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Yogurt

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Yogurt
subclasse de: dairy product[*], fermented milk products, other than sour cream and cottage cheese[*], Q26868628[*]
parte de: Turkish cuisine[*]


Commons: Yogurt

Yogurt[1] es un alimento obtenite per fermentation bacterial de lacte. Yogurtes debe esser conservate inter 0 e 6 °C.

Bacterios lactic thermophile tal que Lactobacillus delbrueckii subsp. bulgaricus o Streptococcus thermophilus transforma le sucros del lacte (cuje le lactosa) in acido lactic inter 30 e 45 °C. Altere bacterios del generes Lactobacillus o Bifidobacterium pote esser addite. Inversemente, le lacte debe esser protegite de bacterios pathogene como Escherichia coli, Staphylococcus aureus o Listeria monocytogenes.

Le consummation de alimentos fermentate como le yogurt serea benefic pro le microbioma intestinal e le sanitate.[2][3]

Referentias[modificar fonte]

  1. Derivationes: (tr) Yoğurt; (la) Iogurtum - (de) Joghurt; (en) Yogurt; (pt) Iogurte; (es) Yogur; (ca) Iogurt; (fr) Yaourt; (it) Yogurt; (ro) Iaurt; (ru) Йогурт
  2. Les 8 aliments que le microbiote adore
  3. Caroline Ivanne Le Roy, Alexander Kurilshikov, Emily R. Leeming, Alessia Visconti, Ruth C. E. Bowyer, Cristina Menni, Mario Fachi, Hana Koutnikova, Patrick Veiga, Alexandra Zhernakova, Muriel Derrien & Tim D. Spector (corrigite le 2022-02-28). "Yoghurt consumption is associated with changes in the composition of the human gut microbiome and metabolome". BMC Microbiol.. doi:10.1186/s12866-021-02364-2. 
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