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

摘要

Use for Lactobacillus casei in the preparation of fermented milks for the treatment of temporarily depressed immunity levels in individuals subjected to physiological stress with a Lactobacillus casei content in excess of 1 x 105 c.f.u. per millilitre.