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Evaluation of a 28-day Fermented Milk Product Consumption Twice Daily as Compared to a Non-fermented Milk Product on Intestinal Gas Production in Healthy Subjects High Dihydrogen Producers

2017-01-11 03:38:21 | BioPortfolio

Summary

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.

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Investigator), Primary Purpose: Treatment

Conditions

Excessive Intestinal Gas Production

Intervention

Milk product fermented by lactic bacteria or not fermented

Location

CRS Clinical Research Services Mannheim GmbH
Mannheim
Baden-Württemberg
Germany
68167

Status

Not yet recruiting

Source

Danone Research

Results (where available)

View Results

Links

Published on BioPortfolio: 2017-01-11T03:38:21-0500

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Medical and Biotech [MESH] Definitions

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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