# Functional Yogurt: Types and Health Benefits
## 2 Functional Yogurt Types
### Probiotic
_bulgaricus_), used in both yogurts, did not survive after the in vitro digestion model. However, _L. rhamnus_ contained in the probiotic yogurt survived during postdigestion transit. Additionally, compared with conventional yogurt, probiotic yogurt was found to have greater phenolic content and antioxidant activity. Sensory evaluation results indicated that the probiotic yogurt had a better appearance, but no significant differences were observed for the other sensory parameters. In a study conducted in 2023, a rich probiotic yogurt starter culture was developed using _L. delbrueckii_ subsp. _bulgaricus_ and _Lactiplantibacillus plantarum_ (_L. plantarum_), andprobiotic yogurt production and storage were carried out with these cultures [4]. This study investigated the inhibitory effects of these two species on _Escherichia coli_ (_E. coli_), _Kluyveromyces lactis_ (_K. lactis_), _K. marxianus_, and _Saccharomyces cerevisiae_ (_S. cerevisiae_). Yogurt products produced with _L. delbruuckii_ subsp. _bulgarcius_ significantly inhibited the growth of _E. coli_, while the same effect was not observed for the other species. Both lactic acid bacteria inhibited the growth of _K. lactis_, _K. marxianus_, and _S. cerevisiae_ yeasts, with the strongest effect observed in _L. delbrueckii_ subsp. _bulgarcius_. Additionally, there was no statistically significant difference in the water-holding capacities of the samples. However, the syneresis rates decreased during the storage period. Moreover, the viscosity values of the samples increased during storage. The total lactic acid bacteria count in the samples significantly increased during the storage period, indicating that the bacteria remained viable and active throughout this period. No significant differences were found in the rheological or sensory parameters of the produced samples. In a similar study conducted by [PERSON] and [PERSON], the effects of different probiotic lactic acid bacteria on the physicochemical properties, viscosity, antimicrobial effects, and consumer preferences of yogurt were evaluated [65]. The results revealed that, during the storage period, the pH values of all of the samples decreased, whereas the titratable acidity increased. The highest viscosity was observed in the samples containing _L. plantarum_. Additionally, enterohernorhagic _E. coli_ survival tests showed that the fourth yogurt sample significantly reduced the survival time of the bacteria, indicating a higher antimicrobial activity than the other ones. Additionally, the first sample prepared with only the yogurt starter culture presented the lowest antimicrobial activity. According to the consumer test results, although there was no significant difference in the taste scores among the samples, the fourth yogurt sample containing _L. plantarum_ and _L. gasseri_ received the highest scores for sourness, overall acceptability, viscosity, texture, and mouthfeel. In this context, the combined use of _L. plantarum_ and _L. gasseri_ enhances both the probiotic and sensory properties of yogurt. In conclusion, studies revealed that the type of bacteria added during functional yogurt production directly affects the properties of the final product. To benefit human health, probiotic bacteria need to survive and maintain their viability during passage through the gastrointestinal system. Encapsulation methods for preserving probiotic bacteria are extensively applied in the food, pharmaceutical, and supplement industries [128]. In one study, the effects of different encapsulation methods on the viability of the probiotic bacteria _L. rhamnus_ and _L. plantarum_ in yogurt and the physicochemical and sensory properties of yogurt samples were examined [66]. The results demonstrated that the pH values of all the samples decreased during storage, but the pH of the encapsulated bacteria decreased less than that of the free forms. The acidity values increased during storage, with free bacteria showing greater acidity than encapsulated bacteria.