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Št. zadetkov: 2
Health benefits of kimchi, sauerkraut, and other fermented foods of the genus Brassica
Sabina Fijan, Polona Fijan, Lei Wei, Maria L. Marco
Pregledni znanstveni članek
Oznake: fermented vegetables;Brassica;fermented cabbage;kimchi;sauerkraut;
Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous vegetables of the genus Brassica, such as cabbage, br ...
Leto: 2024 Vir: Fakulteta za zdravstvene vede (UM FZV)
The antimicrobial effect of various single-strain and multi-strain probiotics, dietary supplements or other beneficial microbes against common clinical wound pathogens
Sabina Fijan, Primož Kocbek, Andrej Steyer, Polona Maver Vodičar, Maja Strauss
Izvirni znanstveni članek
Oznake: probiotics;beneficial microbes;wound pathogens;skin pathogens;agar spot;co-culturing;agar well diffusion;molecular methods;PCR;
The skin is the largest organ in the human body and is colonized by a diverse microbiota that works in harmony to protect the skin. However, when skin damage occurs, the skin microbiota is also disrupted, and pathogens can invade the wound and cause infection. Probiotics or other beneficial microbes ...
Leto: 2022 Vir: Fakulteta za zdravstvene vede (UM FZV)
Št. zadetkov: 2
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