| Combination
of bacterias below (and possibly others that are not
listed in this page) are in a yogurt and yogurt-like
products (such as Kefir) to provide its unique acidity,
texture and flavor, as well as some health benefits. |
|
|
| Commonly
used bacterias includes: |
| Lactobacillus
acidophilus (L. Acidophilus) |
It occurs naturally
in human body, and is usually considered to have
probiotic characteristics. It ferments sugar (e.g.
lactose) into lactic acid.
|
| Bifidobacterium
bifidum (B. Bifidum) |
It
occurs naturally in human body, and is one of the
beneficial bacterias. |
| Lactobacillus
bulgaricus (L. Bulgaricus) |
It is considered a subspecies of Lactobacillus delbrueckii
since 1984, and therefore it is sometimes written
as "L. delbrueckii subsp. bulgaricus". It
was discovered by the Bulgarian doctor, and was named
after Bulgaria. |
| Streptococcus
thermophilus (S. Thermophilus) |
It
is one of commonly used bacteria for yogurt production. |
|
|
| Other
bacterias that may be in the yogurt/yogurt-like production
are: Lactobacillus lactis, Lactobacillus rhamnosus,
Streptococcus diacetylactis, Lactobacillus plantarum,
Lactobacillus casei, Saccharomyces florentinus, Leuconostoc
cremoris, Bifidobacterium longum, Bifidobacterium
breve |
|
|
|
|
|
Information
sources: LifeWay
Foods, University
of Guelph, Wikipedia |
