发酵鱼中的益生菌

N. Yasmin, Khusboo Kaur, K. Sood
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引用次数: 0

摘要

“益生菌”一词是用来描述活的微生物,当给予足够数量的益生菌时,对健康有益。1965年,礼来和史迪威首次提出了益生菌这个术语,他们将其定义为一种微生物,可以促进其他微生物的生长。这些微生物可以包括乳酸菌、链球菌、双歧杆菌、酵母菌、曲霉菌、肠球菌等,也可以是其他微生物的混合物。本章重点介绍了从发酵鱼基产品中分离出来的益生菌的全面和最新综述。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Probiotics from Fermented Fish
The term ‘Probiotics’ is used to describe live microorganisms, which, when administered in adequate quantities, confer health benefits. The term probiotics was first introduced in 1965 by Lilly and Stillwell, who defined it to be microorganisms acting as growth promoters for other microorganisms. These microorganisms may include Lactobacillus, Streptococcus, Bifidobacterium, Saccharomyces, Aspergillus, Enterococcus etc., as well as a mixture of other microorganisms. The chapter focuses on providing a comprehensive and up-to-date review of probiotics that have been isolated from fermented fish-based products.
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