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So no living organism.
It has to be fermented in the colon.
Independent on bacterial group/species
- lactobacillus acodophilus
- lactobacillus casei
- The positive effects are only temporarily.
- The number of food products is restricted because of the requirement to use living cells.
Hurdle technology deliberately combines existing and new preservation techniques to establish a series of preservative factors (hurdles) that the microorganisms in question are unable to overcome (jump over). These hurdles may be temperature, water activity, acidity, redox potential, preservatives, and others.