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A student-run eatery at the University of Manitoba did away with Styrofoam takeout containers, instead serving lunches in biodegradable containers.
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L. rhamnosus inhibits growth of most harmful bacteria in the gut. It is used as a natural preservative in yogurt and other dairy products to extend the shelf life. Some studies have been done on its in vivo effects.
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Scientists from Laval University and the Food Research and Development Center Agriculture and Agri-food Canada investigated the protecting effect of microencapsulation of Lactobacillus rhamnosus R011 in semisweet biscuits, vegetable juice and a frozen cra
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