Fermentation and improvement of food texture
During the fermentation of dairy products, the production of acid causes the casein in milk to coagulate, forming the gel structure of products such as yogurt and cheese. A small amount of volatile compounds (such as acetaldehyde) endow fermented milk with a unique flavor (like the fresh sour taste of yogurt). Lactobacillus bulgaricus coexists with Streptococcus thermophilus: Streptococcus thermophilus produces formic acid to promote the growth of Lactobacillus bulgaricus, while the latter provides amino acid supply, thereby enhancing fermentation efficiency and product quality.
Probiotics
Aid in digesting lactose: It can produce β -galactosidase (lactase), which helps break down lactose in dairy products and alleviate the discomfort of people with Lactose intolerance.
Regulating the intestinal environment: The lactic acid produced lowers the pH of the intestinal tract, inhibits the growth of harmful bacteria (such as Escherichia coli), and helps maintain the microecological balance. However, its colonization ability is relatively weak, and most of them are transient bacteria.
Immune regulation: Stimulating intestinal mucosal immune cells (such as macrophages and lymphocytes), enhancing local immune responses, and improving the body's resistance. Currently, related research is still ongoing in depth.
Safety: Recognized as a "Generally Recognized as Safe" (GRAS) strain, it is non-pathogenic and harmless to the human body.
Iii. Application Fields
The food industry: It is the core fermentation strain for yogurt, kefir, quark cheese and mozzarella cheese, etc., determining the texture, flavor and shelf life of the products. At the same time, low-lactose or prebiotic functional foods can be developed to meet the needs of special groups (such as those with lactose intolerance).
