Volume 9, Issue 2
Shinyway Education, Hangzhou Zhejiang, 310000
Published：23 April 2025
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Zhou Yuyang.Research progress on probiotic properties of probiotics in fermented dair[J].Creativity and Innovation,2025,09(02):42-46.
Zhou Yuyang.Research progress on probiotic properties of probiotics in fermented dair[J].Creativity and Innovation,2025,09(02):42-46. DOI： 10.47297/wspciWSP2516-252708.20250902.
With the continuous development of social economy
people's cognitive level and economic level continue to improve
and people's pursuit of quality in food is getting higher and higher. In recent years
yogurt
as one of the most popular probiotic fermented dairy products
has often appeared in the popular choice of post-meal snacks
and the probiotics among them are one of the important raw materials for fermented dairy products. Probiotics are a type of active microorganisms that can regulate the host mucosa and system immune function or regulate the balance of bacterial flora in the intestinal tract by colonizing in the human body
thereby helping the body's intestinal nutrition ab sorption and health. Probiotic yogurt is usually fermented by adding probiotics to milk. During the fermentation process
these probiotics multiply and produce beneficial substances
eventually making yogurt products containing active probiotics. By studying the nutritional value relationship between fermented dairy products and probiotics
it can provide consumers with healthier food choices and can also promote the healthy development of my country's dairy industry to a certain extent. Based on this
this study review s the probiotic properties of probiotics and provides theoretical support for future basic research on probiotics.
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