There are a wide variety of yogurts in supermarkets. If you look closely at the ingredient list, you will find that some yogurts have more than 10 kinds of added bacteria, such as Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, etc. For yogurt, is it really better to have more cultures?

Yoghurt is rich in nutrients and plays an important role in enhancing the body’s digestive ability and increasing appetite. But the more bacteria in yogurt, the better. First of all, there are differences in the optimal fermentation conditions of different lactic acid bacteria. The greater the number of strains, the more difficult it is to unify the fermentation conditions, and the fermentation effect is not necessarily better. Secondly, the addition of a variety of "probiotics" seems to be more "nutritious", but there is a competitive relationship between different strains of bacteria, which will also affect their fermentation effect. Moreover, most probiotics die before they reach the intestines and stomach, and cannot have a probiotic effect.

So, when purchasing yogurt on a daily basis, you don’t have to worry too much about the number of strains, but you should pay attention to the fact that the total number of colonies must meet the national standard. Generally speaking, you should try to choose yogurt that is refrigerated at around 4°C and closer to the production date.