在现代食品科技时代,食品安全和质量的目标之一是消除或减少食品中的微生物数量。这种情况现在可能正在改变。特别是,活的微生物作为有益的食物成分的重要性现在被认识到。食物中存在的有助于人类饮食的微生物不仅包括活细菌,还包括代谢物和生物活性成分。酸奶是人类食用的最具生物活性的食物之一。它是蛋白质的极好来源,维生素,和矿物。此外,营养价值相对于成本尤其高。潜在的营养益处也与食用时通常存在的细菌的摄入有关。因此,酸奶是人类饮食中活细菌的主要来源,以及添加益生菌的运载工具。酸奶可以提供一个简单和负担得起的解决方案,以提高饮食的营养价值,包括活细菌及其代谢产物的摄入。当酸奶用作特定益生菌和/或益生元化合物的载体时,可以获得进一步的益处。这些因素表明,酸奶在基于食物的饮食指南中可能具有更明显的作用。
In the modern food technology era, one of the aims of food safety and quality is to eliminate or reduce the number of microorganisms in food. This may now be changing. In particular, the importance of live microorganisms as beneficial food constituents is now being recognized. Microorganisms present in food that contribute to the human diet include not only viable bacteria but also metabolites and bioactive components.
Yogurt is one of the most biologically active foods consumed by humans. It is an excellent source of proteins, vitamins, and minerals. Additionally, the nutritional value is especially high relative to cost. Potential nutritional benefits are also associated with the ingestion of the bacteria that are ordinarily present at the time of consumption. Thus,
yogurt serves as a major source of live bacteria in the human diet, as well as a delivery vehicle for added probiotic bacteria.
Yogurt may provide a simple and affordable solution for enhancing the nutritional value of the diet, including the intake of live bacteria and their metabolites. A further benefit may be obtained when
yogurt is used as a carrier for specific probiotic bacteria and/or prebiotic compounds. These factors suggest that
yogurt could have a more visible role in food-based dietary
guidelines.