Latest Lactobacillaceae Stories
As clinical studies continue to validate the use of probiotics to help promote general gastrointestinal health, a growing U.S. market1 for probiotics indicates that the U.S. healthcare community and consumers alike are recognizing the value of these beneficial microorganisms.
Scientists have been unclear for some time about how most probiotics work.
A. Vogel Flagship product Molkosan now higher in healthful lactic acid and potassium due to an improved manufacturing process.
Researchers from the Institute of Food Research and The Genome Analysis Centre have published the genome sequence of a gut bacterium, to help understand how these organisms evolved their symbiotic relationships with their hosts.
Companies Predict that New Dosage Form Will Provide Extended Probiotic Shelf-Life and Viability.
TOKYO, May 10, 2011 /PRNewswire/ -- The Laboratory Department for Probiotics Research at the Juntendo University Graduate School of Medicine (NAGATA Satoru, YAMASHIRO Yuichiro et al.) studied supplementation of probiotic fermented milk containing Lactobacillus casei strain Shirota (LcS) in elderly individuals living at a nursing home and confirmed reduced fever associated with acute norovirus gastroenteritis.
Dr. Anthony Azar Suggests Vidazorb® Probiotics to Help Ease Discomfort New York, NY (Vocus/PRWEB) January 26, 2011 Dr. Anthony Azar suggests Vidazorb® probiotics to help ease discomfort.
EDEN Prairie, Minn., Dec. 29, 2010 /PRNewswire/ -- UAS Laboratories, Inc. entered into an agreement with Valensa and Parry Nutraceuticals to launch Probiogreen(TM), a new product combining premium DDS Probiotics with Parry organic spirulina.
Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. Since it produces lactic acid it helps with the propagation of desirable bacteria. This species is documented to have a wide pH and temperature range. It also improves digestion and reduces lactose intolerance and constipation. Most often L. casei is industrial, specifically for diary production. L. Casei is the dominant species of non-starter lactic acid bacteria present in ripening Cheddar...
Lactobacillus acidophilus is a species in the genus Lactobacillus. It is a homo-fermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 Â°C. It occurs naturally in the human and animal gastrointestinal tract, mouth, and vagina. Some strains have probiotic characteristics. Strains are commercially used in many dairy products. It is part of the normal vaginal flora and the acid it produces can help...
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- The protecting weather-shed built around the entrance to a house.