Assessment the Probiotic Properties of Some Microbial Strains | In vitro model for assesment the probiotic properties of some microbial strains, M.Sc., Cairo Univ., Fac. of Agric., Egypt

Fouad M. F. Elshaghabee (u. a.)

ISBN 10: 3845470453 / ISBN 13: 9783845470450

Published by LAP LAMBERT Academic Publishing, 2012

About this Item

Assessment the Probiotic Properties of Some Microbial Strains | In vitro model for assesment the probiotic properties of some microbial strains, [.]., Cairo Univ., Fac. of Agric., Egypt | Fouad M. F. Elshaghabee (u. a.) | Taschenbuch | 156 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783845470450 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 106784093

Bibliographic Details

• Title: Assessment the Probiotic Properties of Some Microbial Strains | In vitro model for assesment the probiotic properties of some microbial strains, M.Sc., Cairo Univ., Fac. of Agric., Egypt
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 3845470453
• ISBN 13: 9783845470450
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 10D millimeters 220 millimeters width by 150 millimeters height by 10 millimeters depth
• Weight: 250 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Probiotics are live microbial strains that, when applied in adequate doses affects the composition of gastrointestinal tract (GIT) microflora and extends a range of host benefits which so far claimed to be: pathogens interference, immune system stimulation and immunomodulation, antimutagenic activities, alleviation of symptoms of lactose intolerance and reduction of cholesterol. Probiotics selected for commercial use in foods and in therapeutics must retain the characteristics for which they are originally selected. These include characteristics for growth and survival during manufacture and after consumption,and during transit through the gastrointestinal tract. Probiotic microencapsulation offers a potential way of improving the survival of probiotics during manufacture and storage of functional dairy products and during GIT transition. Using nonviable instead of viable probiotics would have economic advantages in terms of longer shelflife and reduced requirements for refrigerated storage. This book aims to use a simple in vitro model for evaluation any microbial strains for their probiotic properties which reflect to increase the therapeutic effect of dairy products.

About the Author

Mr. Fouad M.F. Elshaghabee is an assistant lecturer, M.Sc. he specialized in functional & nutraceutical food. Dr.Samia El-Dieb is a professor since 2002. She specialized in dairy chemistry and nutrition. Dr. Fawzia Abd Rabo works as a professor and specialized in dairy chemistry. All authors work at Dairy Sci. Dept., Fac. of Agric.,Cairo Univ., Egypt.