Research and Industrialization Progress on Probiotics Fermented Dairy Products

被引：0
|
作者：
Yu J. [1 ]
Zhang H. [1 ]
机构：
[1] Inner Mongolia Agricultural University, Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Hohhot
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 10期
关键词：
Fermented dairy products; Gut-X axis; Industrialization; Intestinal flora; Probiotics;
D O I：
10.16429/j.1009-7848.2020.10.001
中图分类号：
学科分类号：
摘要：
The probiotics industry is vigorous, and fermented dairy products, as an important carrier of probiotics, are constantly upgraded. With the deep research on intestinal flora, new understandings on human nutrition and health regulation addressed. Therefore, it has become a consensus that the use of healthy diet such as probiotics fermented dairy products to regulate intestinal health and thus prevent and treat chronic diseases of the human. This paper reviews the research progress and industrialization status of probiotics fermented dairy products in recent years, and emphasize on the function of probiotics fermented dairy products in intestinal diseases, tumors and intestinal-X axis, which is expected to provide a theoretical basis for the research and development of probiotics fermented dairy products. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：1 / 7
页数：6
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