Production of natural food additives for using in dairy products - Amer, Abeer;Amer, Mohamed
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The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many other applications. The workplan included six main parts: 1- Selecting bioemulsifier-producing bacteria from Streptococcus thermophilus strains. 2- Using of extracellular bioemulsifier from Streptococcus thermophilus strains for using in production of frozen yogurt as a probiotic carrier food. 3- Production of microbial exopolysaccharides from Lactbacilus kefiranofaciens and yeast strain. 4- Use of…mehr

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Produktbeschreibung
The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many other applications. The workplan included six main parts: 1- Selecting bioemulsifier-producing bacteria from Streptococcus thermophilus strains. 2- Using of extracellular bioemulsifier from Streptococcus thermophilus strains for using in production of frozen yogurt as a probiotic carrier food. 3- Production of microbial exopolysaccharides from Lactbacilus kefiranofaciens and yeast strain. 4- Use of exopolysaccharides in the manufacture of probiotic frozen yoghurt. 5- Preparation of Low Sodium Processed cheese Spread. 6- Studies on probiotic critera of some Bifidobacterium and Lactobacilli strains for producing synbiotic yoghurt as a functional food.
Autorenporträt
Dr. Abeer Amer works in Animal production Research Institute,Agriculture Research Center, Egypt. Her General specialty is Food Science and Technology and Specific specialty is Dairy Microbiology.She has B.Sc Faculty of Agriculture, Cairo Univ.1992, M.Sc Faculty of Agri., Cairo Univ.1998 and Ph.D.Faculty of Agriculture,Ain Shams Univ.2006.