• Team BIOSA

CULTURE: Lactobacillus Acidophilus



Lactobacillus Acidphilus is one of the 8 strains used in the bio-fermentation of Vita Biosa. It is evolved through thousands of years in close interaction with the human gut, where it effectively promotes the immune system. It is one of the lactic acid bacteria we've known the longest in research and industry since it was isolated around the year 1900.


Properties

Lactobacillus Acidophilus primarily produces lactic acid, a natural "postbiotic" byproduct that occurs during the fermentation of prebiotic carbohydrates and dietary fibres. It lives off of different types of sugar, and only thrives in an anaerobic (oxygen free) environment. The rod-shaped bacteria are linked together in pairs or in short chains. It is one of the most common microorganisms in the small intestine and the mouth. It is particularly popular in industrial production of dairy products.


Health

L. Acidophilus is a probiotic microorganism, which means that it has thoroughly documented health-promoting abilities. For instance, it produces vitamin K, and its ability to produce substances, which are toxic to pathogens, has made it effective towards infections from for example E . Coli , Salmonella and Campylobacter. Furthermore, it is especially effective in inhibiting the candida-fungus from thriving and spawning. Studies are also being conducted to determine, whether they have an inhibitory effect on cancer cells. It is aggressive towards microorganisms which are harmful for the intestine, and inhibit them by adhering to them and by “strangling” them. It is generally effective towards diarrhea, both the type, which is common when travelling and antibiotic-induced. Multiple studies have indicated that it has an inhibitory effect on breast-cancer, promotes the degradation of fat and reduces lactose intolerance.


#probiotics #lactobacillusacidophilus #probiotic #fermented #guthealth


References

1. Lauer, E., Helming, C. & Kandler, O. (1980). Heterogeneity of the species Lactobacillus acidophilus (Moro) Hansen and Mocquot as revealed by biochemical characteristics and DNA-DNA hybridization. Zentbl. Bakteriol. Microbiol. Hyg. Abt. 1 Orig. C. 1:150-168.

2. Johnson, J. L., Phelps, C. F., Cummins, C.S., London, J. & Gasser, F. (1980). Taxonomy of the Lactobacillus acidophilus group. Int. J. Syst. Bacteriol. 30:53-68.

3. Aguirre, M. & Collins, M.D. (1993). Lactic acid bacteria and human clinical infections. J. Appl. Bact. 75:95-107.

4. Gasser, F. (1994). Safety of lactic acid bacteria and their occurrence in human clinical infections. Bull. Inst. Pasteur. 92:45-67.

5. Salminen S., von Wright, A., Morelli, L., Marteau, P., Brassart, D., de Vos, W.M., Fonden, R., Saxelin, M., Collins, K., Mogensen, G., Birkeland, S.-E. & Mattila-Sandholm, T. (1998). Demonstration of safety of probiotics – a review. Int. J. Food Prot. 44:93-106.

6. Borriello, S.P., Hammes, W.P., Holzapfel, W., Marteau, P., Schrezenmeir, J., Vaara, M. & Valtonen, V. (2003). Safety of probiotics that contain lactobacilli or bifidobacteria. Clin. Infect. Dis. 36:775-780.

7. Salminen, M.K., Tynkkynen, S., Rautelin, H., Saxelin, M., Vaara, M., Ruutu, P., Seppo Sarna, S., Valtonen, V. & Järvinen, A. (2002). Lactobacillus Bacteremia during a Rapid Increase in Probiotic Use of Lactobacillus rhamnosus GG in Finland. Clinical Infectious Diseases. 35:1155-60.

8. Mogensen, G., Salminen, S., O’Brien, J., Ouwehand, A.C., Holzapfel, W., Shortt, C., Fonden, R., Miller, G.D., Donohue, D., Playne, M., Crittenden, R., Salvadori, B. & Zink, R. (2002). Inventory of microorganisms with a documented history of safe use in food. Bulletin of the International Dairy Federation. 377:10-19.

9. List of taxonomic units proposed for

QPS status http://www.efsa.europa.eu/EFSA/Scientific_Opinion/sc_op_ej587_qps_en.pdf.

10. Cori, C.F. & Cori, G.T. (1929). Glycogen formation in the liver from D- and L-lactic acid. J. Biol. Chem. 81, 389-403.

11. Delcour, J., Ferain, T., Deghorain, M., Palumbo, E. & Hols, P. (1999). The biosynthesis and functionality of the cellwall of lactic acid bacteria. Antonie Van Leeuwenhoek. 76(1-4):159-84.

Biosa New Zealand Ltd.

Level 4, 17 Albert St.

Auckland CBD 1010

+64 09 925 3289

For enquiries, email us on:

  • Facebook - White Circle
  • YouTube - White Circle
  • Instagram - White Circle

Contact us

Buy Vita Biosa

© Biosa New Zealand Limited 2018