Prevention of antibiotic-associated diarrhoea by a fermented probiotic milk drink
نویسندگان
چکیده
منابع مشابه
Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk
The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus...
متن کاملSelenuim-enriched probiotic fermented milk drink (DOOGH): characteristics and survival microorganisms
Selenium (Se) is considered as an essential element for human body. Selenized probiotic fermented milk drink (DOOGH) as a functional beverage to increase Se available in body. The predominate sugar, protein and mineral ion of Iranian yoghurt drink (DOOGH) are lactose, casein and calcium, respectively. Different levels of Selenium (2.5 – 3- 3,5- 4 and 4.5) is prepared and its suitability based...
متن کاملSelenuim-enriched probiotic fermented milk drink (DOOGH): characteristics and survival microorganisms
Selenium (Se) is considered as an essential element for human body. Selenized probiotic fermented milk drink (DOOGH) as a functional beverage to increase Se available in body. The predominate sugar, protein and mineral ion of Iranian yoghurt drink (DOOGH) are lactose, casein and calcium, respectively. Different levels of Selenium (2.5 – 3- 3,5- 4 and 4.5) is prepared and its suitability based...
متن کاملA Lactobacillus casei Shirota probiotic drink reduces antibiotic-associated diarrhoea in patients with spinal cord injuries: a randomised controlled trial.
Certain probiotics may prevent the development of antibiotic-associated diarrhoea (AAD) and Clostridium difficile-associated diarrhoea (CDAD), but their effectiveness depends on both strain and dose. There are few data on nutritional interventions to control AAD/CDAD in the spinal cord injury (SCI) population. The present study aimed to assess (1) the efficacy of consuming a commercially produc...
متن کاملMicrobiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk
The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus thermophilus...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: European Journal of Clinical Nutrition
سال: 2007
ISSN: 0954-3007,1476-5640
DOI: 10.1038/sj.ejcn.1602718