益生菌改善酸奶口感及調(diào)節(jié)腸道微生態(tài)的機(jī)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
隨著人們飲食結(jié)構(gòu)的改變、生活壓力的增大以及抗生素等藥物的濫用，腸道菌群失衡引發(fā)的健康問(wèn)題日益突出，表現(xiàn)為免疫力下降、消化不良甚至情緒波動(dòng)等癥狀頻繁出現(xiàn)。（剩余4323字）