益生菌改善酸奶口感及调节肠道微生态的机制研究

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Study on the Mechanism of Probiotics Improving Yogurt Taste and Regulating Intestinal Microecology

WANG Jingwen (Shenyang Normal University, Shenyang 1loo34, China)

Abstract: The metabolites produced by probiotics during the fermentation process of yogurt can significantly improve the flavor quality of the product. At the same time,as an important regulator of intestinal microecology, probioticscan maintain the dynamic balance of intestinal flora, promote the absorption of nutrients,enhance the body's immune function,and playakeyrole inregulating intestinal homeostasis.This article systematically explores the key mechanisms of probiotics in improving the taste of yogurt and regulating intestinal microecology, providing theoretical support and practical paths for the optimization and development of functional yogurt.

Keywords: probiotics; yogurt fermentation; intestinal microecological regulation

随着人们饮食结构的改变、生活压力的增大以及抗生素等药物的滥用,肠道菌群失衡引发的健康问题日益突出,表现为免疫力下降、消化不良甚至情绪波动等症状频繁出现。(剩余4323字)

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