Sökning: "bifidobacteria"

Hittade 3 uppsatser innehållade ordet bifidobacteria.

  1. 1. Kan tillskott av pre-eller probiotika öka förekomsten av bifidobakterier hos personer med IBS som äter låg FODMAP-kost?

    Kandidat-uppsats, Göteborgs universitet/Institutionen för medicin

    Författare :Gabriella Jirner; Maja Sandberg; [2021-08-18]
    Nyckelord :IBS; FODMAP; bifidobakterier; tarmflora; Prebiotika; Probiotika; B-GOS; bifidobacteria; intestinal flora; Prebiotics; Probiotics;

    Sammanfattning : AbstractTitle: Can supplement of pre- or probiotics increase the abundance of bifidobacteria in people with IBS consuming a low FODMAP-diet? - A systematic review Author: Maja Sandberg and Gabriella JirnerSupervisor: Jenny van OdijkExaminer: Heléne Bertéus ForslundProgramme: Programme in dietetics, 180/240 ECTSType of paper: Bachelor’s thesis in clinical nutrition, 15 higher education creditsDate: 2021-04-01Background: IBS is a common functional disease among today's population. One of the treatments is a diet low in FODMAPs. LÄS MER

  2. 2. Transmission of lactobacilli andbifidobacteria from mother to infant

    Kandidat-uppsats, SLU/Dept. of Microbiology

    Författare :Malin Olsson; [2011]
    Nyckelord :Lactobacillus; Bifidobacterium; infant microbiota;

    Sammanfattning : The bacteria in our intestine affect us in many different ways, for example, they protect usagainst other harmful microorganisms, produce essential vitamins and they are also though toaffect our immune system. Allergies and other immunological diseases are very common indeveloped countries compared with developing countries. LÄS MER

  3. 3. Effects on product quality for probiotic yoghurts caused by long storage times during production

    Master-uppsats, Linköpings universitet/Institutionen för fysik, kemi och biologi

    Författare :Catrine Larsson; [2009]
    Nyckelord :Product quality; yoghurt; probiotics; cultured products; storage time;

    Sammanfattning : Recent years there has been a large increase in the worldwide sales of cultured products containing probiotics. The obstacle in the production of fermented products incubated with probiotic strains is its effect on sensory, chemical and physical properties. LÄS MER