The MyNewGut project is a multidisciplinary research consortium designed to make findings in basic...
Fermentation benefits
Yogurt is a milk product obtained by fermentation of milk specific microorganisms through lactic acid fermentation. It results from the action of lactic ferments, which are two specific micro-organisms for yogurt: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During the fermentation, the milk sugar (lactose) is first converted into glucose and galactose, after what these simple sugars are converted into lactic acid. It gives some acidity which helps to coagulate the proteins (caseins), producing the specific texture of yogurt and also produces compounds that give yogurt its distinctive flavor.
Interview of Prof John Bienenstock about the Microbiome Gut...
Certain probiotics, in particular specific strains of Lactobacilli and Bifidobacteria, may also...
Interview with Prof Olivier Goulet – Gut Microbiota &...
Prof. Olivier Goulet (Hospital Necker-Enfants Malades, Paris, France) reminded us of the importance...
Interview of Prof R. Wolfe – Importance of Milk protein in...
Milk protein in yogurt are beneficial to elderly heath status especially muscle strength and mass...
Lactose digestion from yogurt due to lactase?
The lactose in yogurt is digested more efficiently than other dairy sources of lactose because the...
Yogurt benefits the immune system
Yogurt is known to assist the digestion of lactose, but it has now emerged that eating yogurt may...
Changing gut bacteria through yogurt affects brain function
UCLA researchers now have the first evidence that bacteria ingested in food can affect brain...
Yogurt and beneficial bacteria by Prof. MORELLI
Interview of Lorenzo Morelli, from the Institute of Microbiology of the Catholic University of the...