Probiotic potential of yogurt: Exploring lactic acid bacteria for health-enhancing benefits
Suresh Chakma, Mahima Ranjan Acharjee, Israt Jerin Tonni, Farah Tabassum, Emon Das, Sadia Islam, Md. Shohel Al Faruk
Abstract
Yogurt is a widely consumed fermented dairy product, has gained attention as a functional food due to its rich probiotic content and health-promoting properties. Lactic acid bacteria (LAB), such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus play a significant role in yogurt fermentation, contributing to its sensory properties, shelf stability, and numerous physiological benefits. This study investigates the probiotic benefits of yogurt, highlighting its effects on gut health, immune modulation, metabolic regulation, and the bioactive compounds produced during lactic acid bacteria fermentation. LAB regulates pro-inflammatory cytokines, stimulates immunoglobulin secretion, and reduces oxidative stress, improving gut and systemic health. Bioactive peptides produced during fermentation exhibit antihypertensive and antioxidant properties, while innovations in encapsulation improve LAB viability during storage. The sensory properties of yogurt, including flavour and texture, are strongly influenced by LAB activity, milk composition, and exopolysaccharide production. The probiotic potential of yoghurt emphasizes its value as a functional food, providing health benefits beyond essential nutrition. However, strain selection, regulatory compliance, and consumer acceptance persist. Technological developments in genetic engineering, synbiotic formulations, and sustainable production methods have the potential to improve the marketability and functioning of yogurt. Future research should focus on personalised probiotic solutions and developing plant-based alternatives to cater to diverse consumer needs.