Though in recent years there has been a resurgence in the consumption of fermented foods due to proposed health benefits, advantages as a low-tech, resource-efficient processing, and concerns about food waste and environmental impact (3, 4), expansion in processing technologies, industrialization, and commercialization of food production has reduced the consumption of fermented foods overall, especially in Western countries (5)
A novel l-serine deaminase activity in Escherichia coli K-12
Nat Cell Biol 3: 874882 Shi ZZ, OseiFrimpong J, Kala G, Kala SV, Barrios RJ, Habib GM, Lukin DJ, Danney CM, Matzuk MM, Lieberman MW (2000) Glutathione synthesis is essential for mouse development but not for cell growth in culture
Discuss all therapies with your doctor before taking them
Probiotic biomarkers and models upside down: from humans to animals