Lactobacillus

Lactobacillus bulgaricus is a Gram-positive bacterium, micro-anaerobic, and the growth temperature of Zui is 40-43 ° C. It can ferment glucose, fructose and lactose, but can not use sucrose. Tolerance to heat is poor, and individual strains can tolerate for 20 min at 75 °C. The protein decomposition ability is weak. Antibiotics are not as sensitive as Streptococcus thermophilus. Both ends of the cell are obtuse, have a thin rod shape, and are single or chained, which will be deformed by frequent passage. The medium and culture temperature have a great influence on the cell morphology. When cultured in milk at 20 ° C, the cells can become long fibrillas; when cultured at 50 ° C., the cells stop growing, and if the culture is continued at this temperature, the cell properties become irregular. In cold yoghurt, abnormal bacilli may be present due to temperature and high acidity, possibly due to oxygen barrier or nitrogen source unsuitability. When cultured on agar plates, the cells were irregular in shape. It belongs to the same type of lactic acid fermenting bacteria and produces D(-)-lactic acid. The growth of Streptococcus thermophilus and Lactobacillus bulgaricus is better than that of the individual culture. This is because Lactobacillus bulgaricus breaks down casein, and the free amino acids provide nutrients for the growth of Streptococcus thermophilus, while formic acid produced by Streptococcus thermophilus promotes growth. When the milk is sterilized, if it is heated at 90 ° C for 5 min or 85 ° C for 20-30 min, the amount of formic acid in the milk is relatively high, and satisfactory results can be obtained by culturing with such milk. The aroma acetaldehyde can be produced during the fermentation process.
Yogurt (sour cheese, also written as Yoghurt) is the word Thrace. Yog means "condensed" and Urt means "milk." According to historical records, the Thracians lived on this land around 3500 BC, and established the Thrace country in the 5th century BC. It is said that the yoghurt is produced by the Thracian man with a sheepskin pocket and milk on the waist, and the body temperature causes the bacteria in the milk to multiply and ferment.

But it must be said that only the Bulgarian ancestors invented the yoghurt. "Only this one, there is no other store", I am afraid it is not entirely correct. Because according to historical records, the Mongolian people in China had mastered the milk-making technology before the Han Dynasty. When Princess Tang Zhengcheng entered Tibet in 641, there was also a record of “yoghurt”. When I arrived in Xinjiang in 1958, I saw them in the Kazakh herdsmen’s house. They used the sheepskin pockets to hold sour milk. In our pastoral areas, sour milk, sour goat milk, and sour milk are common beverages in life. Herders drink less sour milk, but they are inseparable from sour horse milk; sour horse milk is still a must for the herdsmen to entertain VIPs. Dry cheese is the daily “dry food” carried by herders when they graze. Therefore, the legend that yoghurt and dried cheese are one of the granaries of Genghis Khan Mongolia*, it is a matter of course, no doubt. But why is Bulgarian yoghurt famous all over the world?

Bulgaria is a Balkan country, located on the coast of the Black Sea in southeastern Europe. One-third of the country is forest land, one-fifth is pasture, the mountains and rivers are beautiful, the climate is pleasant, and the residents have long life. This caught the attention of scientists. At the beginning of the 20th century, the famous Russian immunologist Iria Mechnikov (Nobel Prize in 1908) found that the number of Bulgarian centenarians ranked first in the country when studying the population data of 36 countries. After further studying the lives of Bulgarians and other factors, Machinikov believes that the reason for the longevity of Bulgarians is that they drink yogurt in a long-term and large amount. Miraculously, recent data show that in the 1980s, Bulgaria’s per capita annual consumption of yogurt was 40 liters, but it fell to 22 liters in 2001. In the process of decreasing yoghurt consumption, centenarians also decreased significantly. (There are still 187 people in 2001).

The universe is infinitely endless; the microcosm is full of light and color. Invisible bacteria also have the distinction of being "good" or "bad" with human beings. Lactobacillus is a group of bacteria beneficial to the human body. It is widely found in nature. It is also home to lactic acid bacteria in the mouth, intestines and vagina of humans and livestock to protect the health of the body. Different ethnic groups have long created their own fermented foods, such as dairy products, vinegar, sauerkraut, kimchi, etc., but it was not until 1857 that the French microbiologist Pasteur made it clear that the fermentation was caused by lactic acid bacteria. Later, many lactic acid bacteria such as Lactococcus, Lactobacillus, and Bifidobacteria were found. The lactic acid bacteria in Bulgarian yoghurt belongs to Lactobacillus in classification. It is named by the microbiologist as Lactobacillus delbrueckii subsp. bulgaricus (abbreviation) because of its characteristics of origin, microbial characteristics and excellent efficacy. A kind of bacteria has been crowned with the name of the country, and it has been passed down from generation to generation, spread all over the world, and has excellent performance, helping people to live longer and healthier.

Lactic acid bacteria are a general term for a group of bacteria, including Lactococcus, Pediococcus, Streptococcus mutans, Lactobacillus (represented by them), and Bifidobacteria. They have a common ability to ferment sugar to get energy and produce a lot of lactic acid. The lactic acid fermentation of lactic acid bacteria is carried out in two ways: assimilation lactic acid fermentation (sugar only produces lactic acid) and dissimilation lactic acid fermentation (50% or more of lactic acid and other substances from sugar). Different bacilli and cocci are controlled by different fermentation methods, each with its own housekeeping skills.

Scientists have pointed out that the reason for the longevity of Bulgarians is that they drink yogurt for a long time and in large quantities. So what is the secret of yogurt?

At present, industrially produced lactic acid bacteria commonly used in Zui are Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium, and the like.

First, milk (or other milk) is fermented to improve nutrients and increase utilization. At the same time, it inhibits harmful bacteria and toxic substances and protects human health.

The ability of lactic acid bacteria is to ferment lactose. After a complicated chemical reaction process, the lactose is first decomposed into glucose and galactose, and after it is turned into lactic acid. Many people in China have low lactase in the intestines, which is difficult to decompose and absorb lactose in milk, so it is easy to cause bloating and diarrhea after drinking milk. The galactose and glucose produced by fermentation of lactic acid bacteria are not only easy to absorb, but also needed for human brain and nerve development, especially for infant brain development; the produced lactic acid can promote the emptying of stomach contents and reduce the secretion of gastric acid. Improve the utilization of calcium, phosphorus and iron, and inhibit harmful bacteria in the gastrointestinal tract.

The second ability of lactic acid bacteria is to break down milk proteins. The free amino acids (the components that make up the protein) in milk are few, and the milk proteins are larger and more difficult to absorb. In order to survive, lactic acid bacteria must break down proteins to obtain the desired amino acids. Protease is present on the cell wall of the lactic acid bacteria, which can decompose the protein into peptides, then phagocytize the peptide into the cells, and then decompose the peptide into various amino acids by using the cell inner skin enzyme. At this time, the milk protein becomes a finely solidified cheese; peptides and amino acids are easy to digest and absorb, and the utilization of the protein is improved. The fat in the milk is decomposed by fermentation, and the fatty acid is increased, which is 2 times more than the fatty acid in the original milk, and 6 times in the mature cheese. The fat in milk is originally a digestible fine fat globule. It also contains unsaturated fatty acids and lecithin, which are beneficial to the cardiovascular system. Together with the action of lactic acid bacteria, its nutritional value is better. The trace element content in milk did not change during the fermentation process, but the fermentation increased the absorption rate of calcium and phosphorus.

The third ability of lactic acid bacteria is to produce a special aroma that gives yogurt and dry cheese a unique flavor. According to research, this unique flavor is caused by the diacetyl and acetaldehyde produced by the lactic acid bacteria during the fermentation (mainly by acetaldehyde). In yoghurt, this substance is essentially produced.

Secondly, yogurt can inhibit the growth of pathogenic bacteria and spoilage bacteria in the intestine. After drinking yogurt, the amount of Escherichia coli and Clostridium perfringens in the feces is reduced, oligosaccharides are produced, laxative is improved, and feces are shortened in the large intestine. time. Lactic acid and acetic acid produced by lactic acid bacteria fermentation have bactericidal effects, and some strains such as Lactobacillus acidophilus and Lactobacillus lactis can also produce hydrogen peroxide (H2O2), which has antibacterial effect; some strains can produce more Antibiotics, these antibiotics have antagonistic effects on Salmonella, Shigella, Staphylococcus, Bacillus aeruginosa, Clostridium, Pseudomonas and the like. Therefore, yoghurt can adjust the balance between the flora in the intestine, inhibit the growth of harmful bacteria, and prevent the pathogenic bacteria from infecting when the human immunity is low, thereby protecting the human body. Drinking yoghurt in patients taking large amounts of antibiotics can prevent or reduce intestinal flora disorders.

Again, yogurt has the effect of lowering blood cholesterol. In a nation that eats high-cholesterol foods but also drinks a lot of yogurt at the same time, its blood cholesterol levels are not high.

Also, yogurt has an anti-cancer effect. Mainly due to the improvement of intestinal flora, inhibiting the production of carcinogens, reducing the content of sputum matrix and phenol in the intestine; activating immune function and inhibiting the proliferation of cancer cells. In addition, since Bulgarian scientist Bogdanov reported that yoghurt has a direct inhibitory effect on cancer cells, research has been conducted in some experiments. It is found in the experiment that lactic acid fermented by Lactobacillus acidophilus and Streptococcus thermophilus is cancer in experimental animals. Cells have inhibitory effects.

Antiviral:

Antiviral drugs are a class of medication used specifically for treating viral infections. Like antibiotics and broad-spectrum antibiotics for bacteria, most antivirals are used for specific viral infections, while a broad-spectrum antiviral is effective against a wide range of viruses. Unlike most antibiotics, antiviral drugs do not destroy their target pathogen; instead they inhibit their development.

Antiviral drugs are one class of antimicrobials, a larger group which also includes antibiotic (also termed antibacterial), antifungal and Antiparasitic Drugs, or antiviral drugs based on monoclonal antibodies. Most antivirals are considered relatively harmless to the host, and therefore can be used to treat infections. They should be distinguished from viricides, which are not medication but deactivate or destroy virus particles, either inside or outside the body. Antivirals also can be found in essential oils of some herbs, such as eucalyptus oil and its constituents.Related Products:antiviral drugs,anti-cancer drugs.

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Anticancer, or Antineoplastic, drugs are used to treat malignancies, or cancerous growths. Drug therapy may be used alone, or in combination with other treatments such as surgery or radiation therapy.

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