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Probiotik

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Botol Yakult, inuman probiotik anu ngandung Lactobacillus paracasei

Probiotik nyaéta mikroorganisme hirup anu dipromosikeun kalayan klaim hadé pikeun kaséhatan lamun dikonsumsi, umumna ku cara ngaronjatkeun atawa mulihkeun flora usus.[1][2] Probiotik sacara umum dianggap aman, tapi dina sababaraha kasus bisa ogé ngabalukarkeun gangguan.[3][4][5] Bukti kauntungan probiotik pikeun kaséhatan ukur saeutik, diandingkeun jeung aakuanana.

Watesan

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Laporan Oktober 2001 ti Organisasi Kaséhatan World (WHO) netepkeun probiotik salaku mikroorganismeu hirup anu, "nalika dituang dina jumlah anu nyukupan, masihan mangpaat kaséhatan kanggo awakna." [6] Nuturkeun watesan ieu, grup kerja anu diayakeun ku Organisasi Kadaharan sareng Pertanian (FAO)/WHO dina bulan Méi 2002 ngaluarkeun Guidelines for the Evaluation of Probiotics in Food.[7]

Dina dahareun

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Kultur mikrobiologi probiotik hirup téh bagian ti produk susu ferméntasi, katuangan pérméntasi lianna, jeung tuangeun-probiotik.

Sababaraha produk fermentasi anu ngandung baktéri asam laktat (LAB) di antarana: sayuran acar,[8] kimci,[9] pao cai,[10] jeung sauerkraut;[11] produk kadelé kawas tempe, [12] miso, [13] jeung kecap,[14] sarta produk susu kayaning yogurt, kefir,[15] jeung susu mantéga. [16]

Tingali ogé

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Rujukan

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  1. ↑ "Probiotics". National Health Service.
  2. ↑ "Probiotics: What You Need To Know". National Center for Complementary and Integrative Health, US National Institutes of Health. Diaksés tanggal 10 November 2019.
  3. ↑ "Risk and safety of probiotics". Clin Infect Dis (Review). 60 Suppl 2: S129–34. 2015. doi:10.1093/cid/civ085. PMC 4490230. PMID 25922398. Diarsipkeun ti asli tanggal 2016-08-11. Diaksés tanggal 2016-06-04.
  4. ↑ "Probiotics in critically ill children". F1000Res (Review). 5: 407. 2016. doi:10.12688/f1000research.7630.1. PMC 4813632. PMID 27081478. Pemeliharaan CS1: DOI bebas tanpa ditandai (link)
  5. ↑ "Diet therapy for inflammatory bowel diseases: The established and the new". World J Gastroenterol (Review). 22 (7): 2179–94. 2016. doi:10.3748/wjg.v22.i7.2179. PMC 4734995. PMID 26900283. Pemeliharaan CS1: DOI bebas tanpa ditandai (link)
  6. ↑ Schlundt, Jorgen. "Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria" (PDF). Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. FAO / WHO. Diarsipkeun ti asli (PDF) tanggal October 22, 2012. Diaksés tanggal 17 December 2012.
  7. ↑ "Guidelines for the Evaluation of Probiotics in Food" (PDF). Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, London, Ontario, Canada.
  8. ↑ "Fermented Vegetables" (PDF). Fermented Vegetables; In: Food Microbiology: Fundamentals and Frontiers, 4th Ed. Washington, DC: ASM Press. 2013. hlm. 841–855. doi:10.1128/9781555818463.ch33. ISBN 978-1-55581-626-1. Diaksés tanggal 19 May 2016.
  9. ↑ "The Depletion of Sodium Nitrite by Lactic Acid Bacteria Isolated from Kimchi". Journal of Medicinal Food. 7 (1): 38–44. 2004. doi:10.1089/109662004322984680. PMID 15117551.
  10. ↑ "Fermentation of the Yugoslavian pickled cabbage". Applied Microbiology. 10 (1): 86–9. 1962. PMC 1057814. PMID 14484853.
  11. ↑ Friedman, Y; Hugenholtz, Jeroen; De Vos, Willem M.; Smid, Eddy J. (2006). "Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry". Electronic Journal of Biotechnology. 9 (4): E49–55. doi:10.2225/vol9-issue4-fulltext-12. Diarsipkeun ti asli tanggal 14 August 2013. Diaksés tanggal 7 November 2007.
  12. ↑ "Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium". Journal of Applied Microbiology. 92 (1): 147–157. 2002. doi:10.1046/j.1365-2672.2002.01509.x. PMID 11849339.
  13. ↑ Ehrlich, Steven D. "Lactobacillus acidophilus". University of Maryland Medical Center (UMMC). Diarsipkeun ti asli tanggal 2015-09-11. Diaksés tanggal 2015-09-17.
  14. ↑ "Lactic acid bacteria isolated from soy sauce mash in Thailand". Journal of General and Applied Microbiology. 48 (4): 201–209. 2002. doi:10.2323/jgam.48.201. PMID 12469319.
  15. ↑ "Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application". Anaerobe. 17 (6): 483–5. 2011. doi:10.1016/j.anaerobe.2011.03.014. PMID 21497663.
  16. ↑ "Fermented milks and milk products as functional foods--a review". Critical Reviews in Food Science and Nutrition. 53 (5): 482–96. 2013. doi:10.1080/10408398.2010.547398. PMID 23391015.
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