Fermented yogurt by traditional technology

(1) Disinfect bottles, etc. Prevent the contamination of miscellaneous bacteria from affecting fermentation.

(2) Lactobacillus C 6 H 12 O 6 →2C 3 H 6 O 3 (lactic acid)+energy? Lactic acid bacteria are anaerobic bacteria and acetic acid bacteria are aerobic bacteria.

(3) Prevent the temperature from being too high to kill the strain? Lactic acid bacteria are anaerobic bacteria and can only be fermented under anaerobic conditions.

(4) Lactic acid bacteria can decompose some foods in the intestine without producing gas during metabolism.

(5) Penicillin can inhibit the proliferation of lactic acid bacteria.