Lactic acid bacteria are probiotics found in the human body. They are named for their ability to ferment carbohydrates into lactic acid. Probiotics aid digestion and promote intestinal health, so they are often considered health foods and added to yogurt.

9-Fold Growth in 8 Years According to Nielsen's retail monitoring data, over the past 8 years, the yogurt and lactic acid bacteria beverage markets in China have grown rapidly, with annual sales growth rates of 19% and 37%, respectively. Especially in the lactic acid bacteria market, sales in 2013 exceeded 5.7 billion yuan, a 9-fold increase from 2006. Compared to liquid milk and low-temperature yogurt, China's lactic acid bacteria market is in a growth phase, showing vigorous development trends.

However, advertising slogans like "get your intestines moving" and "contains 30 billion active lactic acid bacteria per 100 ml" leave many consumers confused. So, while lactic acid bacteria beverages bring vitality to the market, how to make ordinary consumers understand "what's so good about lactic acid bacteria" has become a major challenge that companies and the scientific community are striving to solve.

Lactic acid bacteria beverages are made from milk or dairy products fermented by lactic acid bacteria, then mixed with water, white sugar, acidulants, and one or more of fruit juice, tea, coffee, plant extracts, etc. Simply put, in lactic acid bacteria beverages, the beverage is the carrier, and lactic acid bacteria are the protagonist.

Lactic acid bacteria are a general term for bacteria that obtain energy by fermenting carbohydrates and produce large amounts of lactic acid. Generally, bacteria with a lactic acid fermentation ratio exceeding 50% are called lactic acid bacteria.

Compared to yogurt, lactic acid bacteria beverages have lower milk content but contain higher numbers of lactic acid bacteria. However, lactic acid bacteria beverages are completely different from other lactic acid beverages on the market; the latter are not fermented, and the content of lactic acid bacteria, their metabolites, calcium, and protein is very low, so they cannot replace lactic acid bacteria beverages or yogurt.

10 to the 6th Power "The development speed of lactic acid bacteria in China is definitely much faster than in Europe," said Meng Suhe, chairman of the Chinese Institute of Food Science and Technology, at the 10th International Symposium on Lactic Acid Bacteria and Health held at the end of last month. "Lactic acid bacteria do not have the global recognition of canned food or biscuits, and there is still some controversy. The issues of dead vs. live bacteria, frozen vs. non-frozen, and whether they reach 10 to the 6th power are swords hanging over the lactic acid bacteria industry, which could destroy consumer confidence at any time. These issues must be addressed through solid accumulation by companies, not advertising and PR."

The "10 to the 6th power" that Meng Suhe mentioned refers to China's standard for yogurt, which requires that the number of lactic acid bacteria in the product must not be less than 10 to the 6th power. Only when the number of live lactic acid bacteria reaches a certain level can they reach and colonize the human intestinal tract, maintaining the microecological balance of the gut.

The intestine is the body's largest organ for food nutrient digestion and absorption, with detoxification and immune functions, directly related to human health. The normal human intestine harbors more than 1,000 species and 100 trillion bacteria. Microecological balance means that beneficial bacteria dominate, effectively inhibiting harmful bacteria and suppressing the production of harmful substances.

"As a superorganism, humans have not only the genetically inherited genome but also the microbiome formed by the genomic information brought by acquired symbiotic flora. Over 90% of symbiotic microorganisms live in the intestine, forming the gut microbiota, which is 10 times the number of human cells. The two genomes must coexist harmoniously to maintain human health," said Professor Zhao Liping from the School of Life Sciences and Biotechnology at Shanghai Jiao Tong University. "More and more evidence shows that chronic inflammation caused by endotoxemia due to dysbiosis is one of the important pathogenic factors for metabolic diseases such as obesity and diabetes."

Professor Chen Wei, Dean of the School of Food Science and Technology at Jiangnan University, stated that the latest research shows that Parkinson's disease, breast cancer, AIDS, liver cirrhosis, kidney disease, arthritis, diabetes, and other diseases are related to abnormal gut microbial structure. The gut microbiota has also become a focus for scholars to explain the health effects of dietary factors such as probiotics, prebiotics, and trace elements.

Globally, the development of the lactic acid bacteria market is uneven. It is thriving in the United States, while in the EU it is limited by food standards. The Latin American market is slower but opportunities are emerging, and Asia is growing rapidly under Japan's leadership. Experts say that the preference for fermented milk in mainland China has become increasingly evident over the past 10 years.

Compared to the mainland, people in Taiwan have been exposed to lactic acid bacteria earlier. Taiwan's Sheng Ho Biotech Co., Ltd. has been selling lactic acid bacteria strains to more food, feed, and dairy factories over the past decade or so. Zhang Yiru, director of the company's product development department, told reporters that Taiwanese people start drinking lactic acid bacteria beverages almost from childhood, and it has even become an important childhood memory.

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