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Delves into the characteristics and health benefits of Akkermansia muciniphila, a bacterium found in the gut, and discusses future health solutions based on its unique properties.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Explores the influence of microbiota and antibiotics on health, discussing bacterial resistance, replication, and the microbiome's role in bodily functions.
Explores probiotic technology, postbiotics, and microbial health, emphasizing the importance of maintaining a healthy microbiome and the impact of postbiotics on immune modulation.
Presents a case study of a 61-year-old woman with macrocytic anemia and vitamin D deficiency, exploring diagnosis, treatment, and neurological symptoms.
