Eirik Garnås's research while affiliated with University of Oslo and other places
What is this page?
This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
Publications (3)
Evolutionary biology informs us that the living world is a product of evolution, guided by the Darwinian mechanism of natural selection. This recognition has been fruitfully employed to a number of issues in health and nutrition sciences; however, it has not been incorporated into education. Nutrition and dietetics students generally learn very lit...
Lacto-fermented sauerkraut contains a natural variety of lactic acid bacteria (LAB) and has not previously been studied in the treatment of irritable bowel syndrome (IBS) patients. The present study investigated the effect of a daily lacto-fermented sauerkraut supplement in relation to IBS patients’ gastrointestinal symptoms and gut microbiota (GM)...
Citations
... Lactic acid bacteria enable a low pH of the final product, which makes it more resistant to pathogenic bacteria [89]. Sauerkraut contains numerous microorganisms such as Lacticaseibacillus casei, Lactobacillus delbrueckii, Staphylococcus epidermidis, Lactobacillus curvatus, Lactiplantibacillus plantarum, Levilactobacillus brevis, Weissella confusa, and Lactococcus lactis [90][91][92]. Spontaneously fermented cabbage also differs in the microbial composition, as Firmicutes type was shown to increase the most, while Bacteroidetes, Actinobacteria, and Cyanobacteria decreased [93]. Another important strain commonly found in sauerkraut is Lacticaseibacillus paracasei HD1.7, which produces a broad-spectrum bacteriocin [89]. ...
![[object Object]](https://c5.rgstatic.net/m/4671872220764/images/template/default/profile/profile_default_m.jpg)
