발효유생활전문레포트

발효유

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자료설명

발효유 에 대한 내용 입니다.
발효유

목차/차례

Ⅰ. 서 론

Ⅱ. 본 론

1. 발효유의 영양적 가치
1.1. B vitamins
1.2. Lactose

1.3. Protein

1.4. Lipids

1.5. Minerals

2. 장기능에 관련된 발효유의 기능
2.1. Gut microflora
2.2. Gut-associated immune response
2.3. Laxation
3. 발효유와 장 질환
3.1. Lactase deficiency and lactose maldigestion
3.2. Diarrheal diseases
3.3. Colon cancer
3.4. Allergic reactions
3.5. Safety
Ⅲ. 결 론
Ⅳ. Reference

본문/내용

Ⅰ. 서 론

인간의 장내 세균총과 장으로 들어가는 음식물의 요소들 중에는 건강에 이롭기도하고 해로울 수도 있다. Yogurt와 같은 유제품의 발효에 이용되는 특정 박테리아가 antipathogenic, antiinflammatory한 성격을 가진다는 증거가 많다. 이들 미생물들은 장내에 병원성이 있는 박테리아들이 번식하는 것에 대한 저항성을 증대시켜주므로 질환을 예방하는 데에 이용될 수 있어서 probiotics라 부른다. Probiotics는 기본적인 영양상태를 넘어 건강에 이점을 가져다줄 수 있는 살아있는 미생물들로 정의된다.

Yogurt는 Probiotics를 포함하는 식품으로 잘 알려져 있다. Yogurt는 Lactobacillus bulgaricus와 Streptococcus thermophilus에 의해 우유의 젖산이 발효 되어진 결과로 응고된 유제품으로 정의된다. Yogurt 제품을 만들 때 우유 배양액 안에서 유산균들 사이에 공생관계를 이루게 된다. 그러므로 선택된 유산균 mixture는 acid 생성물을 만드는 효율을 높이고 서로 보완작용을 하는데 이용된다. 게다가 위장의 높은 산성조건에서 살아남는 유산균의 수를 증가시키기 위해 인간의 장내에 존재하는 어떤 유산균종들이 Yogurt 제품을 만드는데 이용되어 …(생략)

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