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fermentation of probiotics -皇冠总站棋牌平台


origins of probiotic

early humans had learned how to eat fermented foods before thety knew how to use the fire.
as early as 200 bc, ancient india, ancient egypt and greece have made fremente foods with lactic acid bacteria that had beneficial effects to human
ancient near and middle east have the habit of eating fermented milk because it  could be used for treatment of gastrointestinal disorders and enhanced their physical fitness
today, the use of probiotic in fermented foods has emerged as the world's increasing attention in healthy foods

with the emphasis on health foods, rapid development of probiotic drinks has become one of the fastest growing dairy beverages.

what is probiotic?
•the's 2001 definition of probiotics is "live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host".
mainly bifidobacterium sp., lactobacillus acidophilus, lactobacillus casei etc.

more benefits…
(1) the fermentation process in dairy products, can produce lactase to help lactose-intolerance people to digest milk
(2) synthesis of short-chain fatty acids and vitamins (e.q: b vitamis, k vitamins, leucine, valine, aspartic acid, threonine) and other essential nutrients;
(3) after the human intestinal fermentation produces lactic acid and acetic acid, can increase calcium,utilization of iron, promote the absorption of calcium, iron and vitamin d.

the share of probiotic fermented milk drinks in the whole dairy segment is constantly increasing since about 6 years, especially when it comes to innovative products. this development has been enforced by (nearly) all big dairies and even the retailers by introducing their own innovations into the market.