• Title/Summary/Keyword: animal foods

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Probiotic isolates from unconventional sources: a review

  • Sornplang, Pairat;Piyadeatsoontorn, Sudthidol
    • Journal of Animal Science and Technology
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    • v.58 no.7
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    • pp.26.1-26.11
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    • 2016

  • The use of probiotics for human and animal health is continuously increasing. The probiotics used in humans commonly come from dairy foods, whereas the sources of probiotics used in animals are often the animals' own digestive tracts. Increasingly, probiotics from sources other than milk products are being selected for use in people who are lactose intolerant. These sources are non-dairy fermented foods and beverages, non-dairy and non-fermented foods such as fresh fruits and vegetables, feces of breast-fed infants and human breast milk. The probiotics that are used in both humans and animals are selected in stages; after the initial isolation of the appropriate culture medium, the probiotics must meet important qualifications, including being non-pathogenic acid and bile-tolerant strains that possess the ability to act against pathogens in the gastrointestinal tract and the safety-enhancing property of not being able to transfer any antibiotic resistance genes to other bacteria. The final stages of selection involve the accurate identification of the probiotic species.

  • https://doi.org/10.1186/s40781-016-0108-2 인용 PDF KSCI

Influence of the Healthy Image of Meat and Animal Products on Preference and Intake Frequency (동물성 식품의 건강 이미지가 기호 및 섭취빈도에 미치는 영향)

  • Park, Eo-Jin;Park, Mo-Ra
    • Journal of the Korean Society of Food Culture
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    • v.27 no.1
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    • pp.1-11
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    • 2012

  • This study investigated the effects of a healthy image on the preference and intake frequency of meat and animal products. The study looked into beef, pork, chicken, sausage, mackerel, cutlass fish, croaker, tuna, squid, shrimp, clams, fish cakes, eggs, milk, yogurt, ice cream, and cheese. A total of 359 usable surveys given to elementary school students, college students, and adults were collected using a convenient sampling method. While milk had the healthiest image, sausage had the least healthy image. The respondents preferred yogurt the most and sausage the least. The intake frequency of eggs was the highest and clams the lowest. The healthy image, preference, and intake frequency for all studied foods showed significant differences across both gender and age. The relationship between healthy image and preference was significant for all foods, and a healthy image always had a positive influence on preference. The relationship of healthy image and intake frequency was significant in 14 foods except for mackerel, cutlass fish, and tuna. Also a healthy image created a positive effect on the intake frequency of 14 foods.

  • https://doi.org/10.7318/KJFC.2012.27.1.001 인용 PDF KSCI