By Wilhelm Holzapfel
Fermentation is utilized in quite a lot of nutrition and beverage functions, and the know-how for boosting this approach is constantly evolving. This booklet experiences using fermentation in meals and drinks and key points of fermented meals construction. half one covers the healthiness merits 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 protection of fermented meals. half 4 covers advances in fermentation expertise. ultimately, half 5 covers specific fermented nutrients items.
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Extra resources for Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits
I. (1907). The prolongation of life. Optimistic studies. London: Heinemann. , Talbot, I. , et al. (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.
Diacetylactis L. lactis subsp. cremoris Leuc. mesenteroides subsp. cremoris Lb. delbrueckii subsp. bulgaricus S. thermophilus Lactobacillus casei Lactobacillus acidophilus Lactobacillus rhamnosus Lactobacillus johnsonii Lactobacillus plantarum Lactobacillus delbrueckii subsp. delbrueckii Lactobacillus paracasei subsp. paracasei Lb. delbrueckii subsp. lactis Bifidobacterium lactis Bifidobacterium bifidum Bifidobacterium breve Lactobacillus kefir Lactobacillus kefiranofaciens Lactobacillus brevis Lactobacillus reuteri Lb.
Longum NB667 and B. animalis subsp. lactis A1 (and its bileadapted derivative IPLA-R1) are able to exert an antagonistic effect against the cytopathic effect on Caco-2 cells triggered by B. cereus extracellular factors, as well as against the haemolytic activity of a toxin (such as streptolysin-O), on rabbit erythrocytes (Ruas-Madiedo, Medrano, Salazar, De Los Reyes-Gavilán, & Pérez, 2010). ,1996) and antimicrobial compounds. It seems, then, that through a variety of mechanisms, some EPSs from LAB have the ability to retard or diminish the effects of gut pathogens, either through a direct interaction with them, acting as decoys, or by binding to the epithelial surface of the gut.
Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits by Wilhelm Holzapfel