PROBIOTICS STORAGE BANK
[ Bacillus
strains / Enterococcus strains
/ Lactococcus strains
/ Leuconostoc strains /
/ Pediococcus strains
/ Saccharomyces strains
/ Streptococcus strains
/ Others ]
Bacillus
strains
B.
lichenformis is a soil-based organism that has proven to inactivate
such lipid-enveloped viruses as HIV (human immunodeficiency
virus), SIV (simian immunodeficiency virus), HHV-6 [A and
B] (human herpes virus), EBV (Epstein-Barr virus), and CMV
(Cyto-megalo-virus related to herpes). It also is effective
against other organisms including bacteria, mycoplasmas
(a type of bacteria), and fungi.
This
ability is attributed to its production of ¡§lurfactin¡¨ a
substance that has an antibiotic effect. In one follow-up
of the effects of soil-based organisms on 100 people, all
but one reported some sort of improvement. While many noticed
improvements in the first two weeks, some required up to
2 or 3 months of use before they found benefit. B. subtilis is a non-pathogenic bacterium that
is widespread in soil, water, and air. Certain strains are
known to control the growth of, or inhibit, harmful bacteria
and fungi.
E. faecium should not be confused with the pathogenic
strain called Enterococcus faecalis. Although often
uses synonymously, preliminary studies have shown that E.
faecalis has virulent factors while E. faecium
does not. E. faecalis is found mainly in animals
other than humans, but it can be found in humans as a pathogen.
E. faecium is an important nutritional support
in the event of diarrheal diseases, especially in cases
when such pathogenic microbes, as rotavirus, invade the
bowel. It is a transient bacterium so needs to be replaced
continually. In several studies, it has proved resistant
to a wide variety of antibiotics and proved to be more effective
than L. acidophilus in shortening the duration of
diarrheal episodes. However, because of the concern over
the similarities in the Enterococcus (Staphylococcus)
strains, many fermented foods manufacterers have stopped
adding E. faecium to their products.
L. lactis (formerly known as Streptococcus
lactis) has the ability to synthesize both folate and
riboflavin, two important B vitamins. It is one of the most
important microorganisms used in the dairy industry, particularly
in cheese making, since it produces copious amounts of lactic
acid. Scientists are now experimenting with it by creating
a genetically modified version which secretes ¡§interleukin
10¡¨. This is expected to provide a therapeutic approach
for inflammatory bowel disease. However, the release of
any genetically modified organism always raises many safety
concerns.
Scanning electron micrograph
of Lactococcus lactis ¡]0.5£gm ¡Ñ 0.5£gm )
L. thermophilus (formerly known as Streptococcus
thermophilus) are found In the human intestinal
tract , Lactococcus thermophilus can help in food digestion.and
helping to maintain an antibacterial and antifungal environment.
The optimum growth temperature is 40~50¢J , It can tolerate
the environment 65¢J for 30 minutes and pH4.0~4.5 . Important
roles played by Lactococcus thermophilus include: 1. Production
of important digestive enzymes. 2. Protecting the surfaces
of intestinal mucous membranes. 3. Suppression of undesirable
bacteria by helping to maintain an antibacterial and antifungal
environment.
Scanning electron micrograph
of Lactococcus thermophilus ¡]0.5£gm ¡Ñ 0.5£gm)
Leuconostoc strains
L. mesenteroides is the organism most often used in
fermenting vegetables, particularly in the making of pickles
and sauerkraut where it initiates the desirable lactic acid.
It is also used in the fermentation of sour dough bread,
sorghum beer, all fermented milks, and cassava. It differs
from other lactic acid species in that it can tolerate fairly
high concentrations of salt and sugar (up to 50% sugar).
It also initiates growth in vegetables more rapidly over
a range of temperatures and salt concentrations than any
other lactic acid bacteria. L. mesenteroides produces
carbon dioxide and acids which rapidly lower the pH and
inhibit the development of undesirable microorganisms. The
carbon dioxide produced replaces the oxygen, making the
environment anaerobic and suitable for the growth of subsequent
species of lactobacillus. Removal of oxygen also helps to
preserve the color of vegetables and stabilizes any ascorbic
acid that is present.
Pediococcus strain
P. acidilactici is a specific strain of lactic acid-producing
bacteria helping to keep a proper balance of micro flora
in the digestive system. The organism has been used to control
Listeria monocytogenes in temperature-abused vacuum-packaged
wieners.
S. boulardii is a lactic acid yeast that does not
promote the growth of Candida albicans nor is it related
to the Candida yeast species which cause infections in the
gastrointestinal and urinary tracts. In fact, studies have
shown it prevents Candida from spreading. However, prescription
antifungals should not be taken at the same time as supplements
with S. boulardii since these will kill it as well.
Alcohol will also inactivate this organism.
S. boulardii is considered to be a non-pathogenic,
non-colonizing baker’s yeast species which is closely related
to brewers¡¦ yeast (S. cervesiae). S. boulardii
is a unique probiotic in that it is known to survive gastric
acidity and is not adversely affected or inhibited by antibiotics
or does not alter or adversely affect the normal flora in
the bowel. For this reason, other friendly probiotic organisms
can be taken at the same time as S. boulardii.
In
a study published in a 2003 issue of the European Journal
of Gastroenterology and Hepatology, S. boulardii proved
to be helpful in ulcerative colitis. Studies suggest that
it also protects the gut from amebas and cholera. In addition,
it has proven to alleviate the diarrhea caused by Clostridium
difficile, Crohn's disease, and that of other causes.
S. boulardii has been found to secrete a protease
which digests two protein exotoxins, toxin A and toxin B,
which appear to mediate diarrhea and colitis caused by Clostridium
difficile. In
Europe, S. boulardii is sold in capsules over-the-counter
for the treatment of diarrhea and for preventing and treating
various other digestive disorders.
S. cerevisiae is commonly known
as baker's or budding yeast used in making bread and beer.
¡§Budding¡¨ refers to how the yeast multiplies. It is also
the strain that makes the nutritional dried supplement known
as ¡§Brewers¡¦ Yeast¡¨. Some nutritional yeasts are made
from the by-products of breweries, distilleries, or paper
mills; but a superior kind should be that which is grown
on a base of molasses. This gives it a higher content of
vitamins and minerals, as well as other beneficial components.
Brewers¡¦ nutritional yeast also does not contribute to Candida
yeast infections.
S. thermophilus, in combination with L. bulgaricus,
is used commercially to produce yogurt. This organism is
known to be efficient in breaking down lactose, a desirable
trait for those who are lactose-intolerant. S. thermophilus
is found in fermented milk products, especially in the production
of yogurt. S. salivarus subspecies thermophilus
type 1131 is another probiotic strain. S. thermophilus
is a gram-positive facultative anaerobe; cytochrome-, oxidase-
and catalase-negative; nonmotile, non-spore forming and
homofermentative; an alpha-hemolytic species of the viridans
group; and, classified as a lactic acid bacteria.
S. thermophilus is known to destroy such pathogens
as Pseudomonas, E. coli, Staphylococcus aureus, Salmonella,
and Shigella. This activity is likely because of
its ability to produce ¡§ethanol acetone¡¨, a potent anti-pathogenic
agent. In addition, it stimulates the production of “c¡¨cytokine¡¨ which
are involved with the immune system. Other
research suggests that S. thermophilus can improve
the nutritional value of foods by making micronutrients
available to the host. In hospitalized children, it has
been shown that supplementation of infant formula milk with
Bifidobacterium bifidum and Streptococcus thermophilus
reduced rotavirus shedding and episodes of diarrhea.
Escherichia coli (E. coli)
is a very familiar bacterium. Although found everywhere, including
the human body, E. coli strains are usually harmless;
but some can cause diarrheal diseases and even death. However,
their presence in the human intestine is necessary for normal
health and development. Some strains help synthesize B vitamins
and vitamin K. Keeping the intestines healthy with probiotics
will automatically keep this one in check so that its numbers
will not get out of hand to where it becomes a pathogen.
Escherichia coli strain nissle 1917
is the most studied probiotic strain of E. coli.
Its name is derived from the fact that it was isolated from
a World War I soldier who survived a particularly severe
outbreak of diarrhea. The Nissle strain has been found to
reduce significantly allergy incidences in children by the
age of ten. The use of this strain in treating Crohn¡¦s disease
and ulcerative colitis is generating some attention. In
well-controlled, double blind trials, Nissle was found to
be as effective as the drug mesalazine in maintaining periods
of remission in these patients. In addition, it was found
to inhibit adhesion of the pathogenic strains of E. coli,
isolated from patients with Crohn¡¦s disease. These findings
validate the long-time belief that probiotics in general,
and this strain in particular, play a significant role in
preventing and curing many cases of Crohn's disease and
ulcerative colitis.
