摘要
Prebiotics are food components that exert beneficial effects on health of the host, associated with modulation of the intestinal flora via stimulating the growth and/or activity of the probiotics. One of the recommended ways to maintain high viable numbers of probiotic bacteria in the intestine as well as in the probiotic fermented milk products until the time of consumption is via the use of prebiotics. These compounds can also affect sensory profile, physicochemical and rheological characteristics, and economic properties of probiotic fermented milk products. In this article, technological aspects of prebiotics (viability of probiotics in the product as well as the physicochemical, rheological, sensory, and economic characteristics of product) in probiotic fermented milks are reviewed.
摘要译文
益生元是通过刺激益生菌的生长和/或活性来调节肠道菌群与宿主的健康发挥有益作用的食物成分。推荐的方式是在肠中维持高数量的益生菌，这些化合物还可以影响益生菌发酵乳制品的感官特性，物理化学和流变学特性以及经济性质。在本文中，益生元的技术方面（益生菌在产品中的存活力以及产品的物理化学，流变学，感官和经济特征）在益生菌发酵乳中的应用
R. Mohammadi [1];A.M. Mortazavian [2]. Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks[J]. Food Reviews International, 2011,27(2): 192-212