母婴源益生菌的研究与开发进展  

Research and Development Progress of Probiotics of Maternal and Infant Origin

作　　者：于俊娟 王秋玉 YU Junjuan;WANG Qiuyu(Culinary Science and Technology Department,Jiangsu College of Tourism,Yangzhou 225000,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225000

出　　处：《食品安全导刊》2024年第25期148-150,154,共4页China Food Safety Magazine

摘　　要：益生菌对人体有多种健康益处,在食品行业中的应用较为广泛。益生菌对婴幼儿健康具有明显的改善效果,在婴幼儿配方产品中备受青睐。母婴源益生菌在促进婴幼儿免疫发育、预防和治疗结肠炎、缓解婴儿肠绞痛以及预防婴儿反流等方面效果显著,有助于推动婴幼儿配方产品向多元化、高质量化的方向发展,以满足消费者对婴幼儿产品的需求。Probiotics have a variety of health benefits and are widely used in the food industry.Probiotics also have a significant effect on infant health and are favored in infant formula products.Maternal and infant probiotics have good advantages in promoting infant immune development,preventing and treating colitis,alleviating infant colic and preventing infant reflux,etc.,which helps to promote the development of infant formula products in the direction of diversification and high quality to meet the needs of consumers for infant products.

关 键 词：益生菌 婴儿配方产品 婴幼儿营养 

分 类 号：TS201.3[轻工技术与工程—食品科学]