Probiotic bacteria in yogurt
Pro Research Analysisby 
Searched over 200M research papers
Types of Probiotic Bacteria in Yogurt
Yogurt commonly contains probiotic bacteria such as Lactobacillus and Bifidobacterium species, which are known for their health benefits. Traditional and commercial yogurts often use strains like Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus as starter cultures or added probiotics2356+2 MORE. Other strains, such as Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, and Pediococcus acidilacticii, have also been identified in traditional yogurts and show good probiotic potential due to their ability to tolerate acidic pH and bile salts346.
Health Benefits and Functional Properties of Probiotic Yogurt
Probiotic bacteria in yogurt can help balance intestinal microbiota, support immune function, lower cholesterol, and inhibit pathogens2345+1 MORE. Some strains also produce beneficial substances like exopolysaccharides and antimicrobials, and can exhibit immunomodulatory effects49. Probiotic yogurts may relieve symptoms of lactose intolerance, improve gut health, and provide other functional benefits28.
Enhancing Probiotic Survival in Yogurt
The survival of probiotic bacteria in yogurt is crucial for delivering health benefits. Techniques such as microencapsulation with sodium alginate or carrageenan, and the use of bigels (oleocolloid matrices), have been shown to significantly improve the viability and stability of probiotics during yogurt storage and simulated gastrointestinal conditions18. Encapsulated probiotics maintain higher cell counts over time compared to free (unencapsulated) cells, which show poor survival rates18. The addition of prebiotics like inulin can further boost the growth and stability of probiotic strains in synbiotic yogurts.
Physicochemical and Sensory Effects of Probiotics in Yogurt
Adding probiotics to yogurt can affect its texture, acidity, viscosity, and sensory properties. For example, encapsulation and storage can increase syneresis and acidity while decreasing viscosity and pH. The use of certain probiotic strains can enhance the viscosity and water-holding capacity of yogurt, especially when combined with prebiotics like inulin. Fruit additions may support probiotic viability but can also increase syneresis and decrease viscosity. Sensory evaluations generally show that yogurts with added probiotics are well accepted by consumers, especially when strains like L. plantarum and L. gasseri are used59.
Safety and Quality Considerations
Probiotic bacteria used in yogurt are generally recognized as safe (GRAS), but their safety must be carefully considered, especially for vulnerable populations. Studies have also highlighted the presence of antibiotic resistance genes (ARGs) in probiotic yogurts, which may pose potential safety concerns and emphasize the need for strict hygiene during production. Probiotic yogurts tend to have a higher abundance and diversity of bacteria, including some with ARGs, compared to pasteurized yogurts.
Conclusion
Probiotic bacteria in yogurt, including various Lactobacillus, Bifidobacterium, and Streptococcus species, offer multiple health benefits and can be enhanced through encapsulation and the addition of prebiotics. These strategies improve probiotic survival during storage and digestion, while also influencing yogurt’s texture and sensory qualities. However, maintaining safety and quality, particularly regarding antibiotic resistance, is essential for consumer health.
Sources and full results
Most relevant research papers on this topic