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.
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.
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.
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9. List of taxonomic units proposed for
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