By Min-Tze Liong
This ebook discusses using microorganisms for bettering nutrient caliber and generating fitter meals. traditional roles of microbes in meals protection and in generating extra effortlessly digestible meals through normal fermentation approaches also are examined.
Individual chapters discover subject matters corresponding to bio-preservation, incorporation of lactic acid micro organism, conventional fermented Mongolian meals, fermented fish items of Sudan, probiotics in China, fermented soymilk, nutrients colorants, and the influence of nutrition on intestine microbiota. Readers will achieve insights into present traits and destiny clients of useful meals and nutraceuticals. This quantity can be of specific curiosity to scientists operating within the fields of nutrition sciences, microbiology, agriculture and public health.
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Additional resources for Beneficial Microorganisms in Food and Nutraceuticals
S. Bogsan et al. 9 Food or Medicine? Bacteriocins have been of interest to the medical industry, based on simple fact that they are produced by nonpathogenic bacteria, most of them with GRAS status, that are normally present in the human gastrointestinal tract (GIT) and several fermented food products. In the last decades, bacteriocins have also been suggested to be candidates in the cancer treatment (Farkas-Himsley and Yu 1985; Baumal et al. 1982). Some promising studies have been suggesting them as diagnostic agents for some cancers (Farkas-Himsley et al.
Mycopathologia 73:49–56 Wouters JTM, Ayad EHE, Hugenholtz J, Smit G (2002) Microbes from raw milk for fermented dairy products. Int Dairy J 12:91–109 Yang Z, Suomalainen T, Ma¨yra¨-Ma¨kinen A, Huttunen E (1997) Antimicrobial activity of 2-pyrrolidone-5-carboxylic acid produced by lactic acid bacteria. J Food Prot 60:786–790 Zaoutis T, Attia M, Gross R, Klein J (2004) The role of group C and group G streptococci in acute pharyngitis in children. Clin Microbiol Infect 10:37–40 Health Properties of Traditional Fermented Mongolian Milk Foods Jie Dong, Yong Zhang, and Heping Zhang Contents 1 The History of Mongolian Traditional Fermented Dairy Products .
Food Control 36:205–211 Beresford TP, Fitzsimons NA, Brennan NL, Cogan TM (2001) Recent advances in cheese microbiology. Int Dairy J 11:259–274 Beshkova DM, Simova ED, Simov ZI, Frengova GI, Spasov ZN (2002) Pure cultures for making kefir. Food Microbiol 19:537–544 Biscola V, Abriouel H, Todorov SD, Capuano VSC, Ga´lvez A, Franco BDGM (2014) Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui.
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