Effect of Viable Starter Culture Bacteria in Yogurt on Lactose Utilization in Humans

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Abstract
Breath H2 production was used as a measure of lactose malabsorption in human test subjects following the consumption of both heated and unheated cultured yoghurt. Less H2 was produced when the subjects consumed the unheated culture yoghurt than when they consumed the heated product, indicating that lactose hydrolysis was improved in the small intestine of the individuals consuming the unheated cultured yoghurt. Lactase activity in yoghurt samples was increased in the presence of bile. Yoghurt starter bacteria [Lactobacillus acidophilus] growing in milk normally do not hydrolyze more lactose than needed for their growth. The increased lactase activity in the presence of bile indicates that these bacteria could function as a source of lactase to hydrolyze lactose in the small intestine even though the organisms themselves are not expected to grow in that environment.