Lactic acid bacteria have been used by humans since ancient times. The history of cheesemaking alone spans more than 7,000 years. Thanks to the work of Louis Pasteur, the nature of fermentation and the important role of microorganisms in it became understood.
A decrease in growth hormone — somatotropin (human growth hormone) — leads to slower cell division and age-related atrophy of tissues, including the dermis, muscle tissue, and bone tissue.
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