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Abstract
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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
Submitted: 2009 June, 18
Accepted: 2009 June, 26
Published: |
Abstract:
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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.
Key words: Curd , Saccharomyces, furfural, furans, , ,
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Cite this Reference:
D.S. Gaikwad and J.S. Ghosh, . Pharmacodynamic Effect of Growth of Saccharomy ces cerevisiae During Lactic Fermentation of Milk.. Asian Journal of Agricultural Sciences, (1): Page No: 15-18.
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ISSN (Online): 2041-3890
ISSN (Print): 2041-3882 |
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