Probiotische Eigenschaften von aus Milchprodukten isolierten Hefen
Probiotische Eigenschaften von aus Milchprodukten isolierten Hefen

Probiotische Eigenschaften von aus Milchprodukten isolierten Hefen


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About the Book

In der Studie werden verschiedene Methoden zur Isolierung und Erhaltung von Hefen erläutert. Außerdem werden Methoden zur Bestimmung des probiotischen Potenzials zusammen mit den erforderlichen Formeln erläutert. Die vorliegende Studie umfasst die Isolierung von Hefen aus lokalen Molkereiprodukten, die in verschiedenen Molkereien in Gujarat, Indien, gesammelt wurden. Die Hefeisolate wurden anhand biochemischer Merkmale (wie der Fähigkeit, verschiedene Zucker zu fermentieren, der Assimilation von Kohlenstoff-Stickstoff-Verbindungen und dem Wachstum unter verschiedenen Bedingungen) sowie anhand der rRNA-Gensequenz identifiziert. Die Hefen wurden den Gattungen Kluyveromyces, Saccharomyces und Schwanniomyces zugeordnet. Unter den Hefeisolaten wurde festgestellt, dass Hefen der Gattung Kluyveromyces sp. im Vergleich zu Saccharomyces sp. und Schwanniomyces sp. ein hervorragendes probiotisches Potenzial aufweisen. Zu den untersuchten und für Hefen der Gattung Kluyveromyces sp. als geeignet befundenen probiotischen Eigenschaften gehören Gallentoleranz, Säuretoleranz, Hydrophobie der Zelloberfläche und bestimmte andere Merkmale. Alle Merkmale der Hefen, die sich auf das probiotische Potenzial beziehen, wurden auch mit der Hefe Saccharomyces boulardii verglichen, die heutzutage als probiotische Ergänzung verwendet wird.


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Product Details
  • ISBN-13: 9786206075639
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Verlag Unser Wissen
  • Height: 229 mm
  • No of Pages: 72
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 620607563X
  • Publisher Date: 13 Jun 2023
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 168 gr


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