Probiotics is the term coined to identify a class of beneficial bacteria found in foods such as yogurt, kefir, tempeh, soy beverages, miso and fermented cabbage. Those probiotics are either naturally-occurring or manually added into foods during processing. In addition, they are available in the form of tablets, powder or pills. Regardless, probiotics are thought to have medicinal effects such as improving intestinal function, alleviating diarrhea and constipation, and reducing the risk of colon cancer.
Lactobacillus acidophilus
Lactobacillus acidophilus belongs to a group of beneficial bacteria that reside naturally within the human intestinal tract and vaginal canal. As a member of the gut flora, Lactobacillus acidophilus performs important functions such as synthesizing vitamin K, producing anti-microbial agents, and fermenting dietary fiber. Yogurt is a great source of lactobacillus acidophilus.
Bifidobacterium bifidum
Like Lactobacillus acidophilus, Bifidobacterium bifidum also lives in the intestinal tract. Found in yogurt and fermented milk, this microorganism has a role in boosting immunity, treating diarrhea, and synthesizing B-complex vitamins.
Lactobacillus casei
Lactobacillus casei occurs naturally in the mouth and intestines where it helps in controlling diarrhea, supporting immune function, and relieving conditions such as inflammatory bowel disorder (IBS). In addition to yogurt, Lactobacillus casei is found in naturally fermented cheese, green olives and cucumber pickles.
References
- "Mayo Clinic": Lactobacillus acidophilus
- "National Center for Complementary & Alternative Medicine": Intro to Probiotics
- "Probiotics": Lactobacillus casie
- "Nutrition Therapy and Pathophysiology"; M. Nelms, K. Sucher, & S. Long; 2007
