Bread is fermented food, and eating more fermented food is very good for health. Traditional fermented foods have a wide range of raw materials, and the types of microorganisms used in fermentation are diverse. The fermentation forms mainly include liquid or solid fermentation and natural or pure fermentation. Traditional fermented foods have rich nutritional value and strong health care functions.
The same is pasta, the fermented bread is more nutritious than the unfermented food such as cakes and noodles. Studies have shown that yeast not only changes the structure of the dough, making them softer and more delicious, but also greatly increases the nutritional value of the bread.
Yeast can protect the liver, and there are many ways to ferment the flour, such as baking soda fermentation, old-fashioned fermentation, and yeast fermentation. These methods are basically the same, that is, a large amount of carbon dioxide gas is generated in the dough by the starter, and during the cooking process, the carbon dioxide is heated and expanded, so that the pasta becomes soft and delicious. However, the first two methods have their own drawbacks. Baking soda will seriously damage the B vitamins in the flour. The old noodles will make the dough sour. Only yeast fermentation will not only make the pasta taste good, but also improve its nutritional value.
People with weak digestive functions should eat more. Fermented bread is good for digestion and absorption. This is because enzymes in yeast can promote the decomposition of nutrients. Therefore, people with weaker functions such as people who are physically thin, children and the elderly are more suitable to eat such foods. Similarly, breakfast is best to eat fermented pasta such as bread, because the energy will be released quickly, making people energetic throughout the morning.
The generic name of VTM Virus Sampling Tube is a single-use virus sampling tube, which is generally used for the detection and sampling of infectious pathogenic microorganisms in disease control departments and clinical departments. It is suitable for detection and sampling of influenza viruses (including general influenza, highly pathogenic viruses, H1N1 influenza virus, etc.), hand, foot and mouth virus, new coronavirus, measles and rubella and other types of viruses. VTM virus sampling tube can also be used for detection and sampling of Mycoplasma, Chlamydia and Ureaplasma urealyticum.
The virus and related samples in the VTM virus sampling tube should be stored and transported within 48 hours in a refrigerated state (2-8°C). Viruses and related samples can be stored for a long time in -80℃ environment or liquid nitrogen environment. The virus can maintain the activity of the virus in a lower temperature range, reduce the speed of virus decomposition, and improve the positive rate of virus isolation.
The VTM virus sampling tube is generally equipped with a disposable flocking swab. From the appearance point of view, the flocking swab is white and soft. Using this soft brush during the sampling process will make the user feel no foreign body, and it is suitable for different Partial sampling person. Moreover, the flocking swab is designed with a breaking point that conforms to the length of the sampling tube and the natural orifice of the human body, which is not only convenient for sampling but also convenient for transportation of the specimen.
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