The lactic acid bacteria fermented lactic casein

The lactic acid bacteria fermented lactic cheese protein and fat are converted into short peptides, free amino acids and small molecules such as lipids is more easily absorbed by the body of the small molecules. Milk is rich in lactose has been broken down into lactic acid, ferrous lactate and calcium to form calcium lactate, easily absorbed by the body, can also be lactose intolerant people choose. Lactic acid milk can promote the secretion of gastric juice, promote digestion, the stomach has a maintenance function, and can inhibit the growth of spoilage bacteria within the intestinal tract, and its value is much higher than the biological health of milk.
Starchy foods contain more asparagine (an amino acid) and a reducing sugar, at a high temperature (120 ℃) ??tend to produce carcinogens frying acrylamide. Norwegian researchers found that the use of lactic acid bacteria to clean the surface of the deep-fried potato product raw sugar as an ingredient, which can prevent the formation of acrylamide.
Different studies or inoculated with different types of calcium lactate bacteria have different results. General inoculated with lactic acid bacteria (such as Pediococcus; plant Lactobacillus plantarum; Lactobacillus casein; Streptococcus faecalis; pentosaceus) to reduce the pH of silage, increased lactic acid, butyric acid decreased; vaccination shaped lactic acid bacteria (such as Lactobacillus buchneri; Lactobacillus fermentum) is increased silage pH, increasing the generation of acid.
Dietary lactic acid bacteria, can improve the survival rate of chicks and eggs daily gain after weaning puppies can make a significant increase in body weight, thereby significantly improve feed utilization.
Lactic acid bacteria commonly used in biological corrosion, studies have shown that lactic acid fermentation broth with fresh meat, meat products can inhibit the growth of pathogenic and spoilage bacteria, preservation flavor substances, does not change the state of the food organization, but also in the normal cooling storage conditions, does not affect the organoleptic properties of the food.