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lactase + lyophilised yoghurt bacteria is a combination product consisting of the enzyme lactase and freeze-dried (lyophilised) bacteria commonly used as yoghurt starter cultures (such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), and sometimes specific probiotic strains like Lactobacillus acidophilus, Bifidobacterium bifidum, or related starter bacteria. This combination is aimed at aiding those with lactose intolerance: lactase enzymatically hydrolyzes lactose into digestible sugars, while lyophilised yoghurt bacteria (which may include probiotics) further facilitate lactose breakdown and help maintain or restore a healthy gut microbiome, potentially improving digestive symptoms in those who have lactose malabsorption. Fermented dairy products with live cultures are better tolerated by lactose-intolerant individuals because both components produce or provide enzymes to break down lactose, and support beneficial colonic microbiota[1][2][3].
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