after partial hydrolysis by calf pregastric lipase. Chem Biol Interact 2002; 140: 185–198
   PubMed Web of Science ®Google Scholar
• Sunny-Roberts EO, Otunola ET, Iwakun BT. An evaluation of some quality parameters of a laboratory prepared fermented groundnut milk. Eur Food Res Technol 2004; 218: 452–455
   Web of Science ®Google Scholar
• Thapa, T. 2000. Small-scale milk processing technologies: other milk products. In: Report of the FAO E-mail conference on small-scale milk collection and processing in developing countries, Food and Agriculture Organization of the United Nations, Rome, Italy, 29 May–28 July.
   Google Scholar
• Thormar H, Hilmarsson H. The role of microbicidal lipids in host defense against pathogens and their potential as therapeutic agents. Chem Phys Lipids 2007; 150: 1–11
   PubMed Web of Science ®Google Scholar
• Thormar H, Isaacs EE, Kim KS, Brown HR. Interaction of visna virus and other enveloped viruses by free fatty acids and monoglycerides. Ann N Y Acad Sci 1994; 724: 465–471
   PubMed Web of Science ®Google Scholar
• Vinderola CG, Reinheimer JA. Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. Int Dairy J 1999; 9(8)497–505
   Web of Science ®Google Scholar
• Xu S, Boylston T, Glatz BA. Effect of inoculation level of Lactobacillus rhamnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products. J Food Sci 2006; 71(4)275–280
   Web of Science ®Google Scholar
• Yamamoto N, Maeno M, Takano T. Purification and characterization of an antihypertensive peptide from a yogurt-like product fermented by Lactobacillus helveticus CPN4. J Dairy Sci 1999; 82: 1388–1393
   PubMed Web of Science ®Google Scholar