Zobrazeno 1 - 10
of 197
pro vyhledávání: '"Probiotic Microorganisms"'
Autor:
V. O. Myronchuk, R. A. Peleno
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, Vol 25, Iss 110, Pp 69-75 (2023)
There are practically no disinfectants on the market of veterinary drugs that fully meet the requirements. This is due to the significant diversity and peculiarity of the structure of microorganisms and their ability to form resistance during long-te
Externí odkaz:
https://doaj.org/article/edfcd31be1e347889e0ec61f0e0283e0
Autor:
Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, Fernando Elias de Melo Borges, Danton Diego Ferreira, Jorge Alberto Vieira Costa, Marcelo Andrés Umsza-Guez, Karina Teixeira Magalhães-Guedes
Publikováno v:
Microorganisms, Vol 12, Iss 6, p 1127 (2024)
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and ba
Externí odkaz:
https://doaj.org/article/21cc1812055c4c9395e1193119a29be7
Publikováno v:
Клиническая микробиология и антимикробная химиотерапия, Vol 24, Iss 4, Pp 345-360 (2022)
Recent studies have strongly confirmed the health benefits of a variety of probiotic microorganisms. However, some issues regarding the use of probiotics currently remain unresolved or ambiguous. This article highlights some controversial issues of p
Externí odkaz:
https://doaj.org/article/073b03163b6546e0b1edaed0e1034336
Akademický článek
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Autor:
Desislava Teneva, Petko Denev
Publikováno v:
Microorganisms, Vol 11, Iss 8, p 1896 (2023)
Ensuring the microbiological safety of food products is a pressing global concern. With the increasing resistance of microorganisms to chemical agents and the declining effectiveness of synthetic preservatives, there is a growing need for alternative
Externí odkaz:
https://doaj.org/article/3b19679d10e840a5b4c5898c4609ce69
Autor:
Jae-Hyung Mah, Claudia Ruiz-Capillas
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/1033bac8a4104f02970d2c716ff79047
Autor:
Orit Malka, Dorin Kalson, Karin Yaniv, Reut Shafir, Manikandan Rajendran, Oshrit Ben-David, Ariel Kushmaro, Michael M. Meijler, Raz Jelinek
Publikováno v:
Microbiome, Vol 9, Iss 1, Pp 1-15 (2021)
Abstract Background Probiotic milk-fermented microorganism mixtures (e.g., yogurt, kefir) are perceived as contributing to human health, and possibly capable of protecting against bacterial infections. Co-existence of probiotic microorganisms are lik
Externí odkaz:
https://doaj.org/article/addc7c8d278d43c3b3625e23ab7c50e7
Publikováno v:
Chimica Techno Acta, Vol 7, Iss 4, Pp 242-249 (2020)
Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk usin
Externí odkaz:
https://doaj.org/article/b1532fd0c55746b293fa51b2a8ccbd85
Akademický článek
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Publikováno v:
Fermentation, Vol 8, Iss 12, p 723 (2022)
The purpose of this study was to experimentally confirm the probiotic properties and antioxidant activity of plant fermented beverages stabilized with microemulsion. The object of the study were beverages obtained from hemp seeds and fermented with B
Externí odkaz:
https://doaj.org/article/665ba6171c60451389c6b172def12b0f