Discover the Health Benefits of Yoghurt: Bifidobacterium and Lactobacillus

1. YOGHURT

2. delicious!!

3. 酸牛奶英语为YOGHURT，按其谐音：美称“养乐多”，一百多年前科学家们发现保加利亚人因长期引用酸牛奶而多长寿者，1907年科学家梅奇尼科夫著名的“关于老化、长寿及自然死亡的乐观研究”论文中，提出引用酸牛奶防止老化达到长生不老的设想，各国闻讯争相仿制酸牛奶，现已成为风行世界的最佳营养纯天然食品，食用安全可靠。它是以新鲜牛奶和蔗糖为原料，运用科学方法，发酵精制而成。

4. CONTENT • Benefit of drinking yoghurt • Bifidobacterium • Lactobacillus • Knowledge of yoghurt

5. The benefit of drinking yoghurt Prevent and cure hypertension Prevent coronary heart disease Prevent osteoporosis Prevent rectum cancer In addition,bifidobacterium in yoghurt can enhance human immunity

6. Bifidobacterium

7. Features of bifidobacterium • Bifidobacterium is rod-shaped body whose outward appearance changes greatfully . • The new separated strain generally is even or branching, assumes the furcation Y and V, as well as stick-shaped or spoon-shaped. The shape may be influenced by the nutritional conditions. • Gram positive, acid-resistant, no spore, no movement. • The optimum temperature is 36 ~ 38 ℃. • Forms the smooth micro-colony; Usually does not form the filiform body.

8. Distributed characteristics • The bifidobacterium belongs to the actinomycetaceae, widely exist in the intestinal tracts of human and many kinds of animals,and partly exist in the the human oral cavity and vagina. • At present it is believed that the bifidobacterium does not have the pathogenicity, is beneficial to the human.

9. The bifidobacterium is one important physiological bacteria colony, maintaining the human body’s microbiology condition balance. • The bifidobacterium begins existing in the intestinal tract after born, live in the human body all the life. • It plays an important role in the children’s growth, food digestion and absorption, the anganonism ,the immunity.

10. Metabolic characteristics • The bifidobacterium can catabolize many kinds of sugars such as glucoselactose and produce acid to form the acid environment in the intestinal tract. • The glucose mainly ferments the acetic acid and the L (+) lactic acid, few formic acid and the succinic acid and no CO2, no butyric acid ,no propionic acid.

11. Different bacteria have different metabolic ability ,according to this we can identify the species. • The bifidobacterium has a good ability to synthesize the nutrients human body needed, like Vitamins biological enzyme, including VB1, B6, B12, B2,nicotinic acid and folic acid

12. Biological function • Constitute the biology barrier of intestinal tract • Nutrition • Enhance immunity • Degrade the toxic materials

13. Bifido-factor

14. Function of bifidofactor • Promote proliferation of bifidobacterium • Prevent constipation • Inhibit pathogen and diarrhea • Decrease cholesterol • Protect the liver

15. Lactobacillus

16. Lactobacillus

17. Biological features • G+，bacillus，1～5μm，usually appear in pair or short-chain shaped • No spore,no capsule,no motile • Facultative anaerobic or anaerobic，ferment carbohydrate and produce acids strongly，can survive in acid condition

18. Culture feature • Grow badly in common medium,grow better if adding glucose，lactose，yeast or blood to the medium • The colony is very small at 37℃ for 48h，the diameter is only 0.5mm，usually with irregular margin or granular surface • The optimum PH is 5.5，but still can grow when PH is reduced to 3.0 ～ 4.0

19. Function of lactobacillus • Eliminate poisonous substance • Prevent invasion of pathogen • Antagonism to common pathogen • Promote grastrointestinal peristalsis • Synthesis vitamin and AA in intestine • Enhance the absorption of Ca ,P,Fe etc

20. Drinks the yogurt • Three to want • must distinguish the variety • must drink about the food latter 2 hours • must drink promptly rinses mouth • Three not to want • do not have to heat up • do not want and certain medicines with the clothing • do not have to give the baby the oral administration

21. Who need drink yoghurt? • Patients of arteriosclerosis and hypertention • Patients of tumor • Old and weak patients • Persons using antibiotics • Osteoporosis patients

22. The technical process fresh milk sweetens -> the antiseptic -> temperature decrease -> vaccination -> bottling -> seal -> constant temperature to ferment -> cooling -> to examine the type -> end product

23. Thank you

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