Yogurt fermentation bacteria, whole bacteria yoghurt, and manufacturing method of whole bacteria yogurt enabling bacteria to grow in a balanced manner, complement one another, and prevent individual colonies from being dissolved and destroyed by digestive fluids when passing through the digestive tract
The present invention discloses yogurt fermentation bacteria, a whole bacteria yogurt and a manufacturing method of whole bacteria yogurt. The yoghurt fermentation bacteria comprise, by weight percentage, 5% of Lactobacillus casei, 5% of Lactobacillus plantarum, 5% of Lactobacillus bulgaricus, 5% of Lactobacillus paracasei, 5% of Lactobacillus rhamnosus, 5% of Lactobacillus helveticus, 5% of Lactobacillus acidophilus, 5% of Bifidobacterium, 10% of Bifidobacterium longum, 10% of Bifidobacterium lactis, 10% of Bifidobacterium breve, 15% of Bifidobacterium infantis, 15% of Streptococcus thermophilus. The yoghurt fermentation bacteria use the superior biological features and physiological functions of each strain and participate in all stages of the intestinal barrier system of the human body, so that the bacteria can grow in a balanced manner, complement one another, prevent individual colonies from being dissolved and destroyed by digestive fluids when passing through the digestive tract, thereby ensuring the number of colonies required for fulfilling the probiotic function and its effect.一種優格發酵菌、全菌優格以及全菌優格之製造方法,該優格發酵菌其包含:按重量百分比為乾酪乳桿菌5%、植物乳酸桿菌5%、保加利亞乳桿菌5%、副乾酪乳桿菌5%、雷曼氏乳酸桿菌5%、瑞士乳桿菌5%、嗜酸乳桿菌5%、比非德式菌5%、龍根菌10%、雷特氏B菌10%、短雙歧桿菌10%、嬰兒雙歧桿菌15%、嗜熱鏈球菌15%。該優格發酵菌運用每株菌種優越的生物特徵與生理功能,參與人體各階段的腸道屏障系統,使各菌群間能夠平衡成長、相輔相成,避免單獨菌落經過消化道被消化液溶解破壞,能保證益生功能的菌落數量,達成其功效。
