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天然色素用于现代食品工业生产

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中国食品工业 1996年第12期 28-29页

作者： Dr.Nicolai Peitersen chr.hansen

从食物中,我们所能够获得的第一感觉,就是食物的色泽与外观,而这些是我们选择食物的先决条件;食物外观如果没有吸引力,就不能引起人们对它的兴趣。合成色素与天然色素色素加进食品和饮料中的目的,主要是使食品和饮料更为诱人。由于食... 详细信息

从食物中,我们所能够获得的第一感觉,就是食物的色泽与外观,而这些是我们选择食物的先决条件;食物外观如果没有吸引力,就不能引起人们对它的兴趣。合成色素与天然色素色素加进食品和饮料中的目的,主要是使食品和饮料更为诱人。由于食品的色泽,会在加工过程中褪色,配合色素的使用则能将之恢复过来;与此同时。

关键词：食用色素天然色素应用

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发酵剂培养物在现代食品生产中的应用

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中国食品工业 1997年第6期 24-26页

作者： chr.hansen A/S Dr.Nicolai Peiterson

在许多发酵食品如酸奶、干酪、香肠、面包、蔬菜及葡萄酒的生产中,乳酸菌的使用是必不可少的,应用也相当广泛。在现代食品工业中,经过筛选进行浓缩、标准化的乳酸菌制剂,即发酵剂培养物的应用正迅速扩大。

关键词：食品工业乳酸菌制剂发酵剂培养物

Feeding Bacillus-based probiotics to gestating and lactating sows is an efficient method for improving immunity,gut functional status and biofilm formation by probiotic bacteria in piglets at weaning

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Animal Nutrition 2023年第2期13卷 361-372页

作者： PawełKonieczka Karolina Ferenc Jens NJørgensen Lea HBhansen Romuald Zabielski Jarosław Olszewski Zdzisław Gajewski Magdalena Mazur-Kusnirek Dominika Szkopek Natalia Szyrynska Krzysztof Lipinski Department of Poultry Science University of Warmia and Mazury in OlsztynOlsztynPoland Department of Animal Nutrition The Kielanowski Institute of Animal Physiology and Nutrition Polish Academy of SciencesJabłonnaPoland Center for Translational Medicine Warsaw University of Life SciencesWarszawaPoland chr.hansen A/S Animal Health and NutritionHoersholmDenmark Department of Animal Nutrition and Feed Science University of Warmia and Mazury in OlsztynOlsztynPoland Department of Histology and Embryology Faculty of Veterinary MedicineUniversity of Warmia and Mazury in OlsztynOlsztynPoland

The effects of dietary probiotic supplementation with viable Bacillus subtilis and Bacillus amyloliquefaciens spores on sow performance,immunity,gut functional status and biofilm formation by probiotic bacteria in piglets at weaning were ***-six sows reared in a continuous farrowing system for one full cycle were fed gestation diets during the first 90 d of pregnancy and lactation diets until the end of *** sows were fed a basal diet without probiotics(control;n=48)or a diet supplemented with viable spores(1.1×10^(9)CFU/kg of feed)(probiotic;n=48).At 7 d of age,sucking piglets(n=12/group)were provided prestarter creep feed until weaning at 28 d of *** piglets in the probiotic group were supplemented with the same probiotic and dosage as their *** and colostrum collected from sows and ileal tissues collected from piglets on the day of weaning were used for *** increased the weight of piglets(P=0.077),improved the weaning weight(P=0.039)and increased both the total creep feed consumption(P=0.027)and litter gain(P=0.011).Probiotics also improved the faecal score in the second(P=0.013)week of *** immunoglobulin G(IgG)concentrations in sow blood at farrowing and the IgM concentrations in piglet blood at weaning were higher in the probiotic group than in the control group(P=0.046).The piglets from the probiotic-treated sows showed a higher IgM concentration in the ileal mucosa(P=0.050)and a lower IgG concentration in the ileal mucosa(P=0.021)compared with the piglets from control *** probiotic-treated piglets had a thicker ileal mucosa(P=0.012)due to the presence of longer villi and larger Peyer's patches(P<0.001).*** and *** were detected in the probiotic-treated piglets but not the control piglets;these bacteria were present in the digesta and villus structures and formed structures resembling ***,Bacillus-based probiotic supplementation improves the health indices of sows

关键词： Probiotic Gut function Immune status Biofilm Piglet Sow