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2009 (Vol. 1, Issue: 1)
Article Information:

Pharmacodynamic Effect of Growth of Saccharomy ces cerevisiae During Lactic Fermentation of Milk.

D.S. Gaikwad and J.S. Ghosh
Corresponding Author:  Dr. J.S.Ghosh 

Key words:  Curd , Saccharomyces, furfural, furans, , ,
Vol. 1 , (1): Page No: 15-18
Submitted Accepted Published
2009 June, 18 2009 June, 26

The application of yeast like Saccharomyces cerevisiae to produce fermented milk was known for ages in the history. It is presumed that the primary objective of producing such fermented milk may have been to get some alcoholic drink along with some nutrition of milk. The pharmacodynamics and pharmacokinetics of such products was not know n till the findings of Saccharomyces boulardi which did have some useful pharmacodynamic value when consumed. These reports of useful pharmacodynamic values were simply attributed to Saccharomyces cerevisiae merely by the similarity they have. In this study it has been attempted to point out that whatever may be the similarity between the 2 yeasts, it is harmful to consume milk products either contaminated by S. cerevisiae or have been deliberately added to the product, as the yeast produces a very harmful compound like furfural and its 5-methyl derivative.
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  Cite this Reference:
D.S. Gaikwad and J.S. Ghosh, 2009. Pharmacodynamic Effect of Growth of Saccharomy ces cerevisiae During Lactic Fermentation of Milk..  Asian Journal of Agricultural Sciences, 1(1): Page No: 15-18.
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ISSN (Online):  2041-3890
ISSN (Print):   2041-3882
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