Acidophilus yogurt

Vedamuthu, E. R. 1974. Cultures for buttermilk, sour cream and yogurt with special comments on acidophilus yogurt. Cultured Dairy Prod. J. 9, 16-21. 

To reduce the risk of superinfection, take yogurt, buttermilk, or acidophilus capsules. 

Although study results are conflicting, the daily consumption of active Lactobacillus acidophilus may reduce recurrence. One study found that the daily ingestion of 8 ounces of yogurt produced a threefold reduction in the incidence of infection,8 while other studies found no difference in infection rates in women who ingested yogurt.9,10... 

Milk can be converted easily by lactic acid starter cultures into various cultured and culture-containing milk products. Within the last ten years, consumption of these products (e.g., yogurt, sour cream, and acidophilus milk) has increased appreciably in the United States. (Rasic and Kurmann 1978 Shahani and Chandan 1979 Helferich and... 

When mixed cultures are frozen, there may be changes in the proportion of each organism that will remain viable under different conditions. Jabrait (1969) froze a mixed culture composed of S. lactis andL. acidophilus used to manufacture bioghurt (a German yogurt-like food). When the culture was stored at 0°C, 53% of the viable cells were S. lactis and the remainder were L. acidophilus. At —30°C, 57% were S. lactis, but at -35° and -40°C the proportions of the two organisms were approximately equal. The total viable population at 0°, -20°, and -35°C were 1010, 1010, and 109 per milliliter, respectively. 

Some bacteria, such as the lactobacillus acidophilus found in yogurt, also carry out lactic acid fermentation. It is the presence of lactic acid in yogurt that gives it its sour taste. 

Savaiano, D. A., AbouElAnour, A., Smith, D. E., and Levitt, M. D. (1984). Lactose malabsorption from yogurt, pasteurized yogurt, sweet acidophilus milk, and cultured milk in lactase-deficient individuals. Am. J. Clin. Nutr. 40(6), 1219-1223. 

Hilton E, Isenberg HD, Alperstein P, et al. Ingestion of yogurt containing Lactobacillus acidophilus as prophylaxis for candidal vaginitis. Ann Intern Med 1992 116 353-357. 

Certain lactic acid producing bacteria have the ability to grow on dairy milk to produce various types of fermented dairy products, including acidophilus milk (sour milk), cultured buttermilk, yogurt, cheese, and other cultured milk products. The microbial action not only increases the shelf-life and nutritional value of these products, but also makes them mote pleasant to eat or drink. 

Caution is indicated in pregnancy. If it is used for serious bacterial infection to the extent that intestinal bacteria are killed off, the gut should be repopulated as soon as possible. Yogurt and acidophilus are recommended for this purpose. 

Urbanska, A.M., Bhathena, J., and Prakash, S. 2007. Live encapsulated Lactobacillus acidophilus cells in yogurt for therapeutic oral delivery Preparation and in vitro analysis of alginate-chitosan microcapsules. Can. J. Physiol. Pharmacol. 85 884—893. 

Kailasapathy, K. Harmstorf, I. Phillips, M., Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp lactis in stirred fruit yogurts. LWT-Food Science and Technology (2008) 41, 1317-1322. 

Seleno-proteins Strep, thermophilus. Beneficial health effects (antioxidant activity. Lb. delbrueckii redox signaling, thyroid hormone, subsp. bulgaricus, metabolism) when added to yogurt Lb. acidophilus. Lb. paracasei. Bifidobacterium lactis [117,118]... 

Probiotic dairy products Same as for yogurt or buttermilk with the addition of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus... 

Industrial Fermentation. The primary and largest industry revolves around food products. Milk from cows, sheep, goats, and horses have traditionally been used for the production of fermented dairy products. These products include cheese, sour cream, kefir, and yogurt. More recently so-called probiotics appeared and have been marketed as health-food drinks. Dairy products are produced via fermentation using lactic bacteria such as Lactobacillus acidophilus and Bifidobacterium. Fungi are also involved in making some cheeses. Fermentation produces lactic acid and other flavors and aroma compounds that make dairy products taste good. 

Various types of fermented milks, including yogurt, acidophilus milk, and cheese, generally contain less lactose than unfermented milk. The reduction upon fermentation has been reported to be from 20-50 percent. However, it should be noted that commercial yogurt contains more lactose than does milk because milk is fortified with dry milk solids before fer-... 

A report from Sweden (Rasic and Kurmann, 1978) indicated that nine out of 11 lactose-intolerant individuals tolerated yogurt. Nichols (1978) administered acidophilus milk (5 ml/kg/d) to six lactase-deficient subjects. On the basis of hydrogen breath test results, it was concluded that Lactobacillus acidophilus did not promote additional lactose hydrolysis. However, the dose of microorganisms (2-4 x 10 /ml) used in this study is much lower than typical counts in fermented milk products. From the same laboratory (Gilliland and Kim, 1981), it was later reported that administration of acidophilus milk containing more natural numbers resulted in decreased breath hydrogen production by lactose-intolerant individuals. 

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