Recent Progress in Research on the Physicochemical Properties and Microbial Metabolism of Yogurt Fermented by Lactic Acid Bacteria

Lactic acid bacteria, a group of microorganisms that can ferment sugars into lactic acid, are widely used in the production of yogurt products. Different lactic acid bacteria exhibit different fermentation characteristics, which not only alter the physicochemical properties of yogurt but also have a significant impact on its nutritional value. This paper reviews the relationship between yoghurt products and microbial metabolism with a special focus on the role and influence of microorganisms in yoghurt making. The production of yogurt relies on the fermentation of specific microorganisms, such as lactic acid bacteria, which not only convert lactose to lactic acid, change the pH and texture of yogurt, but also synthesize a range of bioactive substances, such as vitamins, thereby having a positive impact on the health of consumers. This paper summarizes recent advances in understanding the fermentation mechanism of yoghurt, revealing the contribution of microbial diversity to product characteristics. In addition, this paper also discusses the health benefits of microbial metabolites in yogurt, including improving intestinal health and enhancing immunity. It is hoped that this review will provide a scientific basis and technical guidance for the research and development of yogurt products.