6 search results in "Probiotics"
ANTIOXIDANT ACTIVITIES OF KOMBUCHA PREPARED FROM THREE DIFFERENT SUBSTRATES AND CHANGES IN CONTENT OF PROBIOTICS DURING STORAGE
By Caili Fu, Fen Yan, Zeli Cao, Fanying Xie, Juan Lin
Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities ...
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EFFECTS OF DIETARY ALTERNATIVES (PROBIOTIC, GREEN TEA POWDER, AND KOMBUCHA TEA) AS ANTIMICROBIAL GROWTH PROMOTERS ON GROWTH, ILEAL NUTRIENT DIGESTIBILITY, BLOOD PARAMETERS, AND IMMUNE RESPONSE OF BROI
By M. Afsharmanesh, B. Sadaghi
A feeding trial was conducted to study the effects of alternative antimicrobial growth promoters (probiotic, Kombucha tea, and green tea powder) in wet, wheat-based diets on broiler performance, carcass yield, organ weights, immune response, and histomorphological measurements of the small ...
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KOMBUCHA MICROBIOME AS A PROBIOTIC: A VIEW FROM THE PERSPECTIVE OF POST-GENOMICS AND SYNTHETIC ECOLOGY
By Natalia O Kozyrovska, O M Reva, V B Goginyan, J. P de Vera
Probiotics are essential for establishing and maintaining optimal immune health. The probiotic therapy is known from alternative medicine for ages; however, the recent demonstration of the normal microflora to induce innate immunity has introduced the science-based concept of therapeutic ...
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By Natalia O Kozyrovska, Bernard H. Foing
The sanitization at permanently manned lunar bases and consuming germ-free food in a concert with the effect of lunar stressors may result in crew disorders, including inflammatory and atopic states and decrease of resistance to indigenous pathogens, which present in the human organism in a ...
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By Karomatov Inomjon Djuraevich
Review of the literature is brought In article on medical using the tea mushroom. The Considered prospect its medical using.
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THE EFFECT OF KOMBUCHA STARTER CULTURE ON THE GELATION PROCESS, MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES DURING MILK FERMENTATION
By Vladimir R Vukic, Dajana V Hrnjez, Katarina G Kanuric, Spasenija D Milanovic, Mirela D Iliic, Aleksandra M Torbica, Jelena M Tomic
This study is concerned with the effect of kombucha starter culture on the rheological properties, texture, and microstructure as well as on the protein fractions in different phases of milk fermentation. The results were compared with those obtained for the samples prepared with yogurt and ...
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