The effect of jicama () starch on the properties and probiotic potential of SN13T fermented milk.

Objective: This study investigated the application of Jicama starch () as a stabilizing agent to enhance the longevity and integrity of fermented milk.

Materials And Methods: SN13T (6 gm/100 ml) and Jicama starch (2 gm/100 ml) were added into pasteurized milk (65°C, 30 min) and then incubated under anaerobic conditions at 37°C for 18 h. The fermented milk was stored at 4°C.

Profile of stingless bee honey and microbiota produced in West Sumatra, Indonesia, by several species ().

Background And Aim: Stingless bees are generally found in tropical countries, including Indonesia. In West Sumatra, stingless bees are known as , consist of several species with different characteristics; however, the properties of honey produced by stingless bees have not yet been explored. This study aimed to determine the physicochemical, antioxidant, and antimicrobial activities as well as the microbiota profile of stingless bee honey from the bee species , , , and that are intensively developed in West Sumatra, Indonesia.

Effect of fermented milk BK01 on cholesterol and microbiota in Wistar mice intestine.

Objective: This study examines the effect of fermented milk containing the probiotic BK01 on cholesterol and intestinal microbiota.

Materials And Methods: 24 male rats weighing an average of 200 gm each spent 1 week in a cage adapting to their new environment. They were fed standard feed daily and were allowed to drink .

Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic BK01 on the addition of red ginger ( var. ).

Background And Aim: Yogurt contains beneficial probiotics. Addition of red ginger to yogurt as an antioxidant source becomes a way to improve the flavor and functional properties of yogurt. This study aimed to examine yogurt processing and the effect of adding red ginger vara), as an antioxidant source, on i BK01.