Abstract Probiotic yoghurt is a popular functional food product around the world. Delivering an appropriate number of viable probiotic bacteria is critical in determining the health-improving properties of yoghurt. The viability of probiotics in yoghurt can be affected by food components (e.g., sugars, proteins, fat, vitamins, minerals, flavouring agents, antioxidants, and amino acids), processing-related factors (e.g., heat treatments, homogenisation, and fermentation temperature) and also microbiological factors (e.g., type of strains and inoculum level). Approaches including appropriate selection of acid- and bile-resistant strains, using oxygen-impermeable containers, two-step fermentation, stress adaptation, prebiotic addition and microencapsulation have been purported to be effective. Considering the importance of keeping the viability of probiotic bacteria, the major factors from production to the gastrointestinal tract have been investigated in this review with the emphasis on viability improvement. It is concluded that viability could increase with appropriate ingredients, suitable bacteria and standard production procedures.

中文翻译：

---

酸奶中的益生菌活力：影响因素综述

摘要 益生菌酸奶是一种风靡全球的功能性食品。提供适当数量的活益生菌对于确定酸奶的健康改善特性至关重要。酸奶中益生菌的活力会受到食物成分（例如糖、蛋白质、脂肪、维生素、矿物质、调味剂、抗氧化剂和氨基酸）、加工相关因素（例如热处理、均质化和发酵温度）的影响) 以及微生物因素（例如，菌株类型和接种物水平）。Approaches including appropriate selection of acid- and bile-resistant strains, using oxygen-impermeable containers, two-step fermentation, stress adaptation, prebiotic addition and microencapsulation have been purported to be effective. 考虑到保持益生菌活力的重要性，本综述研究了从生产到胃肠道的主要因素，重点是提高活力。结论是，适当的成分、适当的细菌和标准的生产程序可以提高生存力。