Yogurt
| Yogurt |
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| instantia de: food product[*] |
| subclasse de: producto lactari, fermented milk products, other than sour cream and cottage cheese[*], yoghurt and other types of milk or cream, fermented or soured[*] |
| parte de: cocina turc[*] |
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| Commons: Yogurt |
Le yogurt (scripte etiam: joghurt, iogurte, iaurt, e alies;[1] ex turco: yoğurt, "coagulate") es un alimento obtenite per fermentation bacterial de lacte. Le yogurt debe esser conservate inter 0 e 6°C pro mantener se efficacemente.
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
- ↑ Derivation (in ordine alphabetic): (ca) Iogurt || (de) Joghurt || (en) Yogurt || (es) Yogur || (fr) Yaourt || (it) Yogurt || (pt) Iogurte || (ro) Iaurt || (ru) Йогурт
- ↑ Les 8 aliments que le microbiote adore
- ↑ 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:.
