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Yakult (ヤクルト, Yakuruto) is a Japanese sweetened probiotic milk beverage fermented with the bacteria strain Lacticaseibacillus casei Shirota. It is sold by Yakult Honsha , based in Tokyo . The name "Yakult" was coined from jahurto , an Esperanto word meaning " yogurt ".
Yakult Honsha Company, Limited (株式会社ヤクルト本社, Kabushiki-gaisha Yakuruto Honsha) is a Japanese company founded in 1955 to sell its flagship product, Yakult—a beverage made using industrial lactic milk, a bacterial strain discovered by Minoru Shirota in the 1920s. [1]
Lactobacillus bulgaricus colonies grown on China Blue Lactose Agar, after anaerobic incubation. Lactobacillus bulgaricus is the main bacterium used for the production of yogurt . It also plays a crucial role in the ripening of some cheeses , [ 3 ] as well as in other processes involving naturally fermented products.
In Tibet, yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed. In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto-like water and fresh herb purée called delal.
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
Lactobacillus acidophilus (Neo-Latin 'acid-loving milk-bacillus') is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. [1] The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as some speciality fermented foods such as fermented ...
The beverage has a light, somewhat milky, and slightly acidic flavour, similar to plain or vanilla-flavoured yogurt or Yakult. Its ingredients include water, dry milk, and lactic acid, and it is produced by lactic acid fermentation. [2] The drink is sold as a concentrate, which is mixed
Bifidobacterium species genomes of B. longum, B. bifidum, B. breve contain genes that can hydrolyze some of the human milk oligosaccharides and these are found in higher numbers in infants that are breast-fed. Glycans that are produced by the humans are converted into food and energy for the B. bifidum. showing an example of coevolution. [18]