nabial: Yogurt

Evidence: 100 • authority: 72

Yogurt (UK: ; US: ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria ferment the sugars in the milk and produce lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Yogurt is most commonly made from cow's milk, but milk from water buffalo, goats, ewes, mares, camels, and yaks can also be used. The main bacteria used to produce yogurt are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (…

Evidence: 58 • authority: 92

Recent and Promising Strategies for Robust, Sustainable, and Cost-Friendly Production of Yogurt With Superior Quality.. Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high-protein diets with as few additives as possible. New lactose-free variants and sugar-reduced yogurts appeal to large consumer segments that either have poor lactose tolerance or focus on a healthy lifestyle. Despite developments in yogurt manufacturing technolo…

Evidence: 48 • authority: 88

Effects of Quality Characteristics and Antioxidant Activity on Yogurt Added With Cold Brew Liquid Coffee Containing Lactobacillus delbrueckii subsp. bulgaricus. The purpose of this study is to compare the quality characteristics and antioxidant activities of the tagatose yogurt with different contents (6, 8, 10%) of cold brew liquid coffee. Tagatose is a low-calorie food ingredient with putative health-promoting benefits. The tagatose yogurt was fermented with Lactobacillus delbrueckii subsp. bulgaricus at 37±1oC for 20 h. The changes in acid production (pH and titratable acidity), viscosity, and lactic acid bacteria were determined every 5 h during fermentation. Color value was determined…

Evidence: 41 • authority: 80

Lactobacillus lactis, Lactobacillus leichmannii and Lactobacillus bulgaricus, Subjective Synonyms of Lactobacillus delbrueckii, and Description of Lactobacillus delbrueckii subsp. lactis comb. nov. and Lactobacillus delbrueckii subsp. bulgaricus comb. nov.

Evidence: 41 • authority: 80

Microencapsulação de Streptococcus thermophilus e Lactobacillus delbrueckii subsp. bulgaricus utilizando gordura do leite modificada como estratégia para minimizar a pós-acidificação no iogurte

Evidence: 41 • authority: 80

Yogurt. Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Evidence: 41 • authority: 80

Yogurt. Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Evidence: 41 • authority: 92

Yogurt and human health across history, culture, and science: Lessons for modern aging populations.. Yogurt is an ancient fermented milk product obtained through the action of specific lactic acid bacteria. It gained widespread modern popularity in the early 1900s when it was proposed as the secret to extending lifespan. In the 1950s, however, dairy fats became highly controversial due to its high saturated fat content, which formed the basis of the "diet-heart hypothesis." In recent decades, there has been a global resurgence of scientific and public interest in yogurt due to growing awareness of its distinct health benefits which are largely ascribed to its provision of probiotics and bio…

Evidence: 41 • authority: 72

Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction. The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); Oenococcus oeni, and various species o…

Evidence: 41 • authority: 72

Probiotics are live microorganisms that are intended to support or improve the health and wellbeing of a host organism. They are commonly used in both humans and animals. Although the term refers to the microorganisms themselves, probiotics can be consumed through a range of products including yogurt, cheese, certain fermented foods (such as nattō), as well as capsules containing a single strain or a defined mixture of strains. Probiotics are regarded as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA), which supports their safety when used as intended, although this designation does not establish their effectiveness or specific health benefits. Many claime…

Evidence: 35 • authority: 92

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.. Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence, and functional relevance within TFDPs remain incompletely understood. This review critically synthesizes current evidence on the diversity, ecological roles, and traits associated with probiotic pote…