What Bacterias Are in Yogurt?

Yogurt contains many types of bacteria but primarily lactobacillus bulgaricus and streptococcus thermophilus. These two varieties of bacteria are responsible for turning milk into yogurt. They also provide health benefits for individuals who consume the dairy product. Does this Spark an idea?

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Yogurt Production
- Acid-forming lactobacillus bulgaricus and streptococcus thermophilus cause milk to thicken into yogurt. This occurs because the bacteria coagulate and ferment milk sugar into lactic acid and curdle the protein into yogurt. Negative types of bacteria in the milk are purified from the yogurt during the fermenting process.
Pro-biotic
- Lactobacillus bulgarus is the primary pro-biotic (or health-benefiting) type of bacteria in yogurt. According to Dr. Miguel Freitas, Dannon Co.'s medical marketing manager, pro-biotic bacteria benefit the human body by adjusting the natural balance of organisms in the intestines and helping the digestive and immune systems.
Other Benefits
- Other bacteria present within yogurt include lactobacillus acidophilus, streptococcus faecium and lactobacillus casei. Researchers from the John Mayer U.S. Department of Agriculture Human Nutrition Research Center at Tufts University conducted a study on the health benefits of pro-biotic bacteria. They concluded that certain gastrointestinal conditions such as lactose intolerance, diarrhea and colon cancer may be alleviated by pro-biotic bacteria.

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