Streptococcus thermophilus and lactobacillus have distinct fermentation characteristics. Compared with Streptococcus thermophilus, Lactobacillus lituanicus has a strong ability to produce acid in defatted milk without preservatives, and the acid production rate of the two is different. Streptococcus thermophilus is an essential material in the process of making yogurt. Streptococcus thermophilus and Brucella can help people with lactose intolerance to digest lactalbumin. In addition, both of these bacteria can produce lactase, and Streptococcus thermophilus comes from dairy products.

Lactobacillus lituanicus is a type of lactic acid bacteria product, which is facultative anaerobic and underlines incomplete development in natural environments. Firstly, it can ferment lactalbumin, and the galactose and glucose produced by fermentation are not only easy to digest and absorb but also can promote the growth and development of the brain and nervous system, promote the removal of stomach contents, reduce excessive secretion of stomach acid, improve the utilization rate of calcium, phosphorus, and iron, and inhibit harmful bacteria in the gastrointestinal tract.

Furthermore, they can break down lactoprotein into peptides and carbohydrates, which are more beneficial for digestion and absorption, and can improve the utilization rate of protein. In addition to lactobacillus, by improving intestinal flora, inhibiting the formation of carcinogens, reducing the content of indole-3-acetic acid and phenol in the intestines, enhancing immune function, and inhibiting the proliferation of tumor cells, it has certain anti-infection effects.

The difference between Streptococcus thermophilus and Lactobacillus lituanicus lies in their composition. Their storage methods are also different. They exist in yogurt, which is beneficial for promoting digestion and maintaining the normal functioning of probiotics. Regular consumption can also promote digestion. However, it is not recommended to consume too much yogurt and similar substances, as excessive consumption may easily cause gastrointestinal inflammation, nausea, vomiting, bloating, and diarrhea. During this period, it is also necessary to pay attention to light food and maintenance.