Probiotics in yogurt is how is it? Their own home-made yogurt when it is not also selected probiotic strains? Probiotic bacteria is not better?
Indeed, the now numerous bacteria in yogurt, consumers often see dazzling. Because probiotics, some products tend to imply publicity to promote digestion, improve immunity, constipation, beauty, and so the potential effect. These probiotic bacteria and the general What is the difference? This first talk about what to do yogurt bacteria need, probiotics and they have to do.
In general, it can break down lactose lactic acid producing bacteria known as Lactobacillus. Lactic acid bacteria, including many categories, according to categories such as points, Lactobacillus, Streptococcus, pearl string genus Bifidobacterium and the genus Pediococcus and other several, each of which is divided into the following case of a good number of species, each A bacterium own name. Non-professionals will be very faint sounds, but that's okay, they do not have to remember, we only need to remember a few important bacteria on the line.
Do yogurt, there are two strains it is essential. This is the "Streptococcus thermophilus" (English codenamed S) and "Lactobacillus bulgaricus" (English codenamed L). Streptococcus thermophilus is a genus Streptococcus, Lactobacillus bulgaricus and Lactobacillus is a genus. Both the presence of lactic acid bacteria "symbiotic effect", they help each other, to promote acid production rate, yogurt can make normal clotting, but also produce a better flavor. Mixed culture with both bacteria ferment prepared, then added to milk them, incubated at a temperature of 40-42 degrees in a few hours, you can make the milk liquid solidified yogurt.
It can be said that almost all of which has both commercial yogurt bacteria. These two types of lactic acid bacteria on the human body is also good, but the effect is relatively weak, and they themselves can not planting in the large intestine, but "transient" health bacteria, that is, only at the time of these bacteria play a role through the gastrointestinal tract point , but can not play, "adjust the intestinal flora" role. Moreover, they are too common, yogurt have any, so they are less "worth" a big fuss.
If dairy products added to these two bacteria species other than health, that is, some of the stronger role "probiotics", the business will make a big fuss. The so-called probiotics, are balanced against the host play a useful role in the host by improving the intestinal microbial flora living in general. Dairy products are often added probiotic Lactobacillus acidophilus is mainly (code A) and Bifidobacterium (codenamed B, including varieties) and some cheese Lactobacillus strains, as well as some other strains such as LGG Wait. These bacteria after a long screening, through scientific research, proven health effects are relatively strong, and possibly in vivo colonization. Just add these species, manufacturers must find ways to let you know that they may have to highlight the benefits, such as improving digestion and absorption, such as reducing the risk of intestinal infections, such as the regulation of intestinal flora, such as immune regulation, etc. .
So why all the yogurt will be added S and L both species, but not all, use A and B to these probiotic yogurt fermentation do it? This is because these alone probiotic fermented dairy taste is not ideal, the flavor is relatively poor, or they survive harsh conditions, it is difficult to ensure the success of manufacturing ordinary yogurt fermentation method. For example, Bifidobacterium (B) are anaerobic, they are very fragile, as long as the saw oxygen will die, and the general fermentation process is difficult to completely avoid oxygen. Therefore, in order to guarantee made out of yogurt flavor and texture is satisfactory, usually various probiotics with S and L both "normal" bacteria mix and match. The most common probiotic yogurt, then add A and B strains of bacteria and some strains in addition to S L.
Well, is not only probiotic yogurt drink was worth it? In fact, not necessarily, when you look at yogurt exactly what they want. Traditional yogurt does not contain lactic acid bacteria, but its nutritional value can not be overlooked. This is because, in the lactic acid fermentation process, the nutritional content of milk has not been reduced, and this process breaks down lactose, vitamin content increased, increased calcium utilization efficiency, but also help break down lactose and produces the enzymes and other proteins. So, even if no special probiotics, yogurt is beneficial.
Probiotic yogurt in addition to having a series of beneficial to human substances produced during fermentation of lactic acid bacteria, but also contains lactic acid bacteria, which helps to balance the human intestinal microflora balance. In theory, it will add some more benefits than regular yogurt. However, probiotic bacteria have not eaten one or two of use. We must reach a sufficient number of viable cells in order to play a sufficient role in health care. From the study of probiotics, the power of 8 to 10 or 10 to the power of 10 or more, in order to have enough health care activity.
However, our legislation has yet to make a mandatory requirement for the content of yogurt products in any one of the viable probiotics. That is, we can not know their purchase probiotic yogurt probiotics in the end what percentage, what percentage of them still alive, whether it can achieve the benefits of advertising as propaganda. So, at least for now there is no way that the health class yogurt containing bacteria, the more the higher the health value of yogurt. I can only say that comparison, it may be slightly more benefits than other products, but how much benefit, not yet evaluated.
Finally talk, "lactic acid bacteria beverage," What is the difference and probiotic yogurt. Yogurt is milk and strain the broth along with sugar is completely without water, protein content is usually between 2.3-2.8%. Its main function is to provide protein, calcium and vitamins, easily digested and absorbed than milk, lactose intolerance does not cause bloating caused by gas production problems, but it does not directly effect the function, usually does not guarantee the number of probiotic the number of viable bacteria.
Milk beverage market, only "active lactic acid bacteria beverage" containing live lactic acid bacteria. Other milk drinks, and some is not fermented, but milk + sugar + water + + flavor + acid thickener to do, but also some milk + after the lactic acid fermentation, the lactic acid bacteria kill and then + water + sugar + flavor + thickener made, can not provide live lactic acid bacteria.
Lactic acid bacteria beverages and yogurt is not the same, it contains a lot of live probiotic milk drinks. In other words, where the main ingredient is water, sugar, acid, flavor and probiotic culture medium, the proportion of milk is relatively low. Its advantage is that is to ensure that contains a lot of live probiotics, can play a role in health care this particular drawback is the large sugar, protein, vitamins and calcium mineral content is much lower than the yogurt. It can be said, only make up "probiotics", do not fill other nutrients.
Whether yogurt or lactic acid bacteria drinks, they all need to be placed in cold storage, and the longer the storage time, the lower the number of viable cells. If allowed to stand at room temperature, the speed of decline in the number of viable cells will be much faster than cold, so if you must eat to live bacteria, that sell products outside the freezer is not worth buying.
Finally talk about the family made yogurt bacteria, the reason is the same. No Lactobacillus bulgaricus and Streptococcus thermophilus these two bacteria, it is difficult to make yogurt, flavored or difficult to accept. There are two strains it is enough to make yogurt. If you want to add other health bacteria, they must be in proportion to the instructions on the recommendations, and a mixture of the two strains can.
If you do not buy a species it does not matter, as long as the market find themselves more like yogurt with probiotics, scoop a spoonful used when bacteria mixed in milk, the bacteria can do. To ensure the success of the production, do a reasonable proportion of finished products yogurt bacteria is added to 1 part sour milk were 10-20 parts. Made of yogurt, bacteria can only do it once. Passaged more times, and will become increasingly slow solidification yogurt flavor will deteriorate further due to bacteria contamination may affect safety.
The benefits of making their own yogurt is that you can eat the most fresh yogurt, to ensure long-term cold storage because no viable count decreased. However, where the percentage of how much bacteria is bacterium care, or can not know. So do not be too obsessed with how many types of health bacteria, but not all species do with health yogurt.
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