Download Advances in Fermented Foods and Beverages : Improving by Wilhelm Holzapfel PDF

By Wilhelm Holzapfel

Fermentation is utilized in a variety of meals and beverage purposes, and the know-how for boosting this technique is constantly evolving. This publication stories using fermentation in meals and drinks and key facets of fermented nutrition construction. half one covers the well-being advantages of fermented meals. half contains chapters on fermentation microbiology, whereas half 3 appears to be like at methods of controlling and tracking the standard and defense of fermented meals. half 4 covers advances in fermentation know-how. ultimately, half 5 covers specific fermented meals items.

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Et al. (2010). Lactobacillus casei abundance is associated with profound shifts in the infant gut microbiome. PLoS One, 5(1), e8745. Davidson, R. , Duncan, S. , Hackney, C. , Eigel, W. , & Boling, J. W. (2000). Probiotic culture survival and implications in fermented frozen yogurt characteristics. Journal of Dairy Science, 83, 666–673. , Zyriax, B. , & Buhling, K. J. (2012). Impact of maternal supplementation with probiotics during pregnancy on atopic eczema in childhood–a meta-analysis. The British Journal of Nutrition, 107(1), 1–6.

Interestingly, EPS from another strain of Lb. , 2012). This immunomodulatory activity seems to be variable amongst LAB strains. Ciszek-Lenda et al. (2011) discovered different abilities amongst three LAB strains (Lb. reuteri, Lactobacillus johnsonii and Lactobacillus animalis/murinus) to stimulate the in vitro production of cytokines by murine peritoneal macrophages – in this case, the ability to stimulate cytokine production was correlated with the strength of interaction between the EPS and macrophage receptors.

2004). Once daily high dose probiotic therapy (VSL#3) for maintaining remission in recurrent or refractory pouchitis. Gut, 53, 108–114. Molin, G. (2001). Probiotics in foods not containing milk or milk components, with special reference to Lactobacillus plantarum 299v. American Journal of Clinical Nutrition, 73, 380S–385S. Nout, M. J. (2009). Rich nutrition from the poorest – cereal fermentations in Africa and Asia. Food Microbiology, 26, 685–692. , Burton, O. , Zhang, Y. , Hobson, S. , et al.

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