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What is Yogurt? Origins, Bacteria and Benefits

Updated: Nov 20, 2025

Learn about yogurt, its origin, the good bacteria involved, and why it’s packed with health and probiotic benefits.


What is Yogurt?

Table of Contents


What is Yogurt?


Yogurt is a fermented dairy product made by fermenting milk with specific bacteria, resulting in a thick, tangy food rich in nutrients and probiotics.



Country/Region of Origin


Yogurt has ancient roots in the Balkans, Eastern Mediterranean, and Central Asia, with strong historical ties to Turkey and Bulgaria. The word "yogurt" comes from the Turkish verb "yoğurmak," meaning "to thicken" or "to knead," and written records date back to Uighur and Turkish texts before 1000 CE.


Traditional yogurt-making practices are especially prominent in Bulgaria and Turkey, where it is a staple food and part of the cultural heritage [8, 14, 15].


Main Microorganisms


The primary microorganisms used in yogurt production are:

  • Streptococcus thermophilus

  • Lactobacillus delbrueckii subsp. bulgaricus


These bacteria work symbiotically to ferment lactose into lactic acid, giving yogurt its texture and flavor. Other beneficial bacteria, such as various Lactobacillus and Bifidobacterium species, may also be present, especially in probiotic yogurts [1, 4, 5, 8, 12].


Health Benefits


Yogurt offers a range of health benefits due to its nutrient content and live bacteria:


  • Digestive health: Probiotics improve gut microbiota, aid digestion, and may alleviate symptoms of lactose intolerance, diarrhea, and irritable bowel syndrome [1, 3, 11, 12].


  • Immune support: Regular consumption can enhance immune function and reduce inflammation [6, 11, 13].


  • Metabolic health: Associated with reduced risk of obesity, type 2 diabetes, and improved blood sugar regulation [7, 10, 11].


  • Bone health: High in calcium and vitamin D, supporting bone strength and reducing osteoporosis risk [1, 2].


  • Other benefits: May lower cholesterol, support weight management, and provide antioxidant and anti-inflammatory effects [9, 11, 12].


Yogurt is a traditional fermented milk product originating from the Balkans and Central Asia, primarily made with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. It is valued for its nutritional content and diverse health benefits, especially for digestive, immune, and metabolic health.


References

  1. Bankole, A., Irondi, E., Awoyale, W., & Ajani, E. (2023). Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1257439.

  2. Britos, S., González, A., Marcó, F., Katz, M., Schuldberg, J., Torresani, M., & Vinderola, G. (2024). Yogurt, in the context of a healthy diet, for the prevention and management of diabetes and obesity: a perspective from Argentina. Frontiers in Nutrition, 11. https://doi.org/10.3389/fnut.2024.1373551.

  3. Chen, X., Zhu, Z., Zhang, X., Chen, L., Gu, Q., & Li, P. (2024). Lactobacillus paracasei ZFM54 alters the metabolomic profiles of yogurt and the co-fermented yogurt improves the gut microecology of human adults.. Journal of dairy science. https://doi.org/10.3168/jds.2023-24332.

  4. Dan, T., Hu, H., Tian, J., He, B., Tai, J., & He, Y. (2023). Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt. Molecules, 28. https://doi.org/10.3390/molecules28052123.

  5. Gkitsaki, I., Potsaki, P., Dimou, I., Laskari, Z., Koutelidakis, A., & Giaouris, E. (2024). Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture. Heliyon, 10. https://doi.org/10.1016/j.heliyon.2024.e24446.

  6. Hasegawa, Y., & Bolling, B. (2023). Yogurt consumption for improving immune health. Current Opinion in Food Science. https://doi.org/10.1016/j.cofs.2023.101017.

  7. Hasegawa, Y., Pei, R., Raghuvanshi, R., Liu, Z., & Bolling, B. (2023). Yogurt Supplementation Attenuates Insulin Resistance in Obese Mice by Reducing Metabolic Endotoxemia and Inflammation.. The Journal of nutrition. https://doi.org/10.1016/j.tjnut.2023.01.021.

  8. Hoxha, R., Evstatieva, Y., & Nikolova, D. (2023). Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties. Foods, 12. https://doi.org/10.3390/foods12132552.

  9. Li, X., Yan, Y., Du, X., Zhang, H., Li, H., & Chen, W. (2023). Yogurt Prevents Colitis-Associated Colorectal Cancer in Mice.. Molecular nutrition & food research, e2300444 . https://doi.org/10.1002/mnfr.202300444.

  10. Lordan, R. (2024). A new era for food in health? The FDA announces a qualified health claim for yogurt intake and type II diabetes mellitus risk reduction.. Diabetes & metabolic syndrome, 18 4, 103006 . https://doi.org/10.1016/j.dsx.2024.103006.

  11. Pannerchelvan, S., Rios‐Solis, L., Wasoh, H., Sobri, M., Wong, F., Mohamed, M., Mohamad, R., & Halim, M. (2024). Functional yogurt: a comprehensive review of its nutritional composition and health benefits.. Food & function. https://doi.org/10.1039/d4fo03671a.

  12. Rashwan, A., Osman, A., & Chen, W. (2023). Natural nutraceuticals for enhancing yogurt properties: a review. Environmental Chemistry Letters, 21, 1907-1931. https://doi.org/10.1007/s10311-023-01588-0.

  13. Rivero‐Pino, F., Casquete, M., Castro, M., Del Río, P., Gutierrez, E., Mayo‐Iscar, A., Nocito, M., & Corell, A. (2024). Prospective, Randomized, Double-Blind Parallel Group Nutritional Study to Evaluate the Effects of Routine Intake of Fresh vs. Pasteurized Yogurt on the Immune System in Healthy Adults. Nutrients, 16. https://doi.org/10.3390/nu16121969.

  14. Sezgin, A., & Sönmez, M. (2024). A Study on Mamak Ravak Yogurt, A Gastronomic Product. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2024.100993.

  15. Sirakova, S. (2023). Forgotten Stories of Yogurt: Cultivating Multispecies Wisdom. Journal of Ethnobiology, 43, 250 - 261. https://doi.org/10.1177/02780771231194779.




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