What are the main characteristics of the strains used in yogurt fermentation?

1, Lactobacillus casei: Besides Lactobacillus bulgaricus and Streptococcus thermophilus, it also contains Lactobacillus casei, which can make Lactobacillus casei the dominant flora in yogurt. Function: Lactobacillus casei can inhibit the growth of Helicobacter pylori in vivo and effectively relieve pathogenic bacterial diseases of gastrointestinal tract. Reduce cholesterol level, enhance immune response, control diarrhea, relieve lactose intolerance, inhibit intestinal pathogens and other excellent probiotic functions. Because of the wide pH range, Lactobacillus casei can reach the gastrointestinal tract more smoothly and play the role of probiotics.

2, classic lactic acid bacteria: classic strains containing yogurt-Lactobacillus bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus is the dominant flora in yogurt. Function: Lactobacillus bulgaricus can increase IgA immune protein secretion, maintain normal intestinal bacterial ecology, relieve constipation, inhibit the growth of Helicobacter pylori in vivo, treat and prevent gastroduodenal ulcer, and decompose lactose.

3. Bifidobacterium lactis: In addition to Lactobacillus bulgaricus and Streptococcus thermophilus, it also contains Bifidobacterium lactis, an important intestinal probiotic of human body, which can make Bifidobacterium lactis the dominant flora in yogurt. Function: Bifidobacterium, as a probiotic, lives and ferments in human colon, filling the colon with free lactic acid. These lactic acids can prevent the spoilage process caused by acid-resistant spoilage bacteria. Bifidobacterium can be used to treat and prevent colon cancer because the process of corruption can produce carcinogenic peptides, which is why Bifidobacterium can produce lactic acid to end the life of corrupt bacteria.

3. Lactobacillus acidophilus: In addition to Lactobacillus bulgaricus and Streptococcus thermophilus, it also contains Lactobacillus acidophilus, which can make Lactobacillus acidophilus the dominant flora in yogurt. Function: Lactobacillus acidophilus improves the activity of macrophages and lymphocytes, thus enhancing the immunity of the body, helping digestion, maintaining the acid-base balance of the intestine, inhibiting the growth of pathogenic bacteria and maintaining the normal bacterial ecology of the intestine.

Lactobacillus plantarum: Lactobacillus plantarum is more suitable for China people's digestive system. Can be used to ferment tofu or yogurt. Function: Lactobacillus plantarum is mainly used for traditional food fermentation and is a very healthy microbial organic food raw material. While helping digestion, it has a good effect on relieving intestinal dysfunction and enteritis. Can prevent bean allergy. Plant milk stalk can destroy pathogenic bacteria and preserve nutrients, vitamins and antioxidants in food. In addition, it can also produce lysine needed by human body.