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home:othertreatments:probiotics [02.22.2019]
sallieq [Kefir]
home:othertreatments:probiotics [02.22.2019] (current)
sallieq [Effects of probiotics may be subtle]
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 One 2011 study which administered fermented milk to mice concluded that the effects of probiotics on gut bacteria may be subtle.(({{pubmed>​long:​22030749}})) "​Cocktails of classic probiotics, which people have been trying for years, may have some benefit but the effect seems to be quite small,"​ [[http://​www.nature.com/​news/​microbiome-sequencing-offers-hope-for-diagnostics-1.10299|according to David Relman]]. ​ One 2011 study which administered fermented milk to mice concluded that the effects of probiotics on gut bacteria may be subtle.(({{pubmed>​long:​22030749}})) "​Cocktails of classic probiotics, which people have been trying for years, may have some benefit but the effect seems to be quite small,"​ [[http://​www.nature.com/​news/​microbiome-sequencing-offers-hope-for-diagnostics-1.10299|according to David Relman]]. ​
  
 +==== 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.
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home/othertreatments/probiotics.txt · Last modified: 02.22.2019 by sallieq
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