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 prevent bitterness and produce nutty flavors in the final cheese. In Swiss and Emmental cheese production, L. helveticus is used in conjunction with a Propionibacter culture, which is responsible for developing the holes (known as “eyes”) through production of carbon dioxide gas.
Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity.
The bacterium’s specific name comes from “Helvetia”, the Latin name for the region occupied by the ancient Helvetii (and for modern Switzerland).
The species Lactobacillus helveticus has been well studied and several probiotic effects are reported in the literature: ability to survive in the stomach and to reach the intestine alive, exerting antimicrobial activities against pathogens, alleviating symptoms of lactose intolerance, helping to prevent and reduce the duration of diarrhoea, possibly reducing the cholesterol level, and helping the natural defences.
Tags: Probiotic
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 producer of the enzyme amylase (a carbohydrate-digesting enzyme). It is known to improve digestion and reduce milk intolerance and constipation.
The most common application of L. casei is industrial, specifically for dairy production. However, a team of scientists from Simón Bolívar University in Caracas, Venezuela found that by using Lactobacillus casei bacteria in the natural fermentation of beans, the beans contained lower amounts of the compounds causing flatulence upon digestion.
Lactobacillus casei is typically the dominant species of non starter lactic acid bacteria (NSLAB) present in ripening Cheddar cheese and recently, the complete genome sequence of L. casei ATCC 334 has become available. L. casei is also the dominant species in naturally fermented Sicilian green olives.
Some L. casei has been shown to inhibit the growth of H. pylori, while helping balance the microflora of the large intestine. Some L. casei are considered as probiotic and may be effective in alleviation of gastrointestinal pathogenic bacterial diseases. According to World Health Organization, those properties have to be demonstrated on each specific strain—including human clinical studies—to be valid.
Tags: Probiotic
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 short chains and unlike many members of the Streptococcus genus, these organisms do not grow in long chains. They have a fermentative metabolism.
Lactococcus lactis is one of the most important micro-organisms involved in the dairy industry. It is a non-pathogenic bacterium that is critical for manufacturing dairy products like buttermilk, yogurt and cheese. When L. lactis ssp. lactis is added to milk, the bacterium uses enzymes to produce energy molecules, called ATP, from lactose (milk sugar). The byproduct of ATP energy production is lactic acid. The lactic acid produced by the bacterium curdles the milk that then separates to form curds, which are used to produce cheese and whey.
Lactococcus lactis, is also used to prepare pickled vegetables, beer, wine, some breads and sausages and other fermented foods. Researchers anticipate that understanding the physiology and genetic make-up of this bacterium will prove invaluable for food manufacturers as well as the pharmaceutical industry, which is exploring the capacity of L. lactis to serve as a vehicle for delivering drugs.
Tags: Probiotic
Lactobacillus delbrueckii subspecies bulgaricus (until 1984 known as Lactobacillus bulgaricus) is one of several bacteria used for the production of yogurt. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, it is named after Bulgaria. Morphologically, it is a Gram-positive rod that may appear long and filamentous. It is also non-motile, and it does not form spores. It has complex nutritional requirements, including the inability to ferment any sugar except for lactose. This bacterium is also regarded as aciduric or acidphilic, due to the fact that it requires a relatively low pH (around 5.4-4.6) in order to grow effectively.
The bacterium feeds on milk and produces lactic acid which also helps to preserve the milk. It breaks down lactose and is often helpful to sufferers of lactose intolerance, whose digestive systems lack the enzymes to break down lactose to simpler sugars. While fermenting milk, Lactobacillus bulgaricus produces acetaldehyde, which perfumes yogurt.
Lactobacillus Bulgaricus
Tags: Probiotic
Lactobacilli are bacteria that normally live in the human small intestine and vagina. Lactobacillus acidophilus is generally considered to be beneficial because it produces vitamin K, lactase, and anti-microbial substances such as acidolin, acidolphilin, lactocidin, and bacteriocin. Multiple human trials report benefits of Lactobacillus acidophilus for bacterial vaginosis. Other medicinal uses of Lactobacillus acidophilus are not sufficiently studied to form clear conclusions.
The term “probiotic” is used to describe organisms that are used medicinally, including bacteria such as Lactobacillus acidophilus and yeast such as Saccharomyces boulardii .
Uses based on scientific evidence
Bacterial vaginosis
Allergic disorders (Japanese cedar pollen)
Asthma
Atopic dermatitis
Breast cancer
Colitis (collagenous colitis)
Diarrhea prevention
Diarrhea treatment (children)
H. pylori infection
Hepatic encephalopathy (confused thinking due to liver disorders)
High cholesterol
Immunomodulation
Intestinal blockage (partial adhesive small-bowel obstruction)
Intestinal inflammation (pouchitis)
Irritable bowel syndrome
Lactose intolerance
Leaky gut syndrome (gut barrier function)
Necrotizing enterocolitis prevention in infants
Premature birth prevention
Vaginal candidiasis (yeast infection)
Tags: Probiotic
Welcome to the BioKult blog. What is Bio-Kult®? BioKult is a unique 14 strain probiotic, expertly formulated to help the digestive and immune systems, which are closely linked to our optimum health.
Tags: Bio-Kult, BioKult, GAPS, Gut and Psychology Syndrome, Probiotic