Streptococcus thermophilus is a necessary material for making yogurt, but this bacterium can only reach the upper part of the small intestine, because it can produce lactase, so it can help lactose intolerant people digest lactose.
Lactobacillus in Bulgarian yogurt belongs to Lactobacillus in classification. Because of its origin, microbial characteristics and excellent efficacy, it was named Lactobacillus delbrueckii subspecies. Bulgarian microbiologist.
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Matters needing attention in yogurt consumption
First, the stronger the yogurt, the better.
Many consumers think that the thicker the yogurt, the better, but in fact, many very thick yoghurts just add various thickeners, such as hydroxypropyl distarch phosphate, pectin, gelatin and so on. Too much thickener can satisfy the taste, but it is not good for the body.
Second, it can only be refrigerated, not heated.
Many people know that Qian Qian "bacteria" in yogurt is a good thing, but they don't know how to preserve it. Professor Nan Qingxian introduced that when yogurt was first produced, it was full of live bacteria, and only by refrigeration can live bacteria be well preserved. Some people like to drink hot yogurt, which is more luxurious.
Third, the larger the quantity, the better.
Many people like to drink yogurt, and even regard it as a drink, several bottles a day. Experts pointed out that the more yogurt you drink, the better, especially the yogurt with the status of health food, which needs to be controlled.
Baidu encyclopedia-Streptococcus thermophilus
Baidu encyclopedia-lactobacillus bulgaricus
People's Health Network-Yogurt is good but taboo? Yogurt is not as thick as possible.
People's Health Network-Yogurt has two kinds of bacteria.