Yogurt is one of the most widely consumed fermented dairy products, enjoyed at breakfast, as a snack, or part of a meal. Rich in probiotics, regular consumption can support gut health and overall well-being.
It is acidified and fermented by viable lactic acid bacteria. Key species, such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, play a critical role in yogurt fermentation, contributing to its sensory properties, shelf stability, and physiological benefits¹.
The probiotic potential of yogurt highlights its value as a functional food, assisting gut health, reducing systemic inflammation, and supporting gastrointestinal conditions including lactose intolerance, diarrhea, constipation, colon cancer, inflammatory bowel disease, Helicobacter pylori infection, and allergies².
Lactic acid bacteria in probiotic yogurt can strengthen immune responses by stimulating antibody production and enhancing immune cell activity. Their bioactive compounds, including bacteriocins and short-chain fatty acids, help suppress inflammation and restore microbial diversity, contributing to the management of inflammatory and autoimmune conditions³.
This beneficial yogurt can be produced by following specific probiotic requirements (based on laboratory analysis) in the Asia region:
