LGG Probiotics, LABS Probiotics, B-longum (Longgen B Bacteria), e+ Bacteria, AB Probiotics, AB100 Probiotics Yogurt... Facing so many familiar and unfamiliar terms, you may get dizzy with different strains How is the probiotic yoghurt different in the end? What are the benefits? Which product has a higher nutritional value? Which product should I choose? 1 Probiotics become fashionable
It's not hard to notice a bit of attention that the "probiotics" on the dairy market are very hot right now. There are many kinds of probiotic yoghurt on the refrigerated shelves of supermarkets, and advertisements often appear to send you “10 million probioticsâ€, “××100 million probioticsâ€... In several supermarkets visited by reporters, whether they are large-scale supermarkets or Small supermarkets can see the major yogurt brands such as Yili, Mengniu, Guangming, Sanlu and Weiquan in the front of the yoghurt refrigerated cabinet. They have made conspicuous or inconspicuous positions on the outer packaging, and have used the words “probioticsâ€. The reporter noticed that only one brand of yoghurt was printed on the outer packaging: “LGG is a world-patented strain,†“promoting the growth of beneficial bacteria in the body,†“balancing and improving gastrointestinal function,†and “enhancing human autoimmune. "Promoting" and "expelling toxins" and other promotional messages show that manufacturers attach importance to "probiotics."
The vast majority of lactic acid bacteria found so far are beneficial to human health, such as Lactobacillus bulgaricus and Streptococcus thermophilus, which are used in the fermentation of dairy products. However, not all lactic acid bacteria are beneficial to human health, and some lactic acid bacteria are harmful to humans. Such as Listeria. Probiotics are live microorganisms that, when taken in sufficient quantities, can have a beneficial health effect on the human body. The probiotics mentioned in the fermented milk products currently on the market generally include: Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium animalis, Cheese milk oysters
2 Traditional Yogurt VS Probiotic Yogurt
Two types of yoghurt products commonly found in the market today are traditional yoghurt fermented by adding two kinds of fungi (fresh Streptococcus thermophilus and Lactobacillus bulgaricus) to fresh milk; the other is based on the former. In addition, two other lactic acid bacteria (Lactobacillus acidophilus and Bifidobacterium) probiotic yoghurt were added, which often have the word "probiotics" on the label.
Traditional yoghurt does not contain active lactic acid bacteria, but the lactic acid bacteria of non-active yoghurt is also of nutritional value, because in the fermentation process of lactic acid bacteria, lactose is consumed, and a series of metabolites such as vitamins, enzymes and the like are produced. The human body is beneficial. The probiotic yoghurt must contain active lactic acid bacteria. In addition to a series of beneficial human metabolites produced during the fermentation of lactic acid bacteria, the yoghurt contains active lactic acid bacteria, which is also conducive to the regulation of human intestinal microecological balance.
In general, lactic acid bacteria can be either active or inactive when referring to lactic acid bacteria fermented yoghurt; and the biggest feature of probiotic yoghurt is a 'live' word. The probiotic yoghurt must be kept in the cold chain during production, production, sales, etc., and must maintain a certain number of viable cells within its shelf life before it can be regarded as quality assurance in order to better promote human health. At present, there is no standard for probiotic yogurt in our country, nor is there any explicit regulation on the shelf life and storage conditions of probiotic products. Therefore, consumers must pay attention to the production date when purchasing probiotic yogurt.