Which yogurt is good to drink if there are bacteria in the stomach and what bacteria are in the yogu

Whether milk is good for stomach problems is also a common discussion in the medical community, and there is no conclusion yet! The following are just my personal views and those of a few colleagues! Hehe......For general stomach problems, stomach ulcers, drinking some milk is still beneficial, because milk can play a role in protecting the gastric mucosa!!

But milk is actually not very easy to digest, and drinking too much can produce gas! Therefore, some patients with poor gastric motility drink it, and they have ...... reactions such as bloating and diarrheaAs for yogurt, its acid is different from stomach acid, it is produced by bacteria, and the hydrochloric acid secreted by the stomach is different! And drinking less gas, in this respect is better than your milk!

Finally, my advice is that it's okay to drink some milk in moderation, but drinking too much is not necessarily beneficial! Because milk is good for the stomach and bad for it! So please think about it yourself, don't drink too much for your illness, just drink a little every morning!

I think it's good to drink Ambrosi, you can try it.

There are several types of bacteria in yogurt, but what bacteria are in yogurt? Let me explain to you what bacteria are in yogurt.

There are lactic acid bacteria in yogurt, such as bifidobacteria, acidophilus lactobacillus, and Lactobacillus casei. In the laboratory, bacteria can be cultured using the "dilution coating plate method" and "plate scribing method". Usually, after incubation, it is possible to identify which bacteria are by observing the colonies of bacteria, or by adding specific staining reagents to the culture medium to stain specific bacteria.

No matter what kind of yogurt it is, the common feature is that it contains lactic acid bacteria. When these lactic acid bacteria multiply in the human intestines, they secrete substances that are beneficial to human health, so yogurt has more benefits for the human body

First, it can decompose the lactose and protein in milk, making it easier for the human body to digest and absorb;

Second, yogurt has the effect of promoting gastric juice secretion, increasing appetite and strengthening digestion;

Third, lactic acid bacteria can reduce the production of certain carcinogens, so they have anti-cancer effects;

Fourth, it can inhibit the reproduction of spoilage bacteria in the intestine and weaken the toxins produced by putrefusal bacteria in the intestine;

Fifth, it has the effect of lowering cholesterol, especially suitable for people with high blood lipids.

Lactic acid bacteria can also be used to study the molecular structure of cells. For example, lactic acid bacteria can be used to compare the structural differences between bacteria and fungi.

Classification of probiotics.

Probiotics can be broadly divided into three main categories, which include:

Lactobacillus (such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus jansei, Lactobacillus laminide, etc.);

Bifidobacteria (such as Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium ovale, Bifidobacterium thermophilus, etc.);

Gram-positive cocci (e.g., Streptococcus faecalis, lactococcus, Streptococcus mediators, etc.).

In addition, there are some yeasts and enzymes that can also be classified as probiotics.

How to preserve yogurt cultures.

The first is the freezing method.

We can store it in a low-temperature refrigerator with a temperature between minus 20 and minus 30 degrees Celsius, and this preservation method also includes dry ice, alcohol, rapid freezing, and liquid nitrogen.

The second is the use of carriers for preservation.

This method involves adsorbing microorganisms on some appropriate carrier, such as sand, soil and filter paper, and then drying and preserving.

The third is to use the host's preservation method.

Until now, it has not been possible to preserve microorganisms produced artificially. They are infected and passed through the animals in our lives, and this method is the preservation method that is equivalent to the passage of ordinary microorganisms.

Yogurt culture is a high-purity, concentrated, and standard freeze-based and freeze-dried starter culture. It can be directly put into the production of the enterprise, added to the raw milk processed by Hot Ant Qing, and then fermented. Using this yogurt strain to make Wu Fenglai's yogurt will taste better, the key is that the production time will be short.

There is also a type of direct fermentation at a constant temperature, which uses high-quality lactic acid bacteria added to milk to make yogurt.

There are lactic acid bacteria in yogurt, such as bifidobacteria, acidophilus lactobacillus, and Lactobacillus casei.

Drinking yogurt has the following benefits for the human body:

1. Drinking yogurt can decompose the lactose and protein in milk, making it easier for the human body to digest and absorb.

2. Yogurt has the effect of promoting gastric juice secretion, improving appetite and strengthening digestion.

3. Lactic acid bacteria can reduce the production of certain carcinogens, so they have anti-cancer effects.

4. Drinking yogurt can inhibit the reproduction of spoilage bacteria in the intestine and weaken the toxins produced by spoilage bacteria in the intestine.

5. Drinking yogurt can have the effect of lowering cholesterol, especially suitable for people with high blood lipids.

Yogurt is made by fermenting two probiotics, Lactobacillus bulgaricus and Streptococcus thermophilus.

Streptococcus thermophilus is essential for making yogurt, but the bacteria only reach the upper part of the small intestine and help lactose intolerant people digest lactose because it produces the enzyme lactase.

The lactic acid bacteria in Bulgarian yogurt belong to Lactobacillus in classification, and are named by microbiologists as Lactobacillus delbrueckii subsp. bulgarica (referred to as Lactobacillus bulgaricus) because of its origin, microbial characteristics, and excellent efficacy.