Microbiology of yogurt and bio-yogurts containing probiotics and prebiotics

Humans have consumed fermented milk products since the domestication of milk-producing animals millennia ago. The beneficial effects of yogurt on health were first touted at the beginning of the 20th century. However, only in recent years have scientists really begun to appreciate the intricate mechanisms involved, as our understanding of the influence of the gut microbiota on human health has deepened. Generated via fermentation with the starter cultures Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, yogurt is a highly nutritious food in its native form. Yet, the physical nature of this food lends itself to further enhancement through the addition of prebiotics and probiotics resulting in the generation of specific health-targeted foods. Potential health benefits of several probiotics, prebiotics, and mixes of both (synbiotics) have been established. Using yogurt as a delivery vehicle for these offers a viable strategy to improve consumer health.