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Emerging ingredients: introduction to probiotics and prebiotics
date:Jan 03, 2019
us fermented foods used as probiotics, such as yoghurt, kefir, kombucha and sauerkraut. While there may be some benefits to consuming bacteria transported in food or in a freeze-dried state, studies have shown that their ability to effectively change the microbiome is limited, because they are food, and so trigger the digestion process. Its important that the bacteria consumed arrive in a live and active state, for example freeze-dried probiotics also take some time to be activated and so may no

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