Listar Artículos de revista DCS - OZS Aldizkari artikuluak por tema "Lactic acid bacteria"
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A fermented food product containing lactic acid bacteria protects ZDF rats from the development of type 2 diabetes
Type 2 diabetes (T2D) is a complex metabolic disease, which involves a maintained hyperglycemia due to the development of an insulin resistance process. Among multiple risk factors, host intestinal microbiota has received ... -
Influence of storage temperature and packaging on bacteria and yeast viability in a plant-based fermented food
Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies ... -
Isolation of Lactic Acid Bacteria (LAB) from salmonids for potential use as probiotics: in vitro assays and toxicity assessment of salmo trutta embryonated eggs
This research investigates the potential of lactic acid bacteria (LAB) from freshwater salmonids as prospective probiotics for application in aquaculture. LAB and pathogenic bacteria were obtained from mucus and tissues ... -
Role of postbiotics in diabetes mellitus: current knowledge and future perspectives
In the last decade, the gastrointestinal microbiota has been recognised as being essential for health. Indeed, several publications have documented the suitability of probiotics, prebiotics, and symbiotics in the management ...