Auswahl der wissenschaftlichen Literatur zum Thema „Dairy propionic bacteria“
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Zeitschriftenartikel zum Thema "Dairy propionic bacteria"
Gagnaire, Valérie, Daniel Mollé, Terje Sorhaug und Joëlle Léonil. „Peptidases of dairy propionic acid bacteria“. Le Lait 79, Nr. 1 (1999): 43–57. http://dx.doi.org/10.1051/lait:199913.
Der volle Inhalt der QuelleLind, Helena, Anders Broberg, Karin Jacobsson, Hans Jonsson und Johan Schnürer. „Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria“. International Journal of Microbiology 2010 (2010): 1–9. http://dx.doi.org/10.1155/2010/430873.
Der volle Inhalt der QuelleZiarno, Małgorzata, Dorota Zaręba, Wiktoria Dryzek, Rozeta Hassaliu und Tomasz Florowski. „Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products“. Applied Sciences 12, Nr. 24 (08.12.2022): 12603. http://dx.doi.org/10.3390/app122412603.
Der volle Inhalt der QuelleBoyarineva, I. V., und I. S. Khamagaeva. „Nutritional and protective environmental factors for microbial consortium cultivation“. Proceedings of the Voronezh State University of Engineering Technologies 84, Nr. 4 (13.03.2023): 96–102. http://dx.doi.org/10.20914/2310-1202-2022-4-96-102.
Der volle Inhalt der QuelleBoiarineva, Irina, und Natalia Zambalova. „The use of probiotic cultures in the technology of protein fermented milk products“. BIO Web of Conferences 103 (2024): 00082. http://dx.doi.org/10.1051/bioconf/202410300082.
Der volle Inhalt der QuelleRuijschop, Rianne M. A. J., Alexandra E. M. Boelrijk und Meike C. te Giffel. „Satiety effects of a dairy beverage fermented with propionic acid bacteria“. International Dairy Journal 18, Nr. 9 (September 2008): 945–50. http://dx.doi.org/10.1016/j.idairyj.2008.01.004.
Der volle Inhalt der QuelleLi, Yan, Jiaqi Wang, Jie Mei, Lingxia Huang und Hongyun Liu. „Effects of Mulberry Branch and Leaves Silage on Microbial Community, Rumen Fermentation Characteristics, and Milk Yield in Lactating Dairy Cows“. Fermentation 8, Nr. 2 (18.02.2022): 86. http://dx.doi.org/10.3390/fermentation8020086.
Der volle Inhalt der QuelleTasturganova, Elmira, Fatima Dikhanbaeva, Alexandr Prosekov, Gulzat Zhunusova, Bagila Dzhetpisbaeva und Ainur Matibaeva. „Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk“. Current Research in Nutrition and Food Science Journal 6, Nr. 2 (25.08.2018): 491–99. http://dx.doi.org/10.12944/crnfsj.6.2.23.
Der volle Inhalt der QuelleBoyarineva, I. V., A. B. Podvolotskaya, V. D. Stepochkina und E. O. Rochin. „Investigation of the biochemical activity of starter compositions enriched with propionic acid bacteria on various raw materials“. Proceedings of the Voronezh State University of Engineering Technologies 85, Nr. 1 (13.03.2023): 180–86. http://dx.doi.org/10.20914/2310-1202-2023-1-180-186.
Der volle Inhalt der QuelleGuo, Yansheng, Feifei Wang, Yongxia Mao, Weiyi Kong, Jiandong Wang und Guijie Zhang. „Influence of Parturition on Rumen Bacteria and SCFAs in Holstein Cows Based on 16S rRNA Sequencing and Targeted Metabolomics“. Animals 13, Nr. 5 (21.02.2023): 782. http://dx.doi.org/10.3390/ani13050782.
Der volle Inhalt der QuelleDissertationen zum Thema "Dairy propionic bacteria"
Mantel, Marine. „Renforcement de la barrière épithéliale intestinale dans les maladies inflammatoires chroniques de l’intestin : une approche combinant nutrition lipidique et utilisation de bactéries propioniques probiotiques“. Electronic Thesis or Diss., Nantes Université, 2023. http://www.theses.fr/2023NANU1037.
Der volle Inhalt der QuelleThe integrity of the intestinal epithelial barrier (IEB) is a crucial physiological parameter. It is compromised in many inflammatory conditions, from type I diabetes to autism and chronic inflammatory bowel disease (IBD). There is a growing interest in dietary compounds capable of strengthening or restoring this IEB, which relies on the expression of key tight junction proteins such as ZO-1, in the prevention or treatment of various diseases. Recently, we have identified new ways to reinforce it. Firstly, by enhancing the expression of ZO-1 through the consumption of selected immunomodulatory strains of the dairy bacterium Propionibacterium freudenreichii (Pf). Secondly, the integrity of the IEB is also locally protected by the products of the metabolism of omega-6 polyunsaturated fatty acids (n-6 PUFAs) by intestinal cells. Essential PUFAs are provided through diet (borage oil or Evening prirose oil, dairy and meat). The enzymes involved in their metabolism are underexpressed in patients with IBD, limiting the beneficial effect of PUFA supplementation. Therefore, increasing the bioavailability of n-6 PUFAs remains na interesting therapeutic avenue. Furthermore, some strains of Pf are lipolytic and could potentially modulate the bioavailability and metabolismo of n-6 PUFAs in vivo. The overall objective of this Project is to investigate a potential aditive or even synergicstic effect between 1) n-6 PUFAs and 2) Pf on IEB
Buchteile zum Thema "Dairy propionic bacteria"
„Application of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics“. In Beneficial Microbes in Fermented and Functional Foods, 570–89. CRC Press, 2014. http://dx.doi.org/10.1201/b17912-35.
Der volle Inhalt der QuelleVeber, Anna, Dorota Zaręba und Małgorzata Ziarno. „Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)“. In Milk Substitutes - Selected Aspects. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95818.
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