What kinds of yogurt strains are there? Lactic acid bacteria (probiotics): Lactobacillus bulgaricus, Streptococcus thermophilus, live Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum. Usage: After sterilization, add 6% sugar at 65-70℃, directly add strains at 43℃, stir evenly for 5 minutes, and ferment for 6-7 hours. Function: Improve intestine.

Lactobacillus (coagulation -II): Lactobacillus bulgaricus, Streptococcus thermophilus, live Bifidobacterium, Lactobacillus acidophilus.

Usage: After sterilization, add sugar at 65-70℃ with a ratio of 6%, directly add strains at 43℃, stir evenly for 5 minutes, and ferment for 6-7 hours.

Lactic acid bacteria (solidified _-VII flavor): ingredients: Lactobacillus bulgaricus, Streptococcus thermophilus, live Bifidobacterium, Lactobacillus acidophilus.

Usage: After sterilization, add sugar at 65-70℃ with a ratio of 6%, directly add strains at 43℃, stir evenly for 5 minutes, and ferment for 6-7 hours.

Lactic acid bacteria (stirring -IX): Lactobacillus bulgaricus, Streptococcus thermophilus, live Bifidobacterium, Lactobacillus acidophilus.