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meRfi® Microbiome - The Digital Gut Microbiome Reference (incl. AI Chat)
Prebiotics, Probiotics, FMT / Manipulators of the Intestinal Microbiota

AuthorsReferences (Sources)

AuthorsReferences (Sources)

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Lactobacillales / Lactic Acid Bacteria (LAB) & Yogurt

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Lactic acid bacteria (LAB) are commonly used in the production of yogurt to enhance its functional benefits. Greek yogurt, for example, can be prepared with various combinations of probiotic Lactobacillales / Lactic Acid Bacteria (LAB), such as Lactobacillus bulgaricus, Lactobacillus gasseri BNR17, and Lactiplantibacillus plantarum HY7714, to improve its quality, sensory characteristics, and microbiological safety
Yang & Yoon 2022 Foods 11(23): 3799

Additionally, traditional yogurt serves as a source of lactic acid bacteria, and…

References (Sources)

Chapter 16: Traditional Yogurt as a Source of Lactobacilli and Other Lactic Acid Bacteria in Iran
Khorasgani et al. 2017 Yogurt in Health and Disease Prevention 2017: 285-294
Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt
Yang & Yoon 2022 Foods 11(23): 3799
Isolation and biochemical identification of potentially Probiotic lactic acid bacteria isolated from traditional yogurt in Yazd province
Dallal et al. 2016 Tolooebehdasht 14(6): 171-183
Phenotypic and genotypic diversity of dominant lactic acid bacteria isolated from traditional yoghurts produced by tribes of Iran
RoushanZadeh et al. 2014 Iranian Journal of Veterinary Research 15(4): 347
Strains and Species of Lactic Acid Bacteria in Fermented Milks (Yogurts): Eﬀect on in vivo Lactose Digestion
Martini et al. 1991 Am. J. Clin. Nutr. 54: 1041–1046
Traditional Iranian dairy products: A source of potential probiotic lactobacilli
Ebrahimi et al. 2011 African Journal of Microbiology Research 5(1): 20
Traditional yogurt as a source of lactobacilli and other lactic acid bacteria in Iran
Khorasgani & Shafiei 2017 In Yogurt in Health and Disease Prevention 285–294 Elsevier

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7/1/2026

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