The microflora is the collective name of micro-organisms in a symbiotic relationship with a man. Intestinal microflora of man consists of several hundred species, most of which - the bacteria, for example, E. coli. Other members of the microflora are the microscopic fungi, especially yeast, and protozoa. The intestinal flora consists of microorganisms that live in the intestines of healthy humans and animals, and not having a generally adverse effect on the host. Another advantage of cultured milk foods is low level of calories in them. Microbes colonize the intestine at the first hours of life, getting there mostly with food. Proper nutrition is necessary in order to intestinal microflora was normal. Cultured milk food can help in adding calories to organism. Dysbacterioses are common in adults and children. The reason for their occurrence can be stressful, unfavorable environmental conditions, poor-quality drinking water and food. Intestinal microflora is disturbed, and after taking antibiotics, which kill bacteria necessary for the body. Treat dysbiosis needed with medication, but cultured milk food, especially kefir and yogurt can help prevent it. These cultured milk food are a set of inherent human organisms that help digestion (about 90% of the microflora of the colon). When nutritionists suggested introducing into cultured milk food useful for the intestinal microflora bifidus bacteria, complicated and cumbersome technology of their production was developed at first. Bifidus bacteria were grown in milk medium and added to the ready yogurt containers. Yogurt was stored in a warm and sterile environment. Productivity of such yogurt was very low. Simple and effective technology for producing bio yogurt, which allows increasing the biomass of bifidobacteria in virtually unlimited quantities has been developed in the early 1990s. People have learned not only to cultivate, but also to keep bifidus bacteria. The prepared biomass is now sublime - kept in special vacuum drying, and then add it to yogurt at the stage of fermentation, and it again "come alive". Useful supplements are introduced now, not only in kefir and yogurt, but also in other cultured milk food. Like any dairy product, yogurt, of course, is healthy (especially bio), and live bacteria persist in it, usually no more than one or two weeks. Yogurt with a long shelf life is often sterile dairy dessert with fruit or without them. In any case, a daily intake of only one glass of milk drinks, especially containing supplements, brings tangible benefits to the body.
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