Cargando…

Role of Microorganisms Present in Dairy Fermented Products in Health and Disease

Detalles Bibliográficos
Autores principales:	de los Reyes-Gavilán, Clara G., Fernández, María, Hudson, John Andrew, Korpela, Riitta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2015
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4383488/ https://www.ncbi.nlm.nih.gov/pubmed/25866765 http://dx.doi.org/10.1155/2015/204173

Ejemplares similares

Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview
por: Fernández, María, et al.
Publicado: (2015)

Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers
por: González, S., et al.
Publicado: (2019)

Microbiological Research on Fermented Dairy Products
por: Xiao, Luyao, et al.
Publicado: (2022)

Special Issue ‘Food Fermentations: Microorganisms in Food Production and Preservation’: Editorial
por: Paramithiotis, Spiros
Publicado: (2023)

Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges
por: Pontonio, Erica, et al.
Publicado: (2021)

Microorganisms present in artisanal fermented food from South America
por: Jimenez, Maria Eugenia, et al.
Publicado: (2022)

Special Issue “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”: Editorial
por: Fusco, Vincenzina, et al.
Publicado: (2023)

Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages
por: Talon, Régine, et al.
Publicado: (2017)

Health-Promoting Properties of Lactobacilli in Fermented Dairy Products
por: Widyastuti, Yantyati, et al.
Publicado: (2021)

Hydroxy‐selenomethionine supplementation promotes the in vitro rumen fermentation of dairy cows by altering the relative abundance of rumen microorganisms
por: Zheng, Yuhui, et al.
Publicado: (2021)

Improved 1-Deoxynojirimycin (DNJ) production in mulberry leaves fermented by microorganism
por: Jiang, Yun-Gang, et al.
Publicado: (2014)

Microbial Safety of Milk Production and Fermented Dairy Products in Africa
por: Owusu-Kwarteng, James, et al.
Publicado: (2020)

Role of Bifidobacteria on Infant Health
por: Saturio, Silvia, et al.
Publicado: (2021)

Functional Properties of Microorganisms in Fermented Foods
por: Tamang, Jyoti P., et al.
Publicado: (2016)

Modulation effects of microorganisms on tea in fermentation
por: Hu, Ting, et al.
Publicado: (2022)

Beneficial Microorganisms in Sustainable Agriculture: Harnessing Microbes’ Potential to Help Feed the World
por: Montoya-Martínez, Amelia C., et al.
Publicado: (2022)

Special Issue: The Role of Microorganisms in the Evolution of Animals and Plants
por: Rosenberg, Eugene, et al.
Publicado: (2022)

Levels of Predominant Intestinal Microorganisms in 1 Month-Old Full-Term Babies and Weight Gain during the First Year of Life
por: González, Sonia, et al.
Publicado: (2021)

Arginine metabolism and the role of arginine deiminase-producing microorganisms in kimchi fermentation
por: Jung, Sera, et al.
Publicado: (2022)

Genomics of dairy fermentations
por: Siezen, Roland J., et al.
Publicado: (2008)

Bacteriophages and dairy fermentations
por: Marcó, Mariángeles Briggiler, et al.
Publicado: (2012)

Recent advances in microbial fermentation for dairy and health
por: Hill, Daragh, et al.
Publicado: (2017)

Chemical and Technological Characterization of Dairy Products
por: Faccia, Michele
Publicado: (2020)

Novel Processing Technology of Dairy Products
por: Moschopoulou, Ekaterini
Publicado: (2021)

Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage
por: Hotessa, Niguse, et al.
Publicado: (2020)

Coxiella Burnetii DNA in Milk, Milk Products, and Fermented Dairy Products
por: Valkovska, Linda, et al.
Publicado: (2021)

Natural Product-Derived Compounds for Targeting Multidrug Resistance in Cancer and Microorganisms
por: U. Ferreira, Maria-José
Publicado: (2023)

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods
por: Wang, Jiaxuan, et al.
Publicado: (2023)

Editorial: Insights into Microbe–Microbe Interactions in Human Microbial Ecosystems: Strategies to Be Competitive
por: Salazar, Nuria, et al.
Publicado: (2016)

Aerospace Technology Improves Fermentation Potential of Microorganisms
por: Chi, Yan, et al.
Publicado: (2022)

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
por: Walsh, Aaron M., et al.
Publicado: (2016)

Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
por: De Dea Lindner, Juliano, et al.
Publicado: (2021)

Microbiological Safety and Quality of Fermented Products
por: Liu, Xiaoyan, et al.
Publicado: (2023)

Yeast Fermentation and the Make of Biotechnological Products
por: Maicas, Sergi
Publicado: (2023)

Proteomic Analysis of Microorganisms
por: Kim, Seung Il
Publicado: (2022)

Gaps in the assortment of rapid assays for microorganisms of interest to the dairy industry
por: O'Grady, John, et al.
Publicado: (2020)

Shaping the Metabolism of Intestinal Bacteroides Population through Diet to Improve Human Health
por: Rios-Covian, David, et al.
Publicado: (2017)

The Role of Yeasts in Fermentation Processes
por: Maicas, Sergi
Publicado: (2020)

Dairy Fat and Cardiovascular Health
por: Sendra, Esther
Publicado: (2020)

Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products
por: Zobkova, Zinaida S., et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_0mnarkhs09jdvametutep6jufq