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Indian Yogurt

Hope you read about the importance of Gut bacteria in the previous section about fermented foods.

Here we discuss about how changing the gut bacteria by regularly eating fermented foods can have a great impact on health.

The Indian yogurt is different from the American or European yogurt. Indian yogurt is not slimy like the other yogurt and has a cheesy consistency. This is because of the low percentage of the slime producing bacteria Streptococcus cremoris and S.Lactis in the Indian Yogurt. Another difference is that the Indian yogurt culture can grow even at high temperature.

Giving children home made yogurt everyday has been a practice in ancient India giving good health to children and be immune from many diseases without being vaccinated. Adults ate regularly fermented rice and drank butter-milk either mango flavored or with lemon leaves (Sambaaram) was a good health approach preventing many diseases with modern people have.

Our own personal experience with children having eaten home-made Indian yogurt throughout their childhood had almost no pediatric visits and even if they developed fever or cold was only very mild and went away just by giving turmeric with honey.

In Indian traditional way of eating yogurt was the must eaten recipe and very interestingly it was eaten after the dessert. (Sure some researchers can find the role of yogurt eating after sweets and good dental health-(June 2013). Even now many South Indians do not know that leaving rice for yogurt after eating the sweet payasam (dessert) will prevent dental damage.

Again ancient Indian cultural tradition was against eating yogurt in the beginning of the meal. This was a clever way of avoiding the gastic hydrocholoric acid form killing the healthy bacteria in the yogurt. By the time yogurt was eaten in the end of the meal, it paved a safe passage of healthy lactobacillus in yogurt to colonize the gut leading to good health.

Ignoring scientific logic in ancient life style, lead to health problems for modern Indians. Our message is to convey everyone to eat more fermented rice and fermented yogurt for good health. Now modern research is proving old Indian life style habits, which ironically is ignored by most educated Indians.

Dhahi or thayir, the Indian yogurt also prevented the growth of other harmful E.coli bacteria. These scientific studies prove this fact.

Example 1: During storage of shrikhand (Sweet)  prepared individually with Lactobacillus delbruecki ssp. bulgaricus CFR 2028 and Lactococcus lactis ssp. cremoris B-634, there was a steady decrease in the viable count of E. coli that was proportional to the initial inoculum of E. coli introduced into shrikhand.

Example 2: This study indicated the antimicrobial activity of dahi and the potential of using neutralized extracellular culture filtrate of lactic acid bacteria in the biopreservation of foods

 There’s CRISPR in Your Yogurt

We’ve all been eating food enhanced by the genome-editing tool for years.

Old references:

In ancient Indian records, the combination of yogurt and honey is called "the food of the gods".[17] Persian traditions hold that "Abraham owed his fecundity and longevity to the regular ingestion of yogurt".[18]


Bacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus)

Yogurt is made by inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into milk.

 In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt.

The Russian Nobel laureate biologist Ilya Ilyich Mechnikov (also seen as Élie Metchnikoff), from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe.

 Excellent Review

Wikipedia reference

Incidence of lactic acid bacteria isolated from indigenous Dahi


Excellent on the probiotics discovery of


 2015 Aug;25(8):1321-3. doi: 10.4014/jmb.1501.01057.

Immune Regulatory Effect of Newly Isolated Lactobacillus delbrueckii from Indian Traditional Yogurt.

Hong YF1,2Lee YD1Park JY1Jeon B1Jagdish D1Jang S3Chung DK1,2,4Kim H4.

Author information 0px 0px no-repeat scroll transparent;">

  • 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 446-701, Republic of Korea.
  • 2Skin Biotechnology Center, Gyeonggi Biocenter, Suwon 443-766, Republic of Korea.
  • 3Institute Pasteur Korea, Seongnam 463-400, Republic of Korea.
  • 4RNA Inc., College of Life Science, Kyung Hee University, Yongin 449-701, Republic of Korea.


Lactic acid bacteria (LAB) are microorganisms that are believed to provide health benefits. Here, we isolated LAB from Indian fermented foods, such as traditional Yogurt and Dosa. LAB from Yogurt most significantly induced TNF-α and IL-1β production, whereas LAB from Dosa induced mild cytokine production. After 16S rRNA gene sequencing and phylogenetic analysis, a Yogurt-borne lactic acid bacterium was identified and classified as Lactobacillus delbrueckii subsp. bulgaricus, and it was renamed L. delbrueckii K552 for the further studies. Our data suggest that the newly isolated L. delbrueckii can be used for the treatment of immune deficiency disorders


Traditional fermented milk ‘Dahi’ in Bangladesh

Streptococcus bovis J2 40-2
Streptococcus thermophilus M1 40-2
Lactobacillus fermentum B5 40-2
Lactobacillus delbrueckii subsp. bulgaricus M3 40-3
Lactobacillus del. subsp. lactis M6 40-3
Lactobacillus species D6 40-4
Enterococcus faecium D3 25-1
Leuconostoc mesenteroides subsp. mesenteroides M8 25-4
Leuconostoc mes. subsp. dextranicum M7 25-1
Lactococcus lactis subsp. lactis B4 25-3
Lactococcus raffinolactis D4 25-3
Pediococcus pentosaceus B2 25-5

Custom Probiotics has formulated two yogurt starters in powder form. Formula 1 contains L. Bulgaricus, S. Thermophilus and L. Acidophilus, while Formula 2 contains additional two strains B. Lactis and L. Lactis.

Dhahi ( 100,000 bacteria per drop)

Lb. bifermentans, Lb. alimentarius, Lb. paracasei, Lact. lactis, Strep. cremoris, Strep. lactis, Strep. thermophilus, Lb. bulgaricus, Lb. acidophilus, Lb. helveticus, Lb. cremoris, Ped. pentosaceous, P. acidilactici, W. cibaria, W. paramesenteroides, Lb. fermentum, Lb. delbrueckii subsp. indicus, Saccharomycopsis sp., Candida sp

Shrikhand Lc. lactis subsp. lactis, Lc. lactis subsp. diacetylactis, Lc. lactis subsp. cremoris, Strep. thermophilus, Lb. delbruecki subsp. bulgaricus

 Yogurt Strep. thermophilus, Lb. delbrueckii subsp. bulgaricus, Lb. acidophilus, Lb. casei, Lb. rhamnosus, Lb. gasseri, Lb. johnsonii, Bifidobacterium spp.

Idli -- Leuc. mesenteroides, Lb. delbrueckii, Lb. fermenti, Lb. coryniformis, Ped. acidilactis, Ped. cerevisae, Streptococcus sp., Ent. faecalis, Lact. lactis, B. amyloliquefaciens, Cand. cacaoi, Cand. fragicola, Cand. glabrata, Cand. kefyr, Cand. pseudotropicalis, Cand. sake, Cand. tropicalis, Deb. hansenii, Deb. tamarii, Issatchenkia terricola, Rhiz. graminis, Sacch. cerevisiae, Tor. candida, Tor. holmii

Jalebi - Sacch. Bayanus, Lb. fermentum, Lb. buchneri, Lact. lactis, Ent. faecalis, Sacch. cerevisiae

Dhokla - Leuc. mesenteroides, Lb. fermenti, Ent. faecalis, Tor. candida, Tor. pullulans

Maseura - Black Gram -B. subtilis, B. mycoides, B. pumilus, B. laterosporus, Ped. acidilactici, Ped. pentosaceous, Ent. durans, Lb. fermentum, Lb. salivarius, Sacch. cerevisiae, Pic. burtonii, Cand. castellii

Wari - Black GramB. subtilis, Cand. curvata, Cand. famata, Cand. krusei, Cand. parapsilosis, Cand. vartiovaarai, Cryptococcus humicolus, Deb. hansenii, Deb. tamarii, Geotrichum candidum, Hansenula anomala, Kl. marxianus, Sacch. cerevisiae, Rhiz. lactosa, Ent. faecalis, Wingea robetsii, Trichosporon beigelii

 Indian fermented

Lactobacillus plantarum 299V) appears to help relieve IBS symptoms in some

 Entererococcus durans against food poisoning -


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