Probiotic microorganisms

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  • Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products.

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  • Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. The use of probiotics strains in animals production may reduce several problems caused by antibiotics therapy, growth promoter and problems from inadequate management. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of get sick. This book provides the maximum of information for all that need them trying with this to help many people at worldwide....

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  • Among food products probiotic bacteria is distributed in a variety of products including fermented milks, ice cream, various types of cheese, baby-food milk powder, frozen dairy desserts, whey-based beverages, sour cream, butter milk, normal and flavored milk, and concentrated milk. Currently, yogurt is the major probiotic which is sold to consumers. Mortavasian et al. attempted to characterize the probiotic microorganisms used in food products exploring the most common, bifidobacteria and lactic acid bacteria.

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  • Tuyển tập các báo cáo nghiên cứu về y học được đăng trên tạp chí y học Wertheim cung cấp cho các bạn kiến thức về ngành y đề tài: The genomics of probiotic intestinal microorganisms...

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  • The dominant overall flora in human intestines in bifidobacteria, B. longum. The information provided by the Authors are very useful in understanding the process of probiotic adaptation with regards to the fermentation conditions, in milk and other food substrates. Among the factors influencing the viability of probiotic microorganisms in food products, the most important are: pH, titrable acidity, molecular oxygen, redox potential, hydrogen peroxide, bacteriocins and short chain fatty acids.

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  • The surface of the human gut has a surplus area of 200-250 m2 in order to contain, between intraepithelial lymphocytes and lamina propria, Peyer’s patches and lymphoid follicles, the lymphoid tissue, while hosts a flora of about 800 different bacteria species with over 7000 strains. The 99% are obligate anaerobes and varies species were then classified using traditional anaerobic culture techniques.

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  • (BQ) Part 2 book "Applied dairy microbiology" presents the following contents: Fermented milks and cream, probiotics and prebiotics, cheese products, fermented by products, public health concerns, cleaning and sanitizing in milk production and processing, control of microorganisms in dairy processing - dairy product safety systems, regulatory control of milk and dairy products, testing of milk and milk products...

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  • Probiotics may exert a multidirectional effects affecting the gene expression in intestinal cells. A number of positive effects of probiotics have been indicated, particularly their beneficial effect in the pathologic conditions including antibiotic-associated traveler's diarrhea, irritable bowel syndrome (IBS), lactose intolerance, dental caries, gastroduodenal ulcers due to Helicobacter pylori, hepatic encephalopathy, intestinal motility disorders and neonatal necrotizing enterocolitis.

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