Yogurt contains beneficial bacteria, including Lactobacillus bulgaricus and Streptococcus thermophilus, which break down lactose and promote digestive health. The addition of other bacteria, such as Lactobacillus acidophilus and bifidobacteria, can further enhance health benefits. Yogurt has been consumed since at least 500 B.C. and its origins are unclear.
It may come as a surprise to some that certain types of bacteria, such as those found in yogurt, are actually beneficial rather than harmful. The different types of bacteria in yogurt commonly include Lactobacillus bulgaricus, Streptococcus thermophilus, and in some cases Lactobacillus acidophilus, Lactobacillus casei, and bifidobacteria. Yogurt has been eaten for so long that no one is really sure how the idea of introducing bacteria into milk to produce this rich and spicy food came about. What is certain, however, is that the bacteria in yogurt perform some important functions, from creating yogurt’s unique flavor and texture to promoting a number of health benefits for its consumers.
Evidence suggests that yogurt has been consumed since at least 500 B.C. C., and it is believed that two types of bacteria have been involved in yogurt production since ancient times. These bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus. When added to milk, these bacteria begin to feed on lactose, a sugar found in milk products, and subsequently produce lactic acid. It is not known how these bacteria initially got into the milk, although some suspect that the process may have occurred accidentally. In any case, the lactic acid produced by the bacteria proved to be very useful to ancient people, allowing dairy products to stay fresh longer than usual.
Since the early 2000s, many yogurt manufacturers in the US and Europe have mounted advertising campaigns drawing public attention to bacteria in yogurt. The bacteria referenced in such campaigns often complement the two types of bacteria that have always been found in yogurt. These supplemental bacteria may include Lactobacillus acidophilus, Lactobacillus casei, and bifidobacteria. Collectively, these bacteria are often referred to as probiotics, a term that alludes to the range of health benefits they are believed to promote.
In fact, in addition to creating a thick texture and pleasantly spicy flavor, many medical experts believe that the bacteria in yogurt benefit health in a number of ways. First, by breaking down lactose, these bacteria play a role that lactose-intolerant individuals struggle with. As a result, the lactose intolerant often tolerates yogurt better than other dairy products, and therefore it can be an important source of calcium and protein. The bacteria in yogurt is also believed to promote a healthy bacterial balance in the intestines, in turn improving digestive health. Finally, the bacteria can help prevent yeast infections in women.
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