What is the relationship between probiotics and yogurt?

The yogurt preparation process is the same as antibiotic production, but also the fermentation process. Regardless of whether you make your own yogurt at home or use a yogurt production line to process yogurt, producers must understand how to use probiotics and the specifics of yogurt production.

Why is it more healthy to drink yogurt?

Studies have shown that artificial supplementation of active probiotics can regulate the imbalance of the human intestinal microecology and make it tend to balance, which can restore and maintain human health. We can’t increase probiotics by drinking milk directly. And the main carbohydrate in milk is lactose. After people who are intolerant to lactose consume yogurt, this lactose will be utilized by microorganisms and converted into nutrients beneficial to the human body.

Plain yogurt made by shuliy yogurt machine
Plain yogurt made by Shuliy yogurt machine

What are probiotics?

Probiotics refer to a group of microorganisms that when ingested can reproduce stably in the human intestines and convert some of these substances into beneficial ingredients that the human body can absorb without producing or less producing substances that are not conducive to human health. The generic term for microorganisms simply put, probiotics are microorganisms that are beneficial to people and can be propagated in the intestine.

What are the common yogurt fermentation bacteria?

  1. Mesophilic lactic acid bacteria
  2. Lactobacillus bulgaricus
  3. Streptococcus thermophilus
  4. Lactobacillus acidophilus
  5. Bifidobacterium
Small scale yogurt production line
Small scale yogurt production line

Details about the fermenting bacteria in the yogurt production line

Mesophilic lactic acid bacteria

The optimum growth temperature of mesophilic lactic acid bacteria is 20 ~ 40 ℃. Its main characteristic is that citric acid fermentation produces diacetyl, acetaldehyde and CO2, etc., which gives the product a rich fermentation flavor.

Lactobacillus bulgaricus

Under normal circumstances, Lactobacillus bulgaricus will be added to the milk together with Streptococcus thermophilus, fermentation at 40 ℃. The two strains have their own division of labor. The former has a strong acid-producing ability and the latter has a strong fragrance-producing ability.

Lactobacillus acidophilus

Lactobacillus acidophilus is the main probiotic in the human stomach and small intestine. Tests have shown that the strain is well tolerated under the conditions of simulated gastric acid pH and can play a probiotic effect through the low acid environment of gastric juice.


At present, it is basically confirmed that Bifidobacterium is the most beneficial flora in the intestine. The reduction in the number of bifidobacteria is a sign of “unhealthy”, and it can also provide unique protection for the intestinal health of infants and young children, effectively reducing the incidence of intestinal infections in infants and young children.

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