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Updated: Sep 9, 2025

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発酵乳製品における微生物菌株:生物機能特性と健康上の利点の解き放たれ

Anuradha Wijesekara1, Viraj Weerasingha1, Shishanthi Jayarathna2

  • 1Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Anuradhapura, Sri Lanka.

International journal of food science
|August 29, 2025
PubMed
まとめ

発酵乳製品には プロバイオティクスが豊富で 腸の健康,心臓血管機能,慢性疾患の管理に 重要な健康上の利点があります 微生物の菌株や 発酵方法に関するさらなる研究により 治療の可能性を最大限発揮できます

キーワード:
生物利用性と抗酸化作用発酵方法と安全性腸と代謝の健康について乳酸細菌プロバイオティクス

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