Search
Language
Whether fermented and sour products can replace probiotics
Table of Contents
1. Manufacture in which the value of all the materials used does not exceed 40% of the ex-works price of the product
The most widely studied fermented product is kefir, and scientific evidence suggests its beneficial effects on both improving lactose absorption (due to the content of the enzyme beta-galactoside produced by milk bacteria) and assisting in the treatment of the pathogenic bacterial infection Helicobacter pylori. Ohsawa et al. 2015; V.K. Mishra 2013). However, during this process, microorganisms produce a number of compounds: acids, fish protein in ferric acid, diacetyl fertilisers, lactic acid, phenylacetyl oxide products produced by dairy bacteria, and pepper acids. In addition, the use of conventional methods for the maintenance of health and long-term metabolism of food can be studied, for example, by studying the effects of antibiotics on the health of bacteria, antibiotics and other antibiotics, as well as the benefits of antibiotic resistance, such as antibiotics.2. In addition, it is important to ensure that users are aware of the risks associated with the use of probiotics
These strains should originate primarily from the human microbiome and have specific beneficial effects on the human organism, which have been confirmed using molecular biology methods. According to Jach et al. 2013), many studies have demonstrated the effectiveness of probiotics in the treatment of obesity, insulin resistance, type 2 diabetes or non-alcoholic fatty liver disease, among others. Markowiak, K. Probiotics show a particular beneficial effect in the human body, which is linked to, among other things.3. Is it even a matter of choosing between fermented products and candies or probiotics?
The preparations available on the market contain a specific strain of bacteria of a specific species and type (e.g. in case of soya or fermented products, the strains present may change with each fermentation process. Unlike probiotic preparations, the bacteria present in soya do not have the ability to colonize the mucous membrane temporarily and their metabolic activity in the food chain is short-lived. Each contains a certain amount of live bacteria that show fertilised efficacy by the expiry date of the preparation.
