Bifidobacterium infantis is found in the intestines of infants and adults. It is also present in the vaginal tract. This probiotic bacterium is a specific inhabitant of the large intestine where it can be found in high concentration among infants. This species of Bifidobacterium is predominant in the feces of breast-fed infants. Like other Bifidobacteria [...]
Bifidobacterium is a genus of Gram-positive, non-motile, often branched anaerobic bacteria. Bifidobacteria are one of the major genera of bacteria that make up the gut flora, the bacteria that reside in the colon. Bifidobacteria aid in digestion, are associated with a lower incidence of allergies and also prevent some forms of tumor growth.
Bifidobacterium bifidum
Supports healthy [...]
Bifidobacterium breve - Is beneficial for the treatment of inflammatory bowel disease; prevents rotavirus induced diarrhea and helps maintain a healthy immune system.
Newborns, especially those that are breast-fed, are colonized with bifidobacteria directly after birth. Bifidobacteria were first isolated from the feces of breast-fed infants.
B breve can colonise the immature bowel very effectively and is [...]
Lactobacillus salivarius has been used as a supplement in functional foods and probiotic drinks in Asia. L. salivarius was originally isolated from the intestinal tract of humans, and it can also be found in dairy products and vegetable matter. It produces lactic acid and bacteriocins, and has moderate lactase activity.
Lactobacillus salivarius found in the mouth [...]
Lactobacillus rhamnosus is a probiotic bacterium that was originally considered to be a subspecies of L. casei, but later genetic research found it to be a species of its own. L. rhamnosus inhibits the growth of most harmful bacteria in the intestine. It is used as a natural preservative in yogurt and other dairy products [...]
Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (from which it was first isolated). It has the ability to liquefy gelatin. L. plantarum has one of the largest genomes known among the lactic acid [...]
Lactobacillus helveticus is a lactic-acid producing rod shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of Swiss cheese and Emmental cheese but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, romano, provolone, and mozzarella. The primary function of L. helveticus culture is to [...]
Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a [...]
Lactococcus lactis is important to the dairy industry for cheese, yoghurt and buttermilk production
Lactococcus lactis, formerly named “streptococcus” are Gram-positive cocci that can, depending on growth conditions, appear ovoid and are typically 0.5 - 1.5 µm in size. They do not form spores and they are not motile. Lactococcus species grow in pairs or in [...]