Health-Promoting Properties of Lactobacilli in Fermented Dairy Products
نویسندگان
چکیده
منابع مشابه
Probiotics in Dairy Fermented Products
Interest in the role of probiotics for human health began as early as 1908 when Metchnikoff associated the intake of fermented milk with prolonged life (Lourens-Hattingh and Vilijoen, 2001b). However, the relationship between intestinal microbiota and good health and nutrition has only recently been investigated. Therefore, it was not until the 1960’s that health benefit claims began appearing ...
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Functional foods could differently affect human health in relation to the gender. Recent studies have highlighted the anti-Candida and anti-Chlamydia activities of some Lactobacillus strains isolated from the vagina of healthy women. Considering these important beneficial activities on women's health, the preparation of functional food containing active vaginal lactobacilli can represent a grea...
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Fermented foods such as Japanese traditional food "miso (fermented soy bean paste)" have been shown to be rich source of micronutrients with the potential to prevent various human diseases. We have introduced effects of a new dietary supplement of fermented grain foods mixture containing extracts from wheat germ, soybeans, rice bran, tear grass, sesame, wheat, citrus lemon, green tea, green lea...
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1 Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Cient́ıficas (IPLA-CSIC), Paseo Rı́o Linares s/n, Villaviciosa, 33300 Asturias, Spain 2Food Safety Programme, ESR-Christchurch Science Centre, Christchurch 8540, New Zealand 3Food and Environment Safety, The Food and Environment Research Agency, Sand Hutton, York YO41 ILZ, UK 4Medical Nutrition Physiology Group, Pha...
متن کاملThe investigation of the diversity of lactobacilli spp. and assessment their some probiotic properties in traditional dairy products in East Azerbaijan province in Iran
Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...
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ژورنال
عنوان ژورنال: Frontiers in Microbiology
سال: 2021
ISSN: 1664-302X
DOI: 10.3389/fmicb.2021.673890