Yakult is not a yeast-based probiotic. It is a fermented milk drink that contains Lactobacillus casei strain Shirota (LcS), which is a beneficial bacteria. Unlike yeast, which is a type of fungus, LcS is a bacteria that belongs to the Lactobacillus family.
As a sommelier and brewer, I have had the opportunity to work with various types of yeast in the fermentation process of beverages such as wine and beer. Yeast plays a crucial role in converting sugars into alcohol and carbon dioxide during fermentation. It adds unique flavors and aromas to the final product.
On the other hand, Yakult does not contain yeast as an active ingredient. The main microorganism in Yakult is Lactobacillus casei strain Shirota, which is a probiotic bacteria. Probiotics are live microorganisms that confer health benefits when consumed in adequate amounts. They are known to promote a healthy gut environment and support digestion.
Yakult is made through a specific process that involves fermenting milk with Lactobacillus casei strain Shirota. During fermentation, the bacteria consume the lactose (milk sugar) in the milk and produce lactic acid as a byproduct. This lactic acid gives Yakult its characteristic tangy taste.
It's worth noting that Yakult contains over 6.5 billion beneficial bacteria Lactobacillus casei strain Shirota in every bottle. These bacteria are known to survive the acidic environment of the stomach and reach the intestines alive, where they can exert their beneficial effects.
While yeast-based probiotics do exist, such as Saccharomyces boulardii, Yakult does not fall into this category. Saccharomyces boulardii is a type of yeast that is sometimes used as a probiotic to support digestive health. However, Yakult specifically contains Lactobacillus casei strain Shirota, a bacteria strain.
Yakult is not a yeast-based probiotic. It is a fermented milk drink containing Lactobacillus casei strain Shirota, a beneficial bacteria strain. The fermentation process results in the production of lactic acid, giving Yakult its unique taste.