Laptele batut si produsele lactate fermentate ofera protectie anumitor tulpini de bacterii „bune” (probiotice) in corpul uman. Consumate in aceasta varianta, bacteriile pot supravietui acidului clorhidric din stomac si reusesc sa ajunga „tefere” in colon unde isi pot dezvolta activitatea normala, folositoare pentru noi.

Resurse:

-“Survival of Lactic Acid Bacteria from Fermented Milks in an In Vitro Digestion Model Exploring Sequential Incubation in Human Gastric and Duodenum Juice,” by T. Faye, A. Tamburello, G.E. Vegarud, and S. Skeie. Journal of Dairy Science, Volume 99, Issue 2 (February 2012), DOI 10:3168/jds.2011-4705, published by Elsevier.

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