This is a great research update on Lactobacillus from the company that patented the FloraFerm process of fermented foods that we have in stock for you. Plant based fermented powders and liquids. The multi stage, organic fermentation using a mixed population of naturally occuring Lactobacillus bacteria and beneficial yeast.The process provides for successive fermentations such that competition effects contribute to selection of a dominant species, ensuring that high numbers of active, viable lactic acid bacteria are present.
The fermentation pre-digests the complex food and energy sources, maximising the availability of nutrients and its energy value into an easily absorbed and utilised nutrient source. The process is suported by laboratory test reports on each batch.
The organism used in the fermentation process may include:
- L acidophilus
- Bifidus (Bifidobacterium bifidum)
- L casei
- L helveticus
- L bulgaricus
- L leichmannii
- L caucasicus
- L lactis
- L fermenti
- L brevis
- L plantarum
- L delbreukii
- The yeast strains of Saccharomyces boulardii and cerevisiae
Over recent years we have all been made aware that Lactobacillus bacteria form a significant part of the natural intestinal flora. Large populations of this and other lactic acid-producing bacteria regulate the levels of friendly bacteria and reduce the levels of toxic pathogens which cause ill health. The following material summarises some of the functions of the group of bacteria of the intestine.
By altering the pH of the large intestine to a slightly more acidic level, putrefactive bacteria (those potentially detrimental to good health and increasing foul wind production) tend to be inhibited or destroyed. The pH is altered by active Lactobacilli bacteria producing high levels of lactic acid. The presence of this and other acids inhibit the growth of undesirable bacteria, moulds, mould spores and yeast, particularly the Candida form.
Improve Digestion, Digestibility of Foods and Reduce Flatulence.
Through the bacteria’s active enzymes, foods exposed to these bacteria are broken down and pre-digested. When consumed by humans, nutrients are more readily available for absorption and often improve the biological value of foods; yoghurt is a prime example. The presence of active bacteria in the gut of man can aid its own digestive process in breaking down foods. This is particularly important in the aged population where digestion tends to deteriorate in the later years. Because of enzyme activity, the bacteria Lactobacilli can be useful in reducing the wind associated with poor digestion.
- The formation of well-balanced indigenous microflora.
- Improving the colonisation of the intestinal, respiratory and urogenital tracts.
- Lowering serum cholesterol.
- Non-specific interactions with the immune system.
- Metabolising lactose.
- Improving the absorption of calcium-rich foods.
- Improving the synthesis of vitamins and the predigestion of proteins.
On-going research continues to find that these friendly bacteria appear to directly act with the immune system. Animal studies show that when the intestine is cleansed of all bacteria (good and bad) the defense of the total immune system is very low. Reduced levels of defense chemicals and special white blood cells occurred in these bacterial-free animals. Activation of the white blood cells was seen when indigenous bacteria were introduced.
Further research has shown that live indigenous bacteria or the chemicals they make can penetrate the intestinal wall and stimulate immune cells to form. The word ‘translocation’ was introduced to describe the passage of live bacteria from the intestine to the lymph nodes and to other organs such as the spleen and liver. It has been proposed that strains of Lactobacillus may be able to translocate and survive for many days in the spleen or other organs and stimulate immune function. Research from other sources has shown that some strains of live Lactobacillus can stimulate powerful defense cells like the natural killer cells and increase the anti-viral chemicals like interferon.
Potential benefits of Lactobacilli Bacteria to Health:
1. Improve gut microflora / improved recovery after antibiotic treatment.
The Lactobacilli family all appear to produce natural agents, e.g. acidophillin and Bulgaricus produces bulgarican, which have the ability to reduce or destroy competing bacteria in foods and in the human gut. Regular consumption of live Lactobacilli bacteria improves the gut microflora and reduces the number of unwanted bacteria. Also, the use of certain antibiotics destroy good and bad bacterial flora in the human gut. Re-population with good bacteria helps to re-establish a healthy balance of bacteria.
2. Lactose Intolerance
Consumption of fermented foods containing lactose appears to improve the digestibility of these foods in those who have a milk or moderate problem with lactose digestion. It is also believed that the presence of live Lactobacilli bacteria in the gut also improves the digestion of lactose in those foods not previously fermented before consumption. This is due to the enzymes which are capable of breaking down the lactose from foods into more suitable form.
3. Ongoing Research and Bowel Health
It has been shown in a number of studies that consumption of some fermented dairy foods reduces the cholesterol-elevating effect of equivalent non-fermented foods. That is - yoghurt appears far less cholesterol-elevating than normal milk. Some studies believe these bacteria contain substances which may lower cholesterol. The effect may be due to the bacteria using the cholesterol itself or by producing substances which alter the body’s metabolism of the cholesterol. Time will determine the validity of the anti-cholesterol properties.