Microbes of yogurt fermentation

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4500,,,。 Yoghurt not only has all the nutrients of milk, but also the lactic acid and calcium combined to produce calcium lactic acid, easier to be digested and absorbed by the human bodyAt present, there are a wide variety of sour milk products on the market, according to the processing process is divided into solid yogurt and stir-type yogurt, according to raw materials and additives are divided into pure yogurt, flavored yogurt, fruit yogurt and so onspan style"color: #000000;span style"color: #000000;#000000According to the different types of yogurt can be divided into two categories, one is ordinary yogurt, containing only two kinds of statutory lactic acid bacteria (Bulgaria Lactobacillus and heat-loving streptococcus); ":text-align: center;"img src""alt""yogurt fermentation microbes" title""yogurt fermentation microbes" s. -span style"color: #000000;"1."style"-style"-span-style"#000000;"-"-"-"bulgaria's lactobacillus and thermofichiscoccus"#000000Generally mixed in industrial production, Bulgarian Lactobacillus acid, heat-obsessed streptococcus adheres to, and eventually forms the unique taste and viscosity of yogurtIn the early stages of yogurt production, heat-obsessed streptococcus began to grow and develop, and as oxygen consumption inhibited the production and development of Lactobacillus Bulgarian, raw milk produces creamy or cream-like aromatic ingredientsBulgarian Lactobacillus began to develop a little later, prompting the production of amino acids by heat-obsessed streptococcus, which produces flavor ingredients with special flavors of sour milkLate fermentation due to the production of Bulgarian Lactobacillus and acid production speed increased, heat-obsessed streptococcus stopped growing, and eventually formed the texture and flavor of yogurtAfter fermentation is completed, yogurt should be stored at low temperature, thereby reducing the vitality of lactic acid bacteria and maintaining the taste and flavor of yogurtspan style":#000000;"2Probiotics"span style" color: #000000;span style":#000000;"1) Double-style"span style""color: #000000; and bifidobacteria are the main probiotics in the colorDuring dairy fermentation, biphisle can produce lactose assase, helping people digest lactoseFor lactose deficiency, drinking dairy products fermented by double-bacteria can not only obtain rich nutrients in milk, but also to avoid gastrointestinal painIn addition, bipheccus can adjust the balance of the intestinal flora, which can survive and ferment in the body's colon, so that the colon is full of free lactic acid, these lactic acid can block the corruption process caused by the corrupt bacteria anorexia, thereby playing a role in preventing constipation, defecation and gastrointestinal disordersIn addition, Bifidobacteria can produce lactic acid and acetic acid after fermentation in the human intestine, which can improve the utilization rate of calcium, phosphorus and iron, and promote the absorption of iron and vitamin Dspan style"color: #000000; .2) Plant Lactobacillus"span style" color: #000000Chinese;Plant Lactobacillus is mainly used in traditional food fermentation, is a very healthy microbial organic food raw materialsAt the same time, it helps digestion, it has a good effect on the relief of intestinal dysfunction, enteritisPlant milk rod has the role of destroying pathogens, preserving nutrients, vitamins, antioxidants and so onIn addition, it can also make the body needs lysinespan style"color: #000000; .3) Cheese lactobacillus"span style" color: #000000; and ."the ewhothane has inhibited the growth of Helicobacter pylori in the body, effectively reducing the gastrointestinal tract of pathogenic bacterial diseasesLower cholesterol levels, enhance immune response, control diarrhea, relieve lactose intolerance, inhibit intestinal pathogenic bacteria and other excellent probiotic functionBecause of the wide pH range of cheese lactic bacteria, it can reach the stomach more smoothly and play probiotic effectspan style"color: #000000;"4) Lactobacillus acid- "span style"color: #000000; Lactobacillus acidophilia enhances the vitality of macrophages and lymphocytes, thereby enhancing the body's immunity, helping digestion, maintaining the balance of intestinal acid and alkali, inhibiting the growth of pathogens, and maintaining the normal bacterial ecology of the intestinespan style"color: #000000;#000000 .