摘要
本文研究了冷冻介质对乳酸菌生存的影响,评价乳酸菌对温度的耐受能力,进而研究乳酸菌发酵豆奶和奶类的混合制剂对人体肠道上皮细胞生物活性的影响,依此为饮食中合理补充乳酸菌及其发酵产物提供技术支持。
This paper study on the influence of the cryogenic medium on lactobacillus survival and evaluate the tolerance of lactobacillus to temperature,and then study the influence of the mixture of fermented soybean milk and cow milk on human intestinal epithelial cells biological activity,to provide technical support for take appropriate amount of lactobacillus and its fermentation products.
出处
《现代食品》
2017年第19期90-93,共4页
Modern Food
关键词
乳制品
发酵
冷冻储存
乳酸菌
豆奶
Dairy products
Fermentation
Frozen storage
Lactic acid bacteria
Soy milk
