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The purpose of this study is to assess the effect of a 28-day fermented milk product consumption twice daily on intestinal gas production of dihydrogen (H2) and methane (CH4) in healthy subjects high H2 producers.
Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Investigator), Primary Purpose: Treatment
Excessive Intestinal Gas Production
Milk product fermented by lactic bacteria or not fermented
CRS Clinical Research Services Mannheim GmbH
Not yet recruiting
Published on BioPortfolio: 2017-01-11T03:38:21-0500
Fermented milk is a popular drink. Recent studies revealed that some fermented milk containing some strains of lactic acid bacteria have health-promoting effects through improvement of the...
To select among different dietary and clinical conditions the most appropriate to assess the impact of a fermented milk product on gas-related symptoms
The aim of the study is to assess the safety and tolerance of a new fermented food versus a control product in healthy adults during the 4-week consumption period.
When mothers wanted to shift from breast milk to infant formulae, babies were randomly assigned to receive a fermented or a standard formula. Biological and clinical investigations were ac...
This study evaluates the effect of a symbiotic fermented milk on health-related quality of life and irritable bowel syndrome (IBS) symptoms in patients with constipation-predominant IBS.
Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. Characteristic flavors are produced by LAB ...
The study reports the growth, acidification and proteolysis of eight selected lactic acid bacteria in skim and soy milk. Angiotensin-converting enzyme inhibition and antimicrobial profiles of skim and...
This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivariu...
DTo date, no studies are available about the adipose tissue modifications during anaemia recovery; therefore the aim of this study is to provide detailed information about adipose tissue homeostasis d...
During storage of urine, urea is biologically decomposed to ammonia, which can be lost through volatilization and in turn causes significant unpleasant smell. In response, lactic acid fermentation of ...
A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.
A beverage made from cow's milk fermented by LACTIC ACID-producing bacteria, especially LACTOCOCCUS LACTIS and LACTOBACILLUS BULGARICUS.
A beverage made from horse's milk that is fermented by endogenous LACTIC ACID-producing bacteria and ETHANOL-producing yeast.
A beverage made from milk fermented by a mixture of endogenous LACTIC ACID-producing yeast and bacteria (KEFIR GRAINS), many of which are PROBIOTICS. It should not be confused with KAFFIR LIME or KAFFIR CORN.
A species of Leuconostoc that occurs on fruits and vegetables and in their fermented products, as well as FERMENTED DAIRY PRODUCTS. It produces LACTIC ACID and BACTERIOCINS and is used as a PROBIOTIC; however, it has also caused infections in immunocompromised patients.
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