Beneficial Microorganisms in Food and Nutraceuticals by Min-Tze Liong

By Min-Tze Liong

This e-book discusses using microorganisms for making improvements to nutrient caliber and generating fitter meals. traditional roles of microbes in foodstuff upkeep and in generating extra simply digestible nutrition through usual fermentation techniques also are examined.

Individual chapters discover subject matters akin to bio-preservation, incorporation of lactic acid micro organism, conventional fermented Mongolian meals, fermented fish items of Sudan, probiotics in China, fermented soymilk, nutrition colorants, and the influence of foodstuff on intestine microbiota. Readers will achieve insights into present traits and destiny customers of practical meals and nutraceuticals. This quantity may be of specific curiosity to scientists operating within the fields of meals sciences, microbiology, agriculture and public health.

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References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 45 50 51 53 54 54 55 55 56 56 57 Abstract The historical data at the beginning of the thirteenth century reflected that when the Mongolian nationality took initial shape, the people had grasped dairy fermentation technology skillfully. In the Ming and Qing dynasties, these dairy products once served as articles of tribute to the imperial court.

LabyA1 also did not affect the growth of vaginal Lactobacilli populations (Fe´rir et al. 2013). Based on the lack of toxicity on the vaginal Lactobacillus strains and its synergistic/additive profile in combination with clinically approved anti(retro) From Traditional Knowledge to an Innovative Approach for Bio-preservation in. . 23 virals, this lantibiotic has a potential and deserves further attention as a candidate in the prevention of sexual transmitted diseases (Fe´rir et al. 2013). Montalba´n-L opez et al.

1 Screening Properties In Vitro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Antimicrobial Activity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Lipid-Reducing Effect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Liver Damage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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