Physiological Functions of Yogurt
| Autor: | Ya- Lan Yang, 楊雅嵐 |
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| Rok vydání: | 2012 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 100 Yogurt is a product of milk fermented with Lactobacillus sp, an important member of lactic acid bacteria. Lactic acid bacteria belong to "probiotics" group. Probiotics refers to cells or cellular components beneficial to the health of the host, and to maintain the microbial host health status, its mechanism of action including production of lactic acid to decrease intestinal pH value, leading to the proliferation of beneficial microorganisms and thus to enhance the host response against pathogens. Lactic acid bacteria promote human lives, in the food industry, medicine, environmental protection. Lactic acid bacteria are microorganisms of the extensive use such as to produce fermented beverages, resulting in flavor, removement of off-odor and bio-conversion of important nutrients. Because human consumption of fermented products to a long history, so the lactic acid bacteria are considered to be the main source of safe and beneficiary of intestinal bacteria, coupled with fermented dairy industry development, large number of technology associated with cultured lactic acid bacteria is mature, making the lactic acid bacteria as the worldwide available probiotics. Lactic acid bacteria related researches on improving the areas of human health progress rapidly including to diversify their health aspirations to inhibit bacteria, to improve lactose absorption, to activate the immune system, to reduce the bacterial enzyme, to inhibit tumor, to regulate of blood pressure, to slow down allergic reactions and to reduce thecholesterol leve in blood. There is a great efficacy for the prevention of many diseases of civilization and a great significance on Auxiliary Medical Service. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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