PDF(Pubmed)
Abstract：
Fermented dairy products are formed during the acidification of milk through fermentation by suitable microorganisms; it contains different microorganisms in sufficient numbers and in an active state. A wide range of fermented milk products are produced and consumed around the world, including yogurt, kefir, koumiss, and yogurt beverages. There are various health benefits associated with the consumption of fermented dairy. Many studies reported that some fermented milk products have antimicrobial, antimutagenic, anticarcinogenic, and antihypertensive properties as well as provide benefits on mineral metabolism, reduce lactose intolerance symptoms and cholesterol levels. In addition to these effects, it has many other beneficial effects such as positive effects on type 2 diabetes and hypertension, antimutagen and antioxidant effects, and reduction of allergic symptoms. Dairy products including fermented milk are known to be the main carrier of probiotic microorganisms, and many clinical studies show the effects of probiotic strains on health. In this study, the effects of fermented milks on human nutrition and health are mentioned.
摘要：
发酵乳制品是在牛奶酸化过程中通过合适的微生物发酵形成的；它含有足够数量和活性状态的不同微生物。世界各地生产和消费的发酵奶制品种类繁多,包括酸奶,kefir,koumiss,和酸奶饮料。存在与发酵乳制品的消费相关的各种健康益处。许多研究报告说，一些发酵乳产品具有抗菌性，抗突变，抗癌，和抗高血压特性以及提供矿物质代谢的好处，降低乳糖不耐受症状和胆固醇水平。除了这些影响，它具有许多其他有益作用，例如对2型糖尿病和高血压的积极作用，抗重组和抗氧化作用，减少过敏症状.包括发酵乳在内的乳制品已知是益生菌微生物的主要载体，许多临床研究表明益生菌菌株对健康的影响。在这项研究中,提到了发酵奶对人体营养和健康的影响。
