Senin, 30 September 2013

The Benefits of Lactobacillus

Jual Mikrobia Lactobacillus sp.

Lactobacillus sp are laktat acid bacterium. Its normally found in the mouth, intestinal tract, and vagina. Lactobacillus is used for preventing mouth sores and vaginal infections caused by bacteria and yeast infections. Some of Scientists and health experts have studied the benefits of various strains of lactobacillus for many years, noting that fermented foods such as yogurt, kefir, cultured milk, and certain cheeses seemed to confer positive health benefits to the people who ate them regularly.
Lactobacillus helps your body to absorb dairy products. In both the food industry and in supplements lactobacillus has a positive effect on nutrient bio availability. Often used to prevent and stop diarrhea in both adults and children, lactobacillus also has other health benefits. Lactobacillus can also live in fermenting products, such as yogurt. Humans appear to have a symbiotic relationship with this bacteria. Often found in yogurts lactobacillus is a strong probiotic, being one of the healthiest choices of consumption, it has been considered by some to be even more important than vitamin C. Acidophilus is also used in some milks and buttermilk sold in grocery stores and can also be bought in a concentrated form as a health-food product. lactobacillus based foods help you get the right amount of "good" and "bad" bacteria inside of your body. If you do not have a good ratio, no amount of minerals and vitamins will do you any good.
Some of the other benefits of lactobacillus are: Production of vitamin B and vitamin K, Sustains optimal blood pressure level, Supports efficient inflammatory response, Promotes optimal fungal and viral levels, Aids metabolism and breakdown of toxins, Promotes mineral and vitamin absorption, Can be easily stored, no conflict with other vitamins, minerals, amino acids and any other medications, promotes healthy digestion.
As much as antibiotics are used to cure infections in the body, probiotics can help prevent them in the first place. Lactobacillus are able to translocate and survive in the spleen and other organs for many days. They may even stimulate the immune system and get your defense system up and running. Some researchers have found that some strains of lactobacillus can stimulate powerful defense cells like the natural killer cells and also increase the anti-viral chemicals like interferon.
The lactobacillus also produces natural agents that have the capability of destroying any competing bacteria inside food or the human gut. It can also enable someone who is lactose intolerant to consume dairy products by breaking down the lactose from foods to a more suitable form.
Types of Lactobacillus Include:
Lactobacillus casei - is a transient, anaerobic microorganism of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of lactobacillus is documented to complement the growth of Lactobacillus. acidophilus.
Lactobacillus bifidus - is a friendly bacteria that helps maintain healthy bacteria in the large intestine by increasing the acidity of the region it inhabits and making the area inhospitable to dangerous bacteria.
Lactobacillus bulgaricus - is one of several bacteria used for the production of yogurt. It is also non-motile, and it does not form spores. It has complex nutritional requirements, including the inability to ferment any sugar except for lactose.
Lactobacillus rhamnosus - is a probiotic bacterium that was originally considered to be a subspecies of Lactobacillus casei, but later genetic research found it to be a species of its own. Lactobacillus rhamnosus inhibits the growth of most harmful bacteria in the intestine. It is used as a natural preservative in yogurt and other dairy products to extend the shelf life. It has probiotic properties. When administered orally it adheres to the mucous membrane of the intestine and may help to restore the balance of the GI microflora, promote gut-barrier functions and diminish the production of carcinogenic compounds by other intestinal bacteria.
Lactobacillus acidophilus - Lactobacillus Acidophilus bacterium is probably the most well known and some Lactobacillus species are used industrially for the production of cheese, sauerkraut, pickles, beer, wine, cider, kimchi and other fermented foods. It is sometimes used together with Streptococcus salivarius and Lactobacillus delbrueckii ssp. bulgaricus in the production of acidophilus-type yogurt.

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