Andere Kunden interessierten sich auch für
![Utilization of stress tolerant bacteria for reclamation of sodic soil]( "Utilization of stress tolerant bacteria for reclamation of sodic soil")
Utilization of stress tolerant bacteria for reclamation of sodic soil23,99 €![Indigenous Ethanol Tolerant Yeast Isolates for Wine Production]( "Indigenous Ethanol Tolerant Yeast Isolates for Wine Production")
Indigenous Ethanol Tolerant Yeast Isolates for Wine Production26,99 €![Identification and Characterization of LAB and Probiotic bacteria]( "Identification and Characterization of LAB and Probiotic bacteria")
Identification and Characterization of LAB and Probiotic bacteria32,99 €![Improving the productivity of maize through salt tolerant Rhizobium Sp]( "Improving the productivity of maize through salt tolerant Rhizobium Sp")
Improving the productivity of maize through salt tolerant Rhizobium Sp36,99 €![Molecular studies and bio-applications for Halo tolerant bacteria]( "Molecular studies and bio-applications for Halo tolerant bacteria")
Molecular studies and bio-applications for Halo tolerant bacteria40,99 €![The Use of Probiotic Lactic Acid Bacteria in Broiler Production]( "The Use of Probiotic Lactic Acid Bacteria in Broiler Production")
The Use of Probiotic Lactic Acid Bacteria in Broiler Production36,99 €![Isolation And Molecular Characterization of Probiotics From Donkey Milk]( "Isolation And Molecular Characterization of Probiotics From Donkey Milk")
Isolation And Molecular Characterization of Probiotics From Donkey Milk26,99 €
Probiotic are live microorganism that shows a positive effect on host. They are prokaryotic or eukaryotic organisms, monostrain or multistrain. Micro-organisms used as probiotics are selected based on the survival in the gastro-intestinal environment and ability to withstand low pH and high concentrations of bile acids. In addition, the chosen strain should tolerate the manufacturing, transportation, storage and application processes, maintaining its viability and desirable characteristics. The aim of this study was to evaluate the probiotic potential of Saccharomyces cerevisiae. In this study, two standard Saccharomyces cerevisiae strains MTCC 174 and 3821 were screened for probiotic characteristics and tested in vitro conditions simulating the GIT (gastro intestinal tract) and other physiological stress.