Streptococcus thermophillus and Lactobacillus bulgaricus are the chief cultures used in yogurt production. Most distinguished benefits are to metabolisation of lactose, improvement in lactose intolerance, and antimicrobial activity15.
Streptococcus thermophillus and Lactobacillus bulgaricus are the chief cultures used in yogurt production. Most distinguished benefits are to metabolisation of lactose, improvement in lactose intolerance, and antimicrobial activity15.