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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 ...
Short communication: Presence of Lactococcus and lactococcal exopolysaccharide operons on the leaves of Pinguicula vulgaris supports the traditional source of bacteria present in Scandinavian ropy fermented milk.
Some traditional Scandinavian fermented milk products have a pronounced ropy consistency due to the presence of exopolysaccharide-producing strains of Lactococcus lactis ssp. cremoris. Norwegian food ...
The discovery of microRNAs encapsulated in milk-derived exosomes have revealed stability under extreme conditions reflecting the protection of membranes. We attempted to determine the variations in na...
African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security.
Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to co...
The prebiotic effect of different concentrations of inulin (0, 1 and 2%) on the growth and survival of Lactobacillus plantarum (LP) CECT 220 in blended carrot and orange juices was investigated after ...
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 species of gram-positive, rod-shaped LACTIC ACID bacteria that is frequently used as starter culture in SILAGE fermentation, sourdough, and lactic-acid-fermented types of beer and wine.
A species of gram-positive, rod-shaped, facultatively anaerobic bacteria. capable of producing LACTIC ACID. It is important in the manufacture of fermented dairy products.
An order of GRAM-POSITIVE BACTERIA in the class Bacilli, that have the ability to ferment sugars to lactic acid. They are widespread in nature and commonly used to produce fermented foods.
A species of gram-positive, rod-shaped LACTIC ACID bacteria found naturally in the human intestinal flora and BREAST MILK.
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