What is the difference between "bacteria" in yogurt you know?


What is the difference between "bacteria" in yogurt you know?

What is the difference between "bacteria" in yogurt you know?

With the development of food technology, the types of dairy products become more abundant. Compared with milk, yogurt has been favored by more and more consumers with its unique flavor.

In the packaging of yogurt and advertisements, we can see a variety of bacteria, such as Bulgaria, lactic acid bacteria, etc. So what is the difference between these bacteria plays? Yogurt’s fermentation process is actually a process of containing some microorganisms in the lactic acid bacteria, in which microorganisms are incompletely oxidized by organic matter.

First, adding the bacteria in milk, first performed oxygen breathing, and breeds a lot of nutrients in milk. There are also a large amount of lactose and some glucose in milk, wherein the lactose is decomposed under the action of lactase. In the first step of fermentation, glucose will be decomposed by these bacteria, which is further decomposed to generate a large amount of lactic acid, so that the acidity in milk is gradually increased, and the milk is sourced at this time.

Since milk is enhanced after being fermented, the protein gradually aggregates precipitate, this time, acid and thick yoghurt is already done.

In yogurt products, we can often see the name of various bacteria. Most yoghurt contains Bophocnellococci, this bacteria belongs to Gram-positive bacteria, which not only has many benefits such as enhancing immunity, but also play a large role in yogurt.

This bacterium can generate an enzyme that can decomposing lactose in milk, and can produce a polysaccharide, making yogurt more cobble and easier to solidify, so it is very popular in industrial production. At the same time, Bulgaria often appear in the propaganda of yogurt, in fact, this is just a lactic acid bacteria.

It can decompose lactose to form glucose and galactose, and then generate lactic acid to increase yogurt.

Not only that, but it can also break some of the macromolecules in milk, which is more likely to be absorbed by the human body.

In addition, Bifidobacteria also often appear in the packaging of yogurt. This bacterium can not only decompose the alpha-casein by phosphorizonticase, but it is more likely to be absorbed by the human body, but it has been favored by many consumers.

Understand the fermentation method of yogurt and the efficacy of various bacteria, which will help us rationally choose your own yogurt products. However, it is worth mentioning that the active bacteria is beneficial to our health, so you should choose fresh refrigerated yogurt. This article is scientifically chestnounced by Director of the Department of CIC Food and Nutrition Information Exchange Center.


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