论文部分内容阅读
目前,市场上常见的有两种酸奶制品:一种是由鲜牛奶添加2种菌类(嗜热链球菌和保加利亚乳杆菌)后,发酵制成的传统酸奶;另一种是在前者发酵的基础上,又添加了另外2种乳酸菌类(嗜酸乳杆菌和双歧杆菌)的益生菌酸奶,其在标识上通常有“益生菌”字样。传统酸奶不含活性乳酸菌,但是非活性乳酸菌的酸奶也是有营养价值的,因为在乳酸菌发酵过程中,消耗掉了乳糖,产生一系列的代谢产物如维生素类、酶类等,这些代谢产物对人体都是有
At present, there are two types of yogurt products commonly found in the market: one is traditional yogurt made by fermenting two kinds of fresh milk (Streptococcus thermophilus and Lactobacillus bulgaricus), and the other is fermented in the former On the basis of this, probiotics yoghurt, another two kinds of lactic acid bacteria (Lactobacillus acidophilus and Bifidobacterium), have been added, which usually have “probiotics” on the logo. Traditional yogurt does not contain active lactic acid bacteria, but non-active lactic acid bacteria yogurt is also nutritious, because in the lactic acid bacteria fermentation process, consumed lactose, resulting in a series of metabolites such as vitamins, enzymes, these metabolites on the human body All there is