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頁籤選單縮合
題 名 | The Beneficial Effects of Lactic Acid Bacteria on Human Health=乳酸菌對促進人體健康的影響 |
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作 者 | 林美吟; | 書刊名 | 中華民國營養學會雜誌 |
卷 期 | 20:4 1995.10[民84.10] |
頁 次 | 頁367-380 |
分類號 | 411.38 |
關鍵詞 | 乳酸菌; 乳糖消化; 腸道感染; 抑制致癌物質作用; 血液中膽固醇; Lactic acid bacteria; Lactose digestion; Intestinal infection; Anticarcinogenic actions; Serum cholesterol; |
語 文 | 英文(English) |
中文摘要 | 人類利用微生物來醱酵食品已有悠久的歷史。許多有益健康的微生物,特別是乳酸菌,它們與人類之間的關係,近年來才漸漸被瞭解,乳酸菌除了可經由醱酵來保存食品外,一些乳酸菌更具有益生的功效。已有實驗證實某些乳酸菌(例如優格(yogurt)中的嗜熱鏈球菌及保加利亞乳酸桿菌),可有效改善乳糖不耐症。此外,乳酸菌對促進人體健康的功效包括抑制腸道細菌性感染、抑制體內致癌物質的形成及降低血液中的膽固醇。 |
英文摘要 | Microorganisms have been involved for centuries in the production offermented foods. Many of the interactions of beneficial microorganisms, especially the lactic acid bacteria, have been clarified only in recent years. In addition to the preservation via fermentation, certain lactic acid bacteria demonstrateprobiotic properties. It has been shown that some lactic acid bacteria, e.g.,Streptococcus thermophilus and Lactobacilins bulgaricus used in yogurt fermentation, improve lactose digestion in lactase deficient individuals. Other majorpurported health promoting effects of lactic acid bacteria include control of intestinal infections, anticarcinogenic actions and control of serum cholesterol. |
本系統中英文摘要資訊取自各篇刊載內容。