Why is yogurt labeled with both lactic acid bacteria and bifidobacteria

What are lactic acid bacteria? Even professionals may not give the same answers. One of the more appropriate definitions is:

Gram-positive, does not form spores, is negative for touch enzymes, lacks cytochrome, lives in an anaerobic environment, but has a certain tolerance to oxygen; The nutritional requirements are harsh, acid-resistant, and the fermentation method is strict when sugar is fermented, and the end product is lactic acid-based bacteria. "For scientific research, lactic acid bacteria are also a large category, as long as lactic acid is produced, it is lactic acid bacteria. But in fact, it's very finely divided.

One of the things that we can really use is Lactobacillus, which looks like a rod, and it can't grow into a ball, and the other is streptococcus, Streptococcus thermophilus, which looks different, but in fact it has many characteristics that are not the same, but they are all the same in terms of lactic acid production. That's why it's called lactic acid bacteria.

Bifidobacterium is a kind of lactic acid bacteria, positive for Gram staining, obligate anaerobic, no spores, capsules and flagella, negative catalyst, negative for nitrate reduction, negative for indigo matrix, negative for gelatin liquefaction, negative for arginine hydrolysis, optimal temperature 36-38, fermentation of glucose to produce lactic acid and acetic acid. Bifidobacteria are mainly found in the large intestine of the human body and are very useful probiotics.

There are also Lactobacillus bulgaricus, which are beneficial bacteria for human intestinal peristalsis absorption. Drink it with confidence.

Bifidobacteria are one or two types of lactic acid bacteria.

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Summary. 2. Fresh milk is pasteurized milk, which only kills harmful bacteria;

3. When the residual air of the packaging is filled or the bag is opened, it may react with the residual lactic acid bacteria;

4. The probability of rancidity of fresh milk is relatively large, and the probability of fermentation is relatively small.

There are two bottles of milk, one bottle with lactic acid bacteria, and one bottle without lactic acid bacteria, why does the milk without lactic acid bacteria become cloudy.

Hello, I'm glad to answer for you, 1. Milk is a nutritious nutrient and a natural medium; 2. Fresh milk is pasteurized milk, which only kills harmful bacteria; 3. When the residual air of the packaging is filled or the bag is opened, it may react with the residual lactic acid bacteria; 4. The probability of rancidity of fresh milk is relatively large, and the probability of fermentation is relatively small.

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First, the properties of lactic acid bacteria and Bischibacterium are not the same. Lactic acid bacteria are bacteria that can ferment sugars, including lactobacillus, yeast, etc., and bifidobacteria are a type of probiotic oak.

Second, the effects of lactic acid bacteria and bifidobacteria are different. Bifidobacteria have the functions of promoting human development, improving immunity, delaying the aging of the body, and so on. Many people regard the number of bifidobacteria as a sign of health, and if you suffer from a certain disease, the number of bifidobacteria in the body will continue to decrease, and the number of bifidobacteria can already reflect a person's health status.

Lactic acid bacteria and bifidobacteria together control the balance of the ecological flora of the human body, however, the role of lactic acid bacteria is manifested in the resistance to germs, and lactic acid bacteria have a resistance effect on a variety of germs.

Experts say that bifidobacteria are better than lactic acid bacteria, and the value of bifidobacteria is more important. However, this does not mean that lactic acid bacteria are not important, and you should supplement yourself with both lactic acid bacteria and bifidobacteria in your daily life.

1. Bifidobacteria.

The beneficial bacteria in the human body mainly include lactic acid bacteria and bifidobacteria. Bifidobacteria play an important role in promoting the development of the human body, maintaining and improving immunity, and delaying the aging of the body. Nearly 100 years of research have proved that Bifidobacteria are the dominant flora in the human intestine.

In the process of growth and infiltration, due to diseases and aging, the number of bifidobacteria in the body and the occupancy of total bacteria in Cong Jingqing gradually decreased. Therefore, some people cite the number of bifidobacteria in the body as one of the signs of health. Bifidobacteria account for 92% of the total number of bacteria in the intestinal tract of newborns, which decrease with age and disappear completely by the end of old age.

2. Lactic acid bacteria.

All bacteria that can ferment sugars to produce lactic acid are called lactic acid bacteria, including lactobacillus, Streptococcus lactophilus, yeast, etc. Together with bifidobacteria, they control the balance of the body's ecological flora, constantly removing toxic substances and resisting the invasion of foreign pathogenic bacteria. It has an antagonistic effect on common pathogenic bacteria (such as dysentery bacillus, typhoid bacillus, pathogenic Escherichia coli, staphylococcus, etc.).

Especially for the elderly and infants, it can inhibit the growth of pathogenic bacteria and spoilage bacteria, and prevent constipation, diarrhea and gastrointestinal disorders. They spit out a large amount of lactic acid, promote the peristalsis of the intestinal wall, help digestion, drain fecal residue, kill pathogenic bacteria, synthesize vitamins and amino acids in the intestine and improve the body's absorption of nutrients such as calcium, phosphorus and iron ions.

Lactobacillus bulgaricus produces a special aroma that gives yogurt and cheese a unique flavor. According to research, this characteristic flavor is caused by diacetyl and acetaldehyde (mainly acetaldehyde) produced by lactic acid bacteria during fermentation in yogurt, which is basically produced by Lactobacillus bulgaricus.

Lactobacillus bulgaricus, Lactobacillus acidophilus, and Lactobacillus lactis can also produce hydrogen peroxide (H2O2), which has antibacterial effect; Some species, such as Lactobacillus bulgaricus, can also produce a variety of antibiotics, which have antagonistic effects on Salmonella, Shigella, Staphylococcus, Aerobic Bacillus, Clostridium, Pseudomonas, etc.

Yogurt fermented by Lactobacillus bulgaricus, Lactobacillus acidophilus, and Streptococcus thermophilus has inhibitory effects on cancer cells in experimental animals.

What are probiotics? It refers to a class of intestinal physiological bacteria that are beneficial to human life and health. Such as lactic acid bacteria, bifidobacteria, streptococcus, actinomycetes, yeasts, etc. Bifidobacteria and lactic acid bacteria are two types of probiotics.

Their main function is:

1. Improve the intestinal environment Probiotics mainly promote human health by improving the balance of intestinal microecology. It can synthesize vitamins, form antibacterial substances such as acetic acid and fatty acids, etc., and can also affect the innate immune system of the intestines, such as strengthening the close connection of the intestines, increasing mucus secretion and promoting gastrointestinal peristalsis.

2.Probiotics can produce vitamins, including pantothenic acid, niacin, B1, B2, B6 and vitamin K, as well as short-chain fatty acids, antioxidants, amino acids, etc., which play an important role in bone growth and heart health.

3. Anti-tumor effect.

4. Cholesterol-lowering effect.

5. Other clinical studies have shown that the intake of probiotics can reduce the excretion rate of urinary oxalate, thereby preventing and ** intestinal excessive urinary oxalate and the urinary stones caused by it. Its effect is mainly by adjusting the intestinal flora and limiting intestinal oxalate absorption. Probiotics have many amazing benefits, but these different benefits are highly dependent on the "specificity of the strain".

In other words, a large number of long-term clinical studies have confirmed that a particular probiotic strain has a certain definite function, but it does not mean that different strains of other probiotics of the same species must also have the same or similar function.

The international definition of probiotics is that only microbial strains that are alive, have a sufficient number and are beneficial to the host can be called probiotics. Nowadays, the "three criteria" are commonly used to judge whether probiotic yogurt is effective. Activity is the key The digestive environment of the human body is very complex, and strains that can survive after passing through the environment such as stomach acid and bile can reach the large intestine to exert their effects.

1 million to be effective At present, China's lactic acid bacteria standard clearly stipulates that the number of live bacteria in yogurt should reach 1 million per milliliter. Otherwise, there is no guarantee of the amount of viable bacteria that will eventually reach the large intestine, and there is no guarantee of efficacy.

Strain determines efficacy All probiotics are divided into three levels: genus, species, and strains, and the efficacy of probiotics is based on the "strain". Taking Bifidobacterium animalis B Yichang bacteria as an example, Bifidobacterium is a genus, Bifidobacterium animalis is a species, DN-173010 is a strain, and the improvement effect of Bifidobacterium animalis DN173010 on the digestive system does not mean that all Bifidobacteria have the same effect.

Bifidobacteria have good effect and are more difficult to survive, while lactic acid bacteria are easier to process and store, and the cost is low. It's more practical. Beneficial bacteria are a collective term for all bacteria that are beneficial to the host, including bifidobacteria and lactic acid bacteria.

There are more probiotics in the 8 kinds than in the 2 kinds, and the 8 kinds are easy to make yogurt, and there is no other difference.

Ingredients for making yogurt:

First of all, it is necessary to prepare some raw materials, mainly including: pure milk (you can quantify it yourself, here we will use 500 ml as an example), plain yogurt (use 125 ml mainly for bacteria). The second is to prepare the tools for making, mainly including rice cookers and porcelain cups with lids, as well as spoons and microwave ovens.

Specific production method steps:

First: to disinfect the tools thoroughly, the main thing is to disinfect it in boiling water for ten minutes, the main thing is to use spoons and cups.

Second: Pour milk into the cup, not too full, and then put it in the microwave to heat, the temperature is generally about 40 degrees, mainly to touch the wall of the cup without hot hands.

Third: Add yogurt to the milk and stir well with a spoon.

Fourth: Put the porcelain cup into the rice cooker where there is still residual temperature to ferment. In the rice cooker Shanghai, you should cover some items for heat preservation, such as towels, etc.

There are more probiotics in 8 kinds than 2 kinds of probiotics, and 8 kinds of yogurt are easy to make successfully.

The composition of probiotics is different, and the 8 bacteria are more nutritious, so if you don't understand, you can continue to ask.