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Anonymous users2024-02-07**Yes or local dairies also have it Generally commonly used is Streptococcus thermophilus and Lactobacillus bulgaricus These two mixed strains If you want to eat healthier, add some bifidobacteria There is no difference in the taste of yogurt fermented by these bacteria.
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Anonymous users2024-02-06Four. It's troublesome, and it's caused by the hair.
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Anonymous users2024-02-05What are the types of yogurt cultures? Lactic acid bacteria (probiotic type): Ingredients Lactobacillus bulgaricus, Streptococcus thermophilus, live bifidobacteria, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum.
Usage: After sterilization, add 65-70 sugar, the proportion is 6%, 43 directly add the strain, stir evenly for 5 minutes, and ferment for 6-7 hours. Features:
Improves the intestines. Lactobacillus (coagulation-II): Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium vivido, Lactobacillus acidophilus.
Usage: After sterilization, add 65-70 sugar, 6% ratio, 43 directly add the strain, stir evenly for 5 minutes, and ferment for 6-7 hours.
Lactic acid bacteria (coagulated -vii flavor): Ingredients: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium vivi, Lactobacillus acidophilus.
Usage: After sterilization, add 65-70 sugar, 6% ratio, 43 directly add the strain, stir evenly for 5 minutes, and ferment for 6-7 hours.
Lactobacillus (stir-ix): Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium vivi, Lactobacillus acidophilus.
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Anonymous users2024-02-04To make yogurt, mix and ferment with bifidobacteria. Bifidobacteria are strictly anaerobic bacteria and cannot be fermented alone. During mixed fermentation, Streptococcus thermophilus first grows and multiplies, thereby depleting the oxygen in the milk, creating an anaerobic environment that makes Bulgaria.
Lactobacilli and bifidobacteria proliferate and ferment to produce beneficial metabolites. In addition to the nutritional value of ordinary yogurt, the yogurt fermented in this way also has the health care value of bifidobacteria.
Miscellaneous
Lactobacillus acidophilus needs acetic acid for growth.
Salt, vitamins and folic acid.
In addition to producing acetic acid, bifidobacteria can also synthesize vitamins such as vitamin B2 and folic acid to supply the needs of Lactobacillus acidophilus and promote the growth and proliferation of Lactobacillus acidophilus.
Lactobacillus acidophilus grows rapidly in a micro-oxygenated milk matrix, which can gradually reduce the redox potential in the milk matrix and provide a variety of decomposed and easily utilized substances to promote the growth of bifidobacteria. At the same time, mixed culture can also speed up acid production, shorten the curd time, and make the flavor better.
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Anonymous users2024-02-03The probiotics in yogurt are all extracted from dairy products.
The common probiotics in yogurt are mainly Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, and Lactobacillus rhamnosus.
Lactobacillus bulgaricus and Streptococcus thermophilus are the basic fermentation bacteria of yogurt, and the viscosity and acidity of yogurt are the result of the interaction between these two bacteria. Lactobacillus chloride is extracted from dairy products, while Streptococcus thermophilus is found during the heating process.
Probiotics. Beneficial live microorganisms. Beneficial dust-sensitive bacteria are a kind of active microorganisms that are beneficial to the host by colonizing the human body and changing the composition of the flora of a certain part of the host.
By regulating the immune function of the host mucosa and system or by regulating the balance of intestinal flora, it promotes nutrient absorption and maintains intestinal health, so as to produce a single microorganism or a well-defined mixed microorganism with a healthy effect.
Nutritive value. Probiotic yogurt contains lactic acid bacteria that can survive in the human intestine, in addition to a series of metabolites that are beneficial to the human body during the fermentation of lactic acid bacteria, this yogurt can also increase the number of probiotics in the intestinal flora of the human body, which is conducive to regulating the microecological balance of the human intestine.
Probiotics commonly used in probiotic yogurt are Bifidobacteria, Lactobacillus acidophilus, Lactobacillus casei, etc. If the trademark logo contains such a name, it is a probiotic yogurt in the true sense. At the same time, for some high-quality probiotic yogurt, the manufacturer will indicate the number of live probiotics contained in the product on the trademark.
Generally speaking, in order to obtain the benefits of probiotics, you should consume 10 10 live probiotics per day, that is, 100 million to 1 billion live probiotics. This level is the minimum therapeutic dose. Therefore, choosing a product with a high content of prebiotics will have better results.
The above content ** Probiotics (beneficial live microorganisms) - Encyclopedia.
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Anonymous users2024-02-02Yogurt fermentation is mainly carried out by four types of fungi: Lactobacillus bulgaricus, Bifidobacterium, Streptococcus thermophilus, and Lactobacillus casei
1. Lactobacillus bulgaricus, the lactic acid bacteria in Bulgarian yogurt, belongs to lactobacillus in classification, and is named Lactobacillus delbrueckieci subsp. bulgari by microbiologists because of its strain origin, microbial characteristics, excellent efficacy and other characteristics;
2. Bifidobacteria, bifidobacteria is an important intestinal beneficial microorganism and physiological beneficial bacteria;
3. Streptococcus thermophilus, Streptococcus thermophilus is an essential material for making yogurt, which can help lactose intolerant people digest lactose and produce lactase;
4. Lactobacillus casei, Lactobacillus casei has good acid resistance and bile resistance, can reduce plasma cholesterol, enhance the host's non-specific resistance to microbial pathogens, and quickly remove pathogens in the intestine, thereby preventing food allergies and acute diarrhea.
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Anonymous users2024-02-01There 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 crude or 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 tumbling of limbs of certain carcinogens, so they have anti-cancer effects.
4. Drinking yogurt can inhibit the reproduction of residual spoilage bacteria in the intestine and weaken the toxins produced by the spoilage bacteria in the intestine.
5. Drinking yogurt can have the effect of lowering cholesterol, especially suitable for people with high blood lipids.
Many people must like to drink yogurt, but yogurt** is more expensive, more than 3 times more expensive than pure milk. Today, the nutritionist will teach you to make homemade yogurt at home, with zero added and zero preservatives, no yogurt machine, no yogurt baking powder, pure handmade, better than the one you bought. The key is that the method is super simple, you can easily learn it in 1 minute, you can get it in 5 minutes, novices can also succeed without failure at one time, and after learning, there will be a steady stream of yogurt at home, which is better than buying, and you will never spend money in vain. >>>More
Yeast can reproduce asexually through budding or sexually by forming ascospores. Asexual reproduction is when the environmental conditions are suitable, a bud grows from the mother cell, gradually grows to a mature size, and then separates from the mother. When the nutritional status is not good, some yeasts that can reproduce sexually will form spores (usually four), which will germinate when conditions are suitable. >>>More
Many people use expired milk for skin care, which does have a certain effect, because expired milk produces lactic acid, which is a kind of fruit acid, which can soften keratin and have a moisturizing effect. The first to discover that expired milk can be skincare is Cleopatra, who likes to bathe with fresh milk, and found that expired sour milk, after bathing, ** smoother and thinner, in fact, these bad milk, the reason why skin care can be done, is mainly the lactic acid in expired milk, followed by the fat in milk, therefore, the skin care effect of full-fat milk is better than skimming, the difference is in the amount of fat, but the lactic acid bacteria produced by expired milk will not be affected by the fat content. Expired milk can also be used to compress the face, and a bottle of expired milk poured into the bathtub, after being diluted, the effect may be poor, so it is recommended to apply the whole body first, wait for 5 to 10 minutes later, and then soak in the bathtub, so the effect is better, and lactic acid bacteria will not cause urinary tract infection, do not worry. >>>More
It's kefir, Erie's, 25 pieces a pot.
Identification of yogurt.
High-quality yogurt is milky white or pale yellow, with fine coagulation and no bubbles. The taste is sweet and sour, with a fragrant taste. Metamorphism. >>>More