USE OF LACTIC ACID BACTERIA IN THE PREPARATION OF FERMENTED MILKS FOR THE TREATMENT OF DEPRESSED IMMUNITY LEVELS

摘要

Use of lactic acid bacteria, e.g. iLactobacillus casei/i in the preparation of fermented milks for the treatment of temporarily depressed immunity levels in individuals subjected to physiological stress with a iLactobacillus casei/i content in excess of 1 x 105 c.f.u. per millilitre.