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--- home:othertreatments:probiotics [02.22.2019] – ["Healthy" bacteria play surprising role in gum disease] sallieq
+++ home:othertreatments:probiotics [02.22.2019] – [Kefir] sallieq
@@ Line 24: / Line 24: @@
-==== Kefir ====
-Lactic acid bacteria and yeasts in kefir grains and kefir made from them.   (({{pubmed>long:11938463}}))
-In an investigation of the changes in the microflora along the pathway:
-  * kefir grains (A)
-  * kefir made from kefir grains (B)
-  * kefir made from kefir as inoculum (C)
-the following species of lactic acid bacteria (83-90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus casei subsp. pseudoplantarum and Lactobacillus brevis. Yeasts (10-17%) identified were Kluyveromyces marxianus var. lactis, Saccharomyces cerevisiae, Candida inconspicua and Candida maris.
-In the microbial population of kefir grains and kefir made from them the homofermentative lactic streptococci (52-65% and 79-86%, respectively) predominated. Within the group of lactobacilli, the homofermentative thermophilic species L. delbrueckii subsp. bulgaricus and L. helveticus (70-87% of the isolated bacilli) predominated.
-Along the pathway A-->B-->C, the streptococcal proportion in the total kefir microflora increased by 26-30% whereas the lactobacilli decreased by 13-23%. K. marxianus var. lactis was permanently present in kefir grains and kefirs, whereas the dominant lactose-negative yeast in the total yeast flora of the kefir grains dramatically decreased in kefir C.
 ===== Commensal microbes have been shown to be harmful in some patients =====

home/othertreatments/probiotics.txt · Last modified: 09.14.2022 by 127.0.0.1