1 |
Kankainen, M., Paulin, L., Tynkkynen, S., Von Ossowski, I., Reunanen, J., and Partanen, P. 2009. Comparative genomic analysis of Lactobacillus rhamnosus GG reveals pilli containing a humanmucus binding protein. Natl. Acad. Sci. 106, 17193-17198.
DOI
|
2 |
Korhonen, H. 2009. Milk derived bioactive peptides: from science to applications. J. Funct. Food 1, 177-187.
DOI
|
3 |
Kumar, R., Bhagat, S.K., Kumar, V., and Nirmala, A. 2013. Antioxidant activity and cytotoxic analysis of seed extract of Punical Granatum. Asian J. Biochem. Pharm. 3, 225-236.
|
4 |
Almajano, M.P., Carbo, R., Jimenez, J.A.L. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chem. 108, 55-63.
DOI
|
5 |
Amirdivani, S. and Baba, A.S. 2011. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Sci. Technol. 44, 1458-1464.
DOI
|
6 |
Amirdivani, S. and Baba, A.S. 2015. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Sci. Technol. 44, 1458-1464.
|
7 |
Apostolidis, E., Kwon, Y.I., and Shetty, K. 2007. Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension. Inno. Food Sci. Emerg. Technol. 8, 46-54.
DOI
|
8 |
Arts, M.J., Haenen, G.R., Wilms, L.C., Beetstra, S.A., Heijnen, C.G., Voss, H.P., and Bast, A.J. 2002. Interactions between flavonoids and proteins: effect on the total antioxidant capacity. J. Agr. Food Chem. 50, 1184-1187.
DOI
|
9 |
Avall-Jaaskelainen, S. and Palva, A. 2005. Lactobacillus surface layers and their applications. FEMS Microbiol. Rev. 29, 511-529.
|
10 |
Aryana, K.J. 2003. Folic acid fortified fat free plain set yogurts. Int. J. Dairy Technol. 56, 219-222.
DOI
|
11 |
Azizkhani, M. and Tooryan, F. 2016. Antimicrobial activities of probiotic yogurt flavored with pepperment, basil, and Zataria against Escherichia coli and Listeria monocytogenes. J. Food Qual. Hazard. Control 3, 79-86.
|
12 |
Baba, A.S., Najarian, A., Shori, A.B., Lit, K., and Keng, G.A. 2014. In vitro inhibition of key enzymes related to diabetes and hypertension in Lycium barbarum-yogurt. Arabian J. Sci. Eng. 39, 5355-5362.
DOI
|
13 |
Bazzaz, B.S.F., Sarabandi, S., Khameneh, B., and Hosseinzadeh, H. 2016. Effect of catechins, green tea extract and methylxanthines in combination with gentamicin against Staphylococcus aureus and Pseudomonas aeruginosa. J. Pharmaco. 19, 312-318.
DOI
|
14 |
Billard, I., Mekki, S., Ouadi, A., and Gaillard, C. 2007. TTA solvation kinetics in the ionic liquid Bumim Tf2N. Comp. Rendus. Chimie. 10, 1117-1121.
DOI
|
15 |
Chan, EWC., Soh, E.Y., Tie, P.P., and Law, Y.P. 2011. Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmaco. Res. 3, 266-272.
DOI
|
16 |
Cinbas, A. and Yazici, F. 2008. Effect of the addition of blueberries on selected physicochemical and sensory properties of yoghurt. J. Food Technol. Biotechnol. 46, 434-441.
|
17 |
Corr, S.C., Hill, C., and Gahan, C.G. 2009. Understanding the mechanisms by which probiotics inhibit gastrointestinal pathogens. Adv. Food Nutr. Res. 56, 1-15.
|
18 |
Curk, M.C., Hubert, J.C., and Bringel, F. 1996. Lactobacillus paraplantarum sp. Now, a new species related to Lactobacillus plantarum. Int. J. System. Bacteriol. 46, 595-598.
DOI
|
19 |
Dave, R.I. and Shah, N.P. 1998. Ingredient supplementation effects on viability of probiotic bacteria in yogurt. J. Dairy Sci. 81, 2804-2816.
DOI
|
20 |
Damin, M.R., Alcantara, M.R., Nunes, A.P., and Oliveira, M.N. 2009. Effects of milk supplementation with skim milk powder whey protein concentration and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT-Food Sci. Technol. 17, 1744-1750.
|
21 |
Eissa, E.A., Mohamed, Ahamed, I.A., Yagoub, A.E., and Babiker, E.E. 2010. Physico-chemical, microbiological and sensory characteristics of yoghurt produced from goat milk. Livestock Res. Rural Develop. 22, 247-253.
|
22 |
Blum, U. 1998. Effects of microbial utilization of phenolic acids and their phenolic acid breakdown products on allelpathic interactions. J. Chem. Ecol. 24, 685-708.
DOI
|
23 |
Farvin, S., Baron, C., Nina, S.K., and Jacobsen, C. 2010. Antioxidant activity of yoghurt peptides: par 1-in vitro assays and evaluation in omega-3 enriched milk. Food Chem. 123, 1081-1089.
DOI
|
24 |
Ozer, B., Kirmachi, H.A., Oztekin, S., Hayaloglu, A., and Atamer, M. 2007. Incorporation of microbial transglutaminase into non-fat yogurt procution. Int. Dairy J. 17, 199-207.
DOI
|
25 |
Nikjooy, S. and Hashemi, H. 2015. Study the possibility of producing symbiotic yogurt containing Lactobacillus casei and wild thyme extract. Int. J. Agri. Crop. Sci. 8, 61-67.
|
26 |
Ouwehand, A.C. and Salminen, S. 2003. In vitro adhesion assays for probiotics and their in vivo relevance: a review. Microb. Ecol. Health Dis. 15, 175-184.
DOI
|
27 |
Ouwehand, A.C., Tuomaola, E.M., Tolkko, S., and Salminen, S. 2001. Assessment of adhesion properties of novel probiotic strains to human intestinal mucus. Int. J. Food Microbiol. 64, 119-126.
DOI
|
28 |
Ranadheera, C.S., Evans, C.A., Adams, M.C., and Baines, S.K. 2012. In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt. Food Res. Int. 49, 619-625.
DOI
|
29 |
Gemenchu, T. 2015. Review on lactic acid bacteria function in milk fermentation and preservation. Afr. J. Food Sci. 9, 170-175.
DOI
|
30 |
Lavermicocca, P. 2006. Highlights on new food research. Digest. Liver. Dis. 38, S295-S299.
DOI
|
31 |
Lee, H.C., Jenner, A.M., Low, C.S., and Lee, Y.K. 2006. Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota. Res. Microbiol. 157, 876-884.
DOI
|
32 |
Servin, A.L. 2004. Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS Microbiol. Rev. 28, 405-440.
DOI
|
33 |
Rice-Evans, C., Sampson, J., Bramley, P.M., and Holloway, D.E. 1997. Why do we expect carotenoids to be antioxidants in vivo. Free Radical Res. 26, 381-398.
DOI
|
34 |
Sanlibaba, P. and Cakmak, G.A. 2016. Exopolysaccharides production by lactic acid bacteria. Appl. Microbiol. 2, 1-5.
|
35 |
Schneider, H., Schwiertz, A., Collins, M.D., and Blaut, M. 1999. Anaerobic transformation of quercetin-3-glucoside by bacteria from the human intestinal tract. Arch. Microbiol. 171, 81-91.
DOI
|
36 |
Shah, N.P. 2003. Yogurt: the product and its manufacture. In Caballero, B., Trugo, L.C., and Finglas, P.M. (eds.) (2nd ed.) Encyclopedia Food Sci. Nutr. Vol. 10 Academic Press, London, UK.
|
37 |
Lin, M.Y. and Yen, C.L. 1999. Antioxidative ability of lactic acid bacteria. J. Agric. Food Chem. 47, 1460-1466.
DOI
|
38 |
Lejeune, J.T. and Rajala-Schultz, P.J. 2009. Unpasturized milk : a continued public health threat. Food Safety 48, 93-100.
|
39 |
Lim, S.M. 2014. Heterocyclic amines removal by binding ability of lactic acid bacteria isolated from soybean paste. Korean J. Microbiol. 50, 73-83.
DOI
|
40 |
Lim, S.M., Lee, G.J., Park, S.M., Ahn, D.H., and Im, D.S. 2006. Characterization of Lactobacillus cellobiosus D37 isolated from soybean paste as a probiotic with anti-cancer and antimicrobial properties. Food Sci. Biotechnol. 5, 792-798.
|
41 |
Lopez de Lacey, A.M., Perez-Santin, E., Lopez-Caballero, M.E., and Montero, P. 2014. Survival and metabolic activity of probiotic bacteria in green tea. LWT-Food Sci. Technol. 55, 314-322.
DOI
|
42 |
Lu, M., Shiau, Y., Wong, J., Lin, R., Kravis, H., Blackmon, T., Pakzad, T., Jen, T., Cheng, A., Chang, J., et al. 2013. Milk spoilage: methods and practices of detecting milk quality. Food Nutr. Sci. 4, 113-123.
|
43 |
Marcinakova, M., Klingberg, T.D., Laukova, A., and Budde, B.B. 2010. The effect of pH, bile and calcium on the adhesion ability of probiotic enterococci of animal origin to the porcine jejunal epithelial cell line IPEC-J2. Anaerobe 16, 120-124.
DOI
|
44 |
Shewale, R., Sawale, P.D., Khedkar, C.D., and Singh, A. 2014. Selection criteria for probiotics: a review. Int. J. Probiot. Prebiot. 9, 1-6.
|
45 |
Shah, N.P. 2007. Functional cultures and health benefits. Int Dairy. J. 17, 1262-1277.
DOI
|
46 |
Shah, N.P. and Ravula, R.R. 2002. Influence of water activity on fermentation, organic acids production and viability of yogurt and probiotic bacteria. Aust. J. Dairy Technol. 55, 127-131.
DOI
|
47 |
Shetty, K., Clydesdale, F., and Vattrem, D. 2005. Clonal screening and sprout based bioprocessing of phenolic phytochemicals for functional foods. In Shetty, K., Paliyath, G., Pometto, A., and Levin, R.E. (eds.) Food Biotechnol, p. 603. CRC Taylor & Francis, New York, USA.
|
48 |
Marhamatizadeh, M.H., Ehsandoost, E., and Gholami, P. 2013. The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. Int. J. Farm Alli. Sci. 2, 599-606.
|
49 |
Michael, M., Phebus, R.K., and Schmidt, K.A. 2010. Impact of a plant extract on the viability of Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus in a non-fat yogurt. Int, Dairy J. 20, 665-672.
DOI
|
50 |
Shetty, K., Curtis, O.F., Levin, R.E., Witkowsky, R., and Ang, W. 1995. Prevention of verification associated with in vitro shoot culture of oregano (Origanum vulgare) by Pseudomonas ssp. J. Plant Physiol. 147, 447-451.
DOI
|
51 |
Shokryazdan, P., Sieo, C.C., Kalavathy, R., Liang, J.B., Alitheen, N.B., Jahromi, M.F., and Ho, Y.W. 2014. Probiotic potential of Lactobacillus strains with antimicrobial activity against some human pathogenic strains. BioMed. Res. Int. 2014, 1-16.
|
52 |
Tabasco, R., Sanchez-Patan, F., Monagas, M., Bartolome, B., Moreno-Arribas, M.V., Pelaez, C., and Requena, T. 2011. Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: resistance and metabolism. Food Microbiol. 28, 1345-1352.
DOI
|
53 |
Tesfay, T., Kebede, A., and Seifu, E. 2013. Quality and safety of cow milk produced and marketed in dire dawa town, eastern Ethiopia. Int. J. Sci. Inn. Tech. 2, 1-5.
|
54 |
Thompson, J.L., Lopetcharat, K., and Drake, M.A. 2007. Preferences for commercial strawberry drinkable yoghurts amon African American, Caucasian, and Hispanic consumers in the United States. J. Dairy Sci. 90, 4974-4987.
DOI
|
55 |
Najgebauer-Lejko, D. 2014. Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Sci. Technol. 94, 327-339.
DOI
|
56 |
Michalczyk, M. and Zawislak, A. 2008. The effect of tea infusions on the proliferation of selected bacteria important for the human intestinal tract. Acta. Sci. Pol. Technol. Aliment. 7, 59-65.
|
57 |
Muniandy, P., Shori, A.B., and Baba, A.S. 2016. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Pack Shelf Life 8, 1-8.
DOI
|
58 |
Muniandy, P., Shori, A.B., and Baba, A.S. 2017. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. J. Asso. Arab. Uni. Basic Appl. Sci. 22, 26-30.
|
59 |
Najgebauer-Lejko, D., Sady, M., Grega, T., and Walczycka, M. 2011. The impact of tea supplementation on microflora: pH and antioxidant capacity of yoghurt. Int. Dairy J. 21, 568-574.
DOI
|
60 |
Neffe-Skocinska, K., Jaworska, D., Kolozyn-Krajewska, D., Dolatowski, Z., and Jachacz-Jowko, L. 2015. The effect of LAB as probiotic starter culture and green tea extract addition on dry fermented pork loins quality. BioMed. Res. Int. 2015, 1-9.
|
61 |
Zhu, Y., Xiao, L., Shen, D., and Hao, Y. 2010. competition between yogurt probiotics and periodontal pathogens in vitro. Acta. Odontol. Scand 68, 261-268.
DOI
|
62 |
Unal, G., Karagozlu, C., Kinik, O., Akan, E., and Akalin, A.S. 2016. Influence of supplementation with green and black tea on viscosity and sensory characteristics of drinking yoghurt. Ege. Univ. Ziraat. Fak. Derg. 53, 343-349.
|
63 |
Vinderola, G., Cespedes, M., Mateolli, D., Cardenas, P., Lescano, M., and Aimaretti, N. 2011. Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage. Int. J. Dairy Technol. 64, 269-275.
DOI
|
64 |
Widyastuti, Y., Rohmatussolihat, A., and Febrisiantosa, A. 2014. The role of lactic acid bacteria in milk fermentation. Food Nutr. Sci. 5, 435-442.
DOI
|
65 |
Zarate, G., De Ambrosini, V.M., Chaia, A.P., and Gonzalez, A. 2002. Some factors affecting the adherence of probiotic Propionibacterium acidopropionici CRL 1198 to intestinal epithelial cells. Can. J. Microbiol. 48, 449-457.
DOI
|
66 |
Zhu, Q.Y., Hackman, R.M., Ensunsa, J.L., Holt, R.R., and Keen, C.L. 2002. Antioxidative activities of oolong tea. J. Agr. Food Chem. 50, 6929-6934.
DOI
|
67 |
Joung, J.Y., Lee, J.Y., Ha, Y.S., Shin, Y.K., Kim, Y.H., Kim, S.H., and Oh, N.S. 2016. Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts. Kor. J. Food Sci. 36, 90-99.
DOI
|
68 |
Huang, Y. and Adams, M.C. 2004. In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria. Int. J. Food Microbiol. 91, 253-260.
DOI
|
69 |
Jack, R.W., Tagg, J.R., and Ray, B. 1995. Bacteriocins of Grampositive bacteria. Microbiol. Rev. 59, 171-200.
|
70 |
Jaziri, I., Slama, M.B., Mhadhbi, H., Urdaci, M.C., and Hamdi, M. 2009. Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage. Food Chem. 112, 614-620.
DOI
|
71 |
Jung, D.W., Nam, E.S., and Park, S.I. 2005. Effect of green tea powder on growth of lactic culture. Korean J. Food Nutr. 18, 325-333.
|
72 |
Jung, D.W. and Park, S.I. 2005. Preparation of drinkable yoghurt added with green tea powder. Korean J. Food Nutr. 18, 349-356.
|