Tag: Probiotic bacteria

According to a 2020 review, higher temperatures significantly decrease microorganism viability, while low temperatures like refrigeration are better for the survival of certain probiotics. But does this mean refrigerated probiotics are better than not? The answer is more complex, depending on the specific strains and manufacturing techniques used to ensure their survival and efficacy.

Over 621 million kilograms of yogurt are produced with beneficial bacteria annually. The primary probiotic ingredient in yogurt consists of 'starter' cultures, most commonly the bacteria species *Lactobacillus bulgaricus* and *Streptococcus thermophilus*. These live microorganisms are responsible for the fermentation that transforms milk into the creamy, tangy product we know and love.

Kombucha is a fermented beverage made from sweetened tea using a symbiotic culture of bacteria and yeast, famously known as a SCOBY. The specific probiotic content of kombucha can vary widely based on the starter culture, fermentation time, and other factors. The presence of beneficial microorganisms is what gives kombucha its reputation as a health-promoting drink, but the exact probiotic profile differs from one batch to another.

Billions of beneficial microbes call the human body home, with trillions residing in the gut alone, supporting various bodily functions. Probiotics are live microorganisms, often referred to as 'good bacteria,' that are intended to have health benefits when consumed, helping to restore and maintain the balance of this microbial community.

Bacillus subtilis, a resilient, spore-forming bacterium first described in 1835, is a workhorse in multiple fields, from enhancing human health to promoting sustainable agriculture. This microbe's ability to produce beneficial compounds and survive harsh conditions gives it significant advantages across various applications.

According to research, the microbial composition of kefir can differ significantly based on its origin and how it is produced. This complexity means that while many kefir products contain Lactobacillus plantarum, its inclusion is not universal and is influenced by the specific kefir grains used for fermentation.

For millennia, humans have consumed microorganisms through fermented foods like Bulgarian yogurt. The iconic taste and health benefits of this specific cultured dairy product come from a symbiotic relationship between two key bacterial strains: *Lactobacillus bulgaricus* and *Streptococcus thermophilus*.

According to a 2022 study published in *BMC Microbiology*, yogurt consumption was associated with increased beneficial bacteria diversity in the gut. But is cultured yogurt good for your gut in a meaningful way? The answer is a resounding yes, provided you know what to look for on the label.

Originally isolated in 1905, *Lactobacillus bulgaricus* is a key strain of probiotic bacteria, famously known for its role in creating Bulgarian yogurt. This microscopic organism holds a rich history and unique characteristics, impacting everything from food science to human health.

Multiple scientific studies have confirmed that *Lactobacillus paracasei* (now formally known as *Lacticaseibacillus paracasei*) is consistently present in both milk and water kefir, though it is not always the most dominant species. Its inclusion in the complex microbial community of kefir contributes to the beverage's overall health-promoting properties.