Advances in Fermented Foods and Beverages : Improving by Wilhelm Holzapfel

By Wilhelm Holzapfel

Fermentation is utilized in a variety of nutrition and beverage functions, and the know-how for reinforcing this approach is constantly evolving. This publication experiences using fermentation in meals and drinks and key points of fermented nutrition construction. half one covers the wellbeing and fitness merits of fermented meals. half comprises chapters on fermentation microbiology, whereas half 3 appears at methods of controlling and tracking the standard and defense of fermented meals. half 4 covers advances in fermentation expertise. eventually, half 5 covers specific fermented nutrition items.

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2010). Impact of maternal probiotic-supplemented dietary counselling on pregnancy outcome and prenatal and postnatal growth: a double-blind, placebo-controlled study. The British Journal of Nutrition, 103(12), 1792–1799. , Lahtinen, S. , et al. (2012). Association between the ABO blood group and the human intestinal microbiota composition. BMC Microbiology, 12, 94. Mcdonough, F. , Hitchins, A. , Wong, N. , & Bodwell, C. E. (1987). Modification of sweet acidophilus milk to improve utilization by lactose-intolerant persons.

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Engül, Işık, Aslım, Uçar, and Demirbağ (2011) studied the effect of EPS from two (probiotic) strains of Lb. delbrueckii subsp. bulgaricus on experimentally induced colitis in a rat model. A significantly greater improvement in oxidative stress parameters was found with the high-EPS group than in the low-EPS group. Li, Jin, Meng, Gao, and Lu (2013), using a rat pheochromocytoma line (PC 12), demonstrated that a purified EPS (EPS-3) from the fermentation of Lb. plantarum LP6 could protect PC12 cells from oxidative damage induced by H2O2.

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