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中国科技核心期刊
ISSN 1671-5187
CN 31-1881/S
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Research Progress on Probiotics Assisting in Regulating Scalp Health
WU Jiang, DING Xinli, SHAO Li, JIA Hongxin
Journal of Dairy Science and Technology 2023, 46 (
5
): 55-60. DOI:
10.7506/rykxyjs1671-5187-20231110-055
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The balance of scalp microecological environment is very important to scalp health. Some scalp disorders may be associated with the imbalance of microbial communities. As beneficial live microorganisms, probiotics can regulate the intestinal flora, and then affect the immune system of the scalp through the gut-skin axis, which have a positive impact on the health of the scalp. Studies have shown that probiotics have the potential to maintain scalp health. This paper summarizes the mechanism of action of probiotics on the skin and their auxiliary role in regulating hair loss and dander.
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Recent Progress on Probiotics in Prevention and Treatment of Rumen Acidosis
WU Jiang, YE Gengping, LIU Guanglei, TANG Xinren
Journal of Dairy Science and Technology 2017, 40 (
1
): 28-32. DOI:
10.15922/j.cnki.jdst.2017.01.007
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Rumen acidosis is a severe digestive system disorder which causes a great harm to the health and production performance of food-producing animals.After entering the rumen,probiotics can stabilize the ruminal pH value by maintaining the balance of the microbial community in the rumen.In addition,probiotics can bring its immune function back to normal by stimulating the body,and alleviate the symptoms caused by acidosis.The current state-of-the-art of knowledge about gastric acidosis is reviewed in this paper.
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Characteristics of Fermented Milk Containing Leuconostoc mesenteroides Leuco4
ZHOU Fangfang, WU Zhengjun, XU Zhiyuan, WU Jiang, HAN Jin, LIU Zhenmin, GUO Benheng
Journal of Dairy Science and Technology 2015, 38 (
3
): 10-13. DOI:
10.15922/j.cnki.jdst.2015.03.003
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Milk fermented by Leuconostoc mesenteroides Leuco4 or yoghurt starter culture YO-MIX465 (consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and their mixture at a mass ratio of 1:4 were evaluated for viscosity, syneresis, texture properties and sensory quality. Compared with YO-MIX465-fermented milk, fermented milk containing Leuconostoc mesenteroides Leuco4 had better water-holding capacity and viscosity and desired viscosity, taste and stability and could meet the requirement of clean-label products due to not containing any food additives.
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