A Lactobacillus, Bifidobacterium and Saccharomyces boulardii are the most

A  common condition that affects up to 75 % of
the world’s population is lactose maldigestion, resulting from a normal
physiologic decrease in the activity of the brushborder enzymes such as
beta-d-galactosidase or lactase.

From the
third month of gestation, The lactase enzyme can be detected and it reaches a peak
in infants from two to four weeks of age, and is responsible for breaking down lactose,
a disaccharide carbohydrate which consists of glucose and galactose and is commonly
found in mammalian milk

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people struggling
with Lactose maldigestion can consume 0.5–7 g of lactose, which is even to
approximately 3 oz of milk, without experiencing symptoms of their condition

While
gastrointestinal mucosal
biopsy is the gold standard for diagnosis of lactase deficiency, In humans,
lactose maldigestion is often evaluated using a 
hydrogen breath test (HBT)

During
bacterial ingestion of lactose, release of hydrogen-containing methane by
products, causes an increase in exhaled hydrogen results

Conventional
management of lactose intolerance initially includes avoiding the consumption
of dairy product. However, as dairy products are an excellent source of
calcium, potassium, vitamin D, B vitamins and high quality protein, banning  these foods may increase the risk of
osteoporosis, bone fracture and other adverse health effects

Probiotics are living microorganisms that with
respect to sufficient  consumption, may exert advantageous effects through
their influence on the microbial balance of the gut.

Lactobacillus,
Bifidobacterium and Saccharomyces boulardii are the most commonly used
probiotics, which have different effects regarding the dosage, length of
therapy and administration route

A number of
studies have shown that cultured yogurt has a considerable enzyme activity
primarily due to the lactase enzyme produced by lactic acid bacteria (LAB) such
as Lactobacillus acidophilus and Lactobacillus bulgaricus