Bio-Kult is on a Maltodextrin base (derived from corn), with a guaranteed minimum probiotic count of 10 billion CFUs per gram. The capsule size is 200 mg, hence 2 billion active probiotics per capsule.

1. Is Bio-Kult suitable for vegetarians?
Bio-Kult Probiotics does not contain any meat-based materials and is enclosed in a vegetable capsule.

2. What is the concentration of Bio-Kult?
10 billion CFU/gram, which equates to 2 billion per capsule.

3. Can Bio-Kult be taken during pregnancy?
Bio-Kult contains naturally occurring beneficial microorganisms which have been previously shown to be safe to take during pregnancy. However, we would always recommend that advice should be sought from your GP/Health Care Practitioner whenever taking supplements.

4. Is there any situation when Bio-Kult should not be taken?
Bio-Kult should be prescribed at the discretion of the Health Care Practitioner for pregnant women, milk allergies, and in cases of immunosuppression.

5. I’m lactose intolerant. Can I take Bio-Kult?
Bio-Kult contains probiotic strains that have been shown to produce lactase, the enzyme needed to break down lactose, which is usually lacking in people intolerant to lactose. Bio-Kult contains traces of milk products at a level which would not affect lactose intolerance sufferers.

6. I have an allergy to milk. Can I take Bio-Kult?
Bio-Kult contains traces of milk that would not affect lactose intolerant sufferers, but if you have an
allergy to milk, we would suggest you talk to your practitioner before taking Bio-Kult.

7. Are there any side effects from taking Bio-Kult?
Bio-Kult contains a high concentration of beneficial microorganisms. If there is a pathogenic overload in your gut, and you start off with a high dose of Bio-Kult, in a small number of people a ‘die-off’ side effect, such as bloating, may be experienced for a few days.

8. What are the 14 strains of beneficial bacteria contain in BioKult?

1. Lactobacillus acidophilus
2. Lactobacillus delbrueckii ssp. bulgaricus
3. Lactococcus lactis ssp. lactis
4. Lactobacillus casei
5. Lactobacillus helveticus
6. Lactobacillus plantarum
7. Lactobacillus rhamnosus
8. Lactobacillus salivarius ssp. salivarius
9. Bifidobacterium breve
10. Bifidobacterium bifidum
11 Bifidobacterium infantis
12. Bifidobacterium longum
13. Bacillus subtilis
14. Streptococcus thermophilus

9. Where can I buy BioKult probiotics?

http://www.GutAndPsychologySyndrome.com/bio-kult/

Streptococcus thermophilus is a Gram-positive facultative anaerobe. It is a cytochrome-, oxidase- and catalase-negative organism that is nonmotile, non-spore forming and homofermentative. Streptococcus thermophilus is an alpha-hemolytic species of the viridans group. It is also classified as a lactic acid bacteria (LAB).

Streptococcus thermophilus was once described as a bacterium “marked more by the things which it cannot do than by it’s positive actions” (Sherman, 1937). Although it may be certainly be true that S. thermophilus is physiologically and biochemically less versatile than other lactic acid bacteria, the reality is that this organism is actually very versatile. Research during the past two decades has revealed that S. thermophilus has properties that make it one of the most commercially important of all lactic acid bacteria. Streptococcus thermophilus is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and Mozzarella cheese.

The substantial increase in production of Mozzarella cheese and yogurt have led not only to increased use of S. thermophilus cultures, but also to new demands on their performance and production requirements. Industrial strains, for example, should be insensitive to bacteriophage, have stabile fermentation characteristics, and produce products having consistent flavor and texture properties. Although research on the physiology of S. thermophilus has revealed important information on some of these properties, including sugar and protein metabolism, polysaccharide production, and flavor generation, only recently has the genetic basis for many of these traits been determined. Currently, several traits in S. thermophilus have been targeted for strain improvement programs.

S. thermophilus has an important role as a probiotic, alleviating symptoms of lactose intolerance and other gastrointestinal disorders. Immunologist lie Metchnikoff, spoke highly about the possible health benefits of the lactic acid-bacteria (LAB) Lactobacillus bulgaricus and Streptococcus thermophilus in his writings at the turn of the last century. He wrote in his book, The Prolongation of Life, that consumption of live bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, in the form of yogurt was beneficial for gastrointestinal health, as well as for health in general, and for longevity. Some recent research suggests that certain live microorganisms may have immunomodulatory and anticarcinogenic effects, as well as other health benefits. There is presently much active research focusing on the development of target-specific probiotics containing well-characterised bacteria that are selected for their health-enhancing characteristics. These new probiotics are entering the marketplace in the form of nutritional supplements and functional foods, such as yogurt functional food products.

The genome of S. thermophilus is 1.8 Mb, making it among the smallest genomes of all lactic acid bacteria.

• Genus: Streptococcus
• Species: thermophilus
• Strain: LMG 18311
  Genome accession number: CP000023
  EMBL reference
• Taxonomy: 264199

• Genus: Streptococcus
• Species: thermophilus
• Strain: CNRZ1066
  Genome accession number: CP000024
  EMBL reference
• Taxonomy: 299768

References:
http://www.ebi.ac.uk/2can/genomes/bacteria/Streptococcus_thermophilus.html
http://genome.jgi-psf.org/draft_microbes/strth/strth.home.html
http://www.biol.ucl.ac.be/gene/genome/
http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/pro_0034.shtml

For many years afterwards, cultures of Bacillus subtilis were sold worldwide as a medicinal product (sold in the U.S. and Mexico, for example, under the brand name Bacti-Subtil) rapidly becoming the world’s leading treatment for dysentery and other intestinal problems. Unfortunately for Americans, this popular bacterial supplement that cures intestinal infections began losing favor in the late 1950’s and 1960’s, upon the advent of synthetic antibiotics which were heavily touted by the giant pharmaceutical companies as “wonder drugs,” even though they cost five times as much as Bacti-Subtil, and took three times longer to accomplish the same results.

Nonetheless, Bacillus subtilis remains one of the most potent and beneficial of all health-promoting and immune-stimulating bacteria. According to clinical studies documented in the medical research report, IMMUNOSTIMULATION BY BACILLUS SUBTILIS PREPARATIONS, by micro-biologist J. Harmann, the cell wall components of ingested Bacillus Subtilis are able to activate nearly all systems of the human immune defense, including the activation of at least three specific antibodies (IgM, IgG and IgA secretion) which are highly effective against many of the harmful viruses, fungi and bacterial pathogens which regularly attempt to invade and infect the human system.

Bacillus subtilis is still used widely today in Germany, France and Israel, where safe, effective all-natural therapeutic products are more highly esteemed by the health-savvy public than the more expensive synthetic drugs espoused by the orthodox medical establishment with all of their dangerous side effects.

In short, the incredible Bacillus subtilis, which is commonly found in the outside environment rather than in the human intestinal system, continues to benefit mankind ever since its unusual discovery by the Germans in 1941. What’s more, it is only one small example of the multitude of “friendly” microorganisms which can create tremendous benefits for humans when ingested, even though they are not necessarily “native” microorganisms to the human body.

B. subtilis has also been called the Hay or Grass bacillus; Bacilluss globigii or Bacillis licheniformis are binomial synonyms.

One of the most important residents in the human gastrointestinal tract, B. longum keeps the digestive system running smoothly, blocks the growth of harmful bacteria, and boosts the immune system. The organism ferments sugars into lactic acid and has many health benefits for humans and is often the dominant bacterium found in humans. It is a Gram-positive, anaerobic, branched rod-shaped bacterium.

Researchers have identified a number of proteins that are specialised to help B. longum interact with the human host and persist against harmful bacteria and future reseach will now closely look at which genes allow B. longum to live in different environments such as dairy products, vegetables and the human gastrointestinal tract.

Bifidobacterium longum is among the first to colonise the sterile digestive tract of newborns and predominates in breast-fed infants. Formula-fed infants have a different microflora, and this may be related to the higher risk of diarrhea and allergies in these babies.

Recognising the many benefits to good health, lactic acid bacteria are included in dairy foods and taken as supplements in powder, liquid extracts, or tablets and this has also resulted in people supplementing their diets with these microbes, which are also called probiotics (meaning ‘in favour of life’). Live cultures in yogurt have been used as a remedy for hundreds of years to support immune function and doctors recommend bacterial supplements to patients who take antibiotics, suffer from bacterial, viral or fungal infections or have various digestive problems.

Other potential uses of B. longum are being investigated in separate studies. Japanese researchers showed that the microbe might be useful as a gene delivery vector for cancer therapy. They injected the bacterium into the tail veins of rats and demonstrated that B. longum is accumulated in the tumor.

Comparative studies of lactic acid bacteria may lead to better understanding the microbes’ roles in food fermentation and human health.

B. infantis 35624, sold as Align, was found to improve some symptoms of irritable bowel syndrome in women in a recent study.

Bifidobacterium bifidum

• Supports healthy liver function and detoxification.
• Produces lactic and acetic acids that promote normal elimination.
• Assists the absorption of calcium and other vitamins and minerals.
• Lowers the pH in the large intestine to promote a healthy digestive environment.
• Increases nutritional values by producing essential B vitamins.
• Stimulates regularity and discourages growth of harmful bacteria.

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 associated with fewer abnormal abdominal signs and better weight gain in very low birthweight (VLBW) infants, probably as a result of stabilisation of their intestinal flora and accelerated feeding schedules.
Arch Dis Child 1997;76:F101–F107

Lactobacillus salivarius found in the mouth and small intestine, has been shown to improve bleeding gums, tooth decay, bad breath, thrush and canker sores. L. salivarius breaks down proteins and produces B vitamins, enzymes and lactic acid. Its strong antimicrobial effects have been demonstrated clinically.

L. plantarum is commonly found in many fermented food products including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough and other fermented plant material and also in some cheeses and fermented sausages. The high levels of this organism in food also makes it an ideal candidate for the development of probiotics