| Lactobacillus bulgaricus |
is a transient yet important microorganism in human ecology. This anaerobic strain of lactobacilli produces lactic acid as a main product from carbohydrates and is found in yogurt and cheese. As with other lactic acid producing bacteria, these transient bacteria help create and maintain a more acid environment in which there is a strong inhibition of less desirable microorganisms.
출처: beseen.net/BeHealthy/ideaconcepts/zyme.htm
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| Lactobacillus casei |
is a transient, anaerobic microorganism found in the human intestine and mouth. As a lactic acid producer, it is has been found to assist in the proliferation of undesirable bacteria.
출처: beseen.net/BeHealthy/ideaconcepts/zyme.htm
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| lactose intolerance |
Caused when your intestines lack a certain enzyme, called lactase, needed to digest lactose, the sugar in milk and other dairy products. Within 30 minutes to two hours of eating these foods, you may suffer cramps, gas, bloating, and diarrhoea. Lactase tablets and drops can be used to treat the symptoms.
출처: microbemagic.ucc.ie/glossary.php
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| lactose intolerance |
The inability to easily digest lactose. This may be inherited, or may occur after some types of surgery. Surgery-related lactose intolerance may go away over time. Many stores carry special milk products that do not contain lactose.
출처: www.thewellnesscommunity.org/virtual_WC/glossary.h...
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| lactose |
the sugar produced by animals and human being found in milk. Lactose is broken down in our digestive system by the help of an enzyme protein called lactase.
출처: www.lactose.co.uk/community/glossary.html
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