What are the main microbial strains for yogurt fermentation

Classical Lactobacillus: It contains the classic strains for making yogurt - Lactobacillus bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus is the dominant group in yogurt.　　Role: Lactobacillus bulgaricus can increase the secretion of IgA immune protein, maintain the normal bacterial ecology of the intestinal tract, relieve constipation, inhibit the growth of Helicobacter pylori in the body, treat and prevent gastro-duodenal ulcers, and break down lactose.

Bifidobacterium lactis: In addition to Lactobacillus bulgaricus and Streptococcus thermophilus, it also contains Bifidobacterium lactis, an important intestinal probiotic for the human body, which makes Bifidobacterium lactis become the dominant group of bacteria in yogurt.　　Function: Bifidobacteria as probiotics survive and ferment in the human colon, filling the colon with free lactic acid. These lactic acids block the spoilage process brought about by acid-loving spoilage bacteria. Since the spoilage process produces pro-carcinogenic peptides, Bifidobacterium bifidum can be used to treat and prevent colon cancer, which is why Bifidobacterium bifidum has the ability to produce lactic acid and thus end the life of spoilage bacteria.

Lactobacillus casei: In addition to Lactobacillus bulgaricus, Streptococcus thermophilus, it also contains Lactobacillus casei, which can make yogurt made of Lactobacillus casei to become the dominant group of bacteria.　　Role: Lactobacillus casei has the ability to inhibit the growth of Helicobacter pylori in the body, effectively in the reduction of gastrointestinal pathogenic bacterial diseases. It reduces cholesterol level, enhances immune response, controls diarrhea, relieves lactose intolerance, inhibits intestinal pathogenic bacteria and other excellent probiotic functions. Since Lactobacillus casei has a wide pH range, it reaches the gut more smoothly and exerts probiotic effects.

Lactobacillus acidophilus: In addition to Lactobacillus bulgaricus and Streptococcus thermophilus, it also contains Lactobacillus acidophilus, which makes Lactobacillus acidophilus the dominant bacterial group in the yogurt made.　　Role: Lactobacillus acidophilus improves the vitality of macrophages and lymphocytes, which enhances immunity, helps digestion, maintains intestinal pH balance, inhibits the growth of pathogenic bacteria, and maintains the normal bacterial ecology of the intestinal tract.

Lactobacillus plantarum: Lactobacillus plantarum Lactobacillus plantarum Lactobacillus plantarum is more suitable for Chinese people's digestive system. It can be used to ferment soy flower or yogurt.　　Function: Lactobacillus plantarum is mainly used in traditional food fermentation and is a very healthy microorganism organic food ingredient. While helping digestion, it is good for relieving intestinal dysfunction and enteritis. It can prevent legume allergy. Plant lactobacillus has the ability to destroy pathogenic bacteria and preserve nutrients, vitamins and antioxidants in food. In addition, it makes lysine, which is required by the human body.