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Probiotics: What we know and what we need to know

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dc.contributor.author Moolman, FS
dc.contributor.author Cloete, TE
dc.contributor.author Thantsha, MS
dc.date.accessioned 2009-03-09T09:14:04Z
dc.date.available 2009-03-09T09:14:04Z
dc.date.issued 2005-11
dc.identifier.citation Moolman, FS, Cloete, TE and Thantsha, MS. 2005. Probiotics: What we know and what we need to know. Prebiotics and probiotics Symposium: Nature’s friendly bacteria an old idea with new marketing possibilities, Volkswagen Centre, Midrand, South Africa, 2 November, pp 21 en
dc.identifier.uri http://hdl.handle.net/10204/3172
dc.description Prebiotics and Probiotics Symposium: Nature’s Friendly Bacteria An Old Idea with New Marketing Possibilities, Volkswagen Centr, Midrand, South Africa, 2 November 2005 en
dc.description.abstract Prebiotics is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon (Roberfroid, 1998; Theuer et al., 1998; Young, 1998; Femia et al., 2002). Probiotics are live microbial cultures fed by mouth and surviving transit through the large intestine where they colonise the system (Frost and Sullivan, 2000; Saarela et al., 2000) SA has large variety of probiotic products in the market comprising fermented milks, tablets and capsules. These South African industries are worth R45 m, with over 11million doses taken annually (ca. 30 000 doses are daily) en
dc.language.iso en en
dc.subject Probiotics en
dc.subject Nature’s friendly bacteria en
dc.subject Microbiology en
dc.subject Plant pathology en
dc.title Probiotics: What we know and what we need to know en
dc.type Conference Presentation en
dc.identifier.apacitation Moolman, F., Cloete, T., & Thantsha, M. (2005). Probiotics: What we know and what we need to know. http://hdl.handle.net/10204/3172 en_ZA
dc.identifier.chicagocitation Moolman, FS, TE Cloete, and MS Thantsha. "Probiotics: What we know and what we need to know." (2005): http://hdl.handle.net/10204/3172 en_ZA
dc.identifier.vancouvercitation Moolman F, Cloete T, Thantsha M, Probiotics: What we know and what we need to know; 2005. http://hdl.handle.net/10204/3172 . en_ZA
dc.identifier.ris TY - Conference Presentation AU - Moolman, FS AU - Cloete, TE AU - Thantsha, MS AB - Prebiotics is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon (Roberfroid, 1998; Theuer et al., 1998; Young, 1998; Femia et al., 2002). Probiotics are live microbial cultures fed by mouth and surviving transit through the large intestine where they colonise the system (Frost and Sullivan, 2000; Saarela et al., 2000) SA has large variety of probiotic products in the market comprising fermented milks, tablets and capsules. These South African industries are worth R45 m, with over 11million doses taken annually (ca. 30 000 doses are daily) DA - 2005-11 DB - ResearchSpace DP - CSIR KW - Probiotics KW - Nature’s friendly bacteria KW - Microbiology KW - Plant pathology LK - https://researchspace.csir.co.za PY - 2005 T1 - Probiotics: What we know and what we need to know TI - Probiotics: What we know and what we need to know UR - http://hdl.handle.net/10204/3172 ER - en_ZA


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