Probiotic Organisms
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The following are microorganisms considered to be human Probiotics:

Lactobacillus species: L. acidophilus, L. amylovorus, L. brevis, L.
casei, L. casei subsp. rhamnosus (Lactobacillus GG), L. caucasicus, L.
crispatus, L. delbrueckii subsp. bulgaricus (L. bulgaricus), L.
fermentum (L. fermenti), L. gasseri, L. helveticus, L. johnsonii, L.
lactis, L. leichmannii, L. paracasei, L. plantarum, L. reuteri, L.
rhamnosus

Bifidobacterium species: B. adolescentis, B. bifidum, B. breve, B.
infantis, B. lactis (B. animalis), B. licheniformis, B. longum

Other lactic acid bacteria: Enterococcus faecium, Lactococcus lactis,
Leuconstoc mesenteroides, Pediococcus acidilactici, Streptococcus
thermophilus

Nonlactic acid bacteria: Bacillus subtilis, Escherichia coli strain
nissle, Saccharomyces boulardii, Saccharomyces cerevisiae
Lactobacillus organisms are normal inhabitants of the human intestine
and vagina. They are the main ones that produce lactic acid in the
digestive tract, which is important for overall health. Some
nutritional benefits gained from lactic acid include an improved
nutritional value of food, control of intestinal infections, improved
digestion of lactose, control of some types of cancer, and control of
serum cholesterol levels.

Lactobacilli are gram-positive facultative anaerobes; non-spore
forming; and non-flagellated, rod or coccobacilli. To date, some 56
species of Lactobacillus have been identified.

L. acidophilus is the most commonly known probiotic bacterium. It is
found primarily in the small intestine where it produces natural
antibiotics called "lactocidin" and "acidophilin". These increase
immune resistance against such harmful bacteria and fungi as Candida
albicans, Salmonella, E. coli, and Staphylococcus aureus.
L. acidophilus implants itself on the intestinal walls, as well as on
the lining of the vagina, cervix, and urethra, thereby preventing
other organisms from multiplying to the extent that they can cause
infections. For years, it was assumed that it was the most beneficial
form of the "good" bacteria; but recent research has revealed that L.
rhamnosus may be just as important.

L. acidophilus helps control intestinal infections, thus reducing the
potential of diarrhea and other infections or diseases. It also
inhibits some types of cancer and helps control serum cholesterol
levels. However, reaching the intestines is the problem because the L.
acidophilus found in most commercial yogurts cannot live with stomach
acids and bile.

L. amylovorus is a bacterium found normally in the intestinal tract of
animals and humans, as well as in the mouth and vagina of humans. It
can sometimes be found in acidophilus milk, but it is mainly being
studied as a potential for a silaging agent and a commercial producer
of lactic acid.

L. brevis is a lactic acid-producing organism important in the
synthesis of vitamins D and K. Research studies have shown that L.
brevis decreases intestinal permeability (leaky gut syndrome),
improves intestinal micro flora, and has a positive effect on the
intestinal immune system. A recent study showed that this friendly
bacterium also has a positive effect in eliminating the ulcer-causing
bacteria Heliobacter pylori.

L. bulgaricus is an important bacterium used in fermenting yogurt. It
helps produce lactic acid, thereby providing a good environment for
other beneficial bacteria to grow, especially Lactobacilli and
Bifidobacterium. It was the first organism to be implicated in
providing benefits to human health and so named after its discoverer,
a Bulgarian scientist, when he isolated it from yoghurt cultures in
1908.
L. bulgaricus is considered to be a transient microorganism. This
means that it does not implant itself in the intestinal tract, but
roams throughout providing an important protective role. Studies
indicate that certain strains of L. bulgaricus improve the digestion
of milk, and stimulates the production of "interferon" and "tumor
necrosis factor", regulators of the immune system. L. bulgaricus
assists in the metabolism of lipids (fats) and may help control
cholesterol levels. It also produces natural antibiotic substances and
helps reduce the proliferation of less desirable microorganisms.

L. caseii is closely related to L. acidophilus and L. rhamnosus. It
secretes a substance called "peptidoglycan", which supports the
natural defences of the body and stimulates immune responses in the
intestinal tract. L. casei has demonstrated effectiveness in
increasing circulating IgA (immunoglobulin A) in infants infected with
rotavirus and has shortened the duration of associated diarrheal
episodes.
As with many of the Lactobacillus strains, this one also has some of
the same immune-enhancing effects provided through the production of
"bacteriocins", compounds that inhibit the growth of pathogenic
bacteria in the small intestine. In a 2003 issue of the Journal of
Nutrition Health and Aging, fermented milk containing the probiotic L.
caseihad a positive effect on lessening winter infections in the
elderly. It is a highly prolific organism and has strong resistance to
digestive enzymes.

L. caseii rhamnosus (Lactobacillus GG) is a name given in honor its
discoverers, Drs. Sherwood Gorbach and Barry Golden who isolated the
bacterium in 1985. Lactobacillus GG does survive and grow in the
acidic environment of the digestive tract. Once there, it shows an
exceptional ability to adhere to the intestinal mucosa and
proliferate.
According to the November 1999 Journal of Pediatrics, when it was
given to children who were taking antibiotics for minor bacterial
infections, Lactobacillus GG reduced the number and severity of the
bouts of diarrhea, including those hospitalized with rotavirus. It has
also been successful in eradicating Clostridium difficile in patients
with relapsing colitis. During research experiments,Lactobacillus GG
demonstrated the ability to inhibit chemically induced intestinal
tumors, as well as binding to some chemical carcinogens.

Lactobacillus GG and Bifidobacterium lactis were found to produce
significant improvement of atopic eczema in children with food
allergies. Lactobacillus GG along with other lactic acid bacteria,
including strains of Lactobacillus acidophilus, Lactobacillus
bulgaricus, Bifidobaterium longum and Streptococcus thermophilus, have
also demonstrated antioxidative ability, especially the chelation of
metal ions, particularly iron and copper.

L. caucasicus is commonly found in kefir - a word likely originating
from the Turkish word "Keif" which means"good feeling". The scientific
name "caucasicus" comes from the area of the Caucasus Mountains where
shepherds diets consisted mainly of kefir and who often lived to be
over 100 years of age.

L. crispatus is a part of the normal vaginal microflora. Lactobacillus
organisms help keep the vagina free from infection by producing
hydrogen peroxide, a substance that is highly acidic. When the ecology
of the vagina is disrupted through infection, douching, or poor
hygiene, for example, Lactobacillican die off, leading to a condition
known as bacterial vaginosis. In recent studies, L. acidophilus, L.
crispatus, and L. delbrueckii subspecies delbrueckii all inhibited
bacterial vaginosis-associated species in vitro, causing researchers
to conclude that these probiotics might be useful for vaginal
recolonization in women with recurrent symptoms. There are vaginal
suppositories available in some countries that promote this bacterium
to increase vaginal acidity. These suppositories also hold promise as
another protective agent against such diseases as gonorrhea and AIDS.

L. fermenti is one of the "friendly flora" bacteria useful in
protecting the vaginal area from vaginitis. It is used in making
sourdough bread, yogurt, and kefir.

L. gasseri appears to be the main Lactobacillus species that inhabits
the human gastrointestinal tract, havving a good survival rate, even
in the elderly. Other probiotic organisms (S. thermophilus and L
bulgaricus) did not survive when the elderly were given yogurt or
pasteurized yogurt. Tests have revealed that L. gasseri plays a
significant role in reducing gastic inflammation and in suppressing H.
pylori, the ulcer-causing bacterium.

L. helveticus is often used in making Swiss-type cheeses to enhance
flavour. It is also added specifically to certain fermented milks. The
surprising thing about this bacterium is in the studies conducted on
post-menopausal women by the University of Helsinki (2004), L.
helveticus proved to have significant effects on bone density and in
preventing trabecular bone loss when compared to other milk products
that did not contain the organism. In addition, by adding L.
helveticus, the results proved to increase bone formation of
osteoblasts (bone cells), as well as serum calcium concentrations. The
conclusion was that L. helveticus produces superior active components
not found elsewhere. In a separate study by the same university, the
bacterium also demonstrated some effect on hypertension by lowering
blood pressure somewhat.

L. johnsonii is an important probiotic because it survives passage
through the digestive tract. It adheres to intestinal cells, blocking
the colonization of potentially pathogenic bacteria. L. johnsonii
stimulates important mechanisms of the body's natural immune defences,
demonstrating the ability to produce an increase in the phagocytic
activity of peripheral blood monocytes and granulocytes.
Studies have shown that when fermented products containing this
organism were eaten, colonization of the small intestine by E. coli
was reduced significantly. In addition, a single oral dose of L.
johnsonii was sufficient to suppress all aspects of colonization and
persistence of C. perfringens and may be a valuable tool in controling
the endemic disease of necrotic enteritis common in the poultry
industry. C. perfringens can cause lesions in chicks and food
poisoning in humans. Preliminary studies have shown that L. johnsonii
may also have a protective effect against Campylobacter jejuni. L.
johnsonii has shown not only to help stimulate the immune system but
also to help with lactose intolerance and traveller's diarrhea.

L. lactis is used in the making of some cheeses, as well as in starter
cultures for making fermented milk products. The bacterium appears to
inhibit both gram positive (eg. listeria) and gram negative (eg. E.
coli) pathogens.

L. leichmannii is another bacterium that helps to produce lactic acid
and is often used to determine the concentrations of vitamin B12 in
products. Normally present in rye grain, it is one of the bacteria use
in making German rye bread.

L. paracasei is both acid and bile resistant, meaning it survives the
journey through the gastrointestinal tract to lodge in the intestines.
Recent research indicates that it is effective in the prevention and
treatment of certain types of diarrhea, as well as irritable bowel
syndrome. In addition, it has the ability to alter the activity of the
intestinal micro flora, modulate the immune system, and perhaps reduce
the risk of some cancers.
Studies have also been done as to its effects on the intestinal
microflora of the elderly. When fermented milk products containing L.
paracasei were consumed twice daily, dramatic reductions in the
occurrences of Clostridium difficile and Helicobacter pylori were
noticed in the elderly. In addition, it was also noticed that there
was an increase in the numbers of other Lactobacillus strains.

In other studies from the University of Nebraska, it was found that
the transport of L. paracasei was reduced significantly with the use
of glucose, fructose, and sucrose, but that other mono-, di-, and
trisaccharides did not affect it nearly as much.

L. plantarum has been studied for the treatment of recurrent
Clostridium difficile-associated diarrhea and for Candida yeast
infections. A particular strain called "299v", derived from sour dough
and used to ferment sauerkraut and salami, has demonstrated that it
can improve the recovery of patients with enteric bacterial
infections. The adherence of this bacterium reinforces the barrier
function of the intestinal mucosa, thus preventing the attachment of
the pathogenic bacteria.
L. plantarum has many significant uses including:

Preserving key nutrients, vitamins, and antioxidants
Manufacturing vitamins B1, B2, B3, B5, B6, B12, vitamins A and K, and
short chain of fatty acids
Helping to produce "lactolin", a natural antibiotic
Contributing to the destruction of moulds, viruses, and parasites
Eradicating such pathogens as Staphylococcus aureus from fermented
food
Helping to maintain healthy cholesterol and triglycerine levels
Increasing the number of immune system cells
Providing protection from such environmental toxins as pesticides and
pollutants
Reducing toxic waste at the cellular level
Stimulating the repair mechanism of cells
Synthesizing the anti-viral amino acid, L-lysine
Producing glycolytic enzymes which degrade cyanogenic glycosides
Eliminating toxic components from food including nitrates

L. reuteri is naturally found in the intestinal flora of animals, as
well as in humans, including breast milk. This bacterium strengthens
the immune system and helps to maintain the equilibrium of other
friendly microorganisms because it secretes an antibacterial substance
called "reuterin". According to a 1997 issue of the Journal of
Pediatric Gastroenterology and Nutrition, L. reuteri is an effective
treatment for rotaviral diarrhea in children.

L. rhamnosus is closely related to L. caseii and L. acidophilus but
more transient. It is a healthier species of "good bacteria" and
easily colonizes in the lining of the intestines and in the vaginal
tract. It is very prolific and has a high tolerance for bile salts and
digestive enzymes, meaning it survives the digestive process.
Certain strains of this organism have been shown to stimulate an
immune response against foreign intestinal organisms, as well as
preventing rotoviral or Clostridium difficile-induced diarrhea. Some
of its other abilities include:

Relieves hypersensitivity reactions and intestinal inflamation in
individuals with exzema and food allergies, especially those caused by
a "leaky gut" condition
Stabilizes over a wide range of temperatures and pH levels
Inhibits the growth of bad bacteria, especially Streptococci and
Clostridia
Enhances the immune system
Demonstrates anti-tumor activity
Assists those with lactose intolerance by releasing the lactase enzyme
in the stomach and small intestine that breaks down the lactose
molecule
Demonstrates significant health benefits, especially in infants and
the elderly
Produces the desirable lactic acid

L. salivarius is most abundant in the mouth and gums (hence its
scientific name), but it is also flourishes in the lining of the small
intestine. It is important in helping to normalize the flora of the
gut, especially in those with chronic bowel conditions. In one study
printed in the American Journal of Gastroenterology (1998), only L.
salivarius, and not L. casei or L. acidophilus, was able to produce
high amounts of lactic acid and completely inhibited the growth of H.
pylori in a mixed culture.
L. salivarius appears to help digest protein and may assist in the
breakdown of any incompletely digested proteins and their undesirable
by-products left in the gut which can cause putrefication. L.
salivarius is classified as a facultative bacterium, which means that
it can survive and grow in both anaerobic (without oxygen) and aerobic
(with oxygen) environments, although its main effects take place in
anaerobic conditions. This is a decided advantage over the well-known
Lactobacillus acidophilus, which has little or no growth in an aerobic
environment. L. salivarius is a very resilient bacterium which doubles
its population every twenty minutes.

Bacillus strains are found in soil, manure, and plant matter. Most
species are harmless; but others are not only harmful, but can be
deadly. Some strains are used to make antibiotics while others are
used as insecticides. The two that are considered to be probiotics
and, therefore, beneficial, are listed below.

B. lichenformis is a soil-based organism that has proven to inactivate
such lipid-enveloped viruses as HIV (human immunodeficiency virus),
SIV (simian immunodeficiency virus), HHV-6 [A and B] (human herpes
virus), EBV (Epstein-Barr virus), and CMV (Cyto-megalo-virus - related
to herpes). It also is effective against other organisms including
bacteria, mycoplasmas (a type of bacteria), and fungi.
This ability is attributed to its production of "surfactin", a
substance that has an antibiotic effect. In one follow-up of the
effects of soil-based organisms on 100 people, all but one reported
some sort of improvement. While many noticed improvements in the first
two weeks, some required up to 2 or 3 months of use before they found
benefit.

B. subtilis is a non-pathogenic bacterium that is widespread in soil,
water, and air. Certain strains are known to control the growth of, or
inhibit, harmful bacteria and fungi.
Bifidobacterium strains are common in the natural flora of human and
animal digestive systems. Some strains show a tendency to inhibit the
growth of such harmful bacteria as Salmonella. As probiotics, they
stimulate the immune system, aid in digestion, and assist in the
absorption of food ingredients and nutrients. They are also capable of
synthesizing some vitamins.

Bifidobacteria are gram-positive anaerobes; non-motile, non-spore
forming and catalase-negative. They have various shapes, including
short, curved rods, club-shaped rods, and bifurcated Y-shaped rods.
Their name is derived from the way they often exist; that is in a Y-
shaped or bifid form. Bifidobacteria are classified as lactic acid
bacteria,and, to date, about 30 species have been isolated.

Breastfed newborns begin to colonize bifidobacteria within days of
birth. However, populations begin to decline with advancing age unless
they are supplemented in the diet. Bifidobacteria are influenced by a
number of factors, including diet, antibiotics, and stress.

B. adolescentis inhabits the lower large intestine and appears to have
anti-tumor effects. B. adolescentis shares similar characteristics
with B. breve. Along with B. infantis and B. longum, B. adolescentis
accounts for almost 99% of the cultivatable flora. They have strong
effects against gram negative bacteria and prevent the colonization of
invading pathogens by competing for nutrients and attachment sites. At
the same time, they increase vitamin production and calcium
absorption. These beneficial bacteria also help ferment over 20 kinds
of carbohydrates into lactic acid.

B. bifidum (also known as Bacillus bifidus, Bacterium bifidum,
Lactobacillus bifidus, and Lactobacillus parabifidus) resides mainly
in the lining of the large intestine and the vaginal tract.
Strains of this species have been used in the production of certain
fermented foods and in therapeutic preparations for the treatment of
the following: digestive disorders in infants, enterocolitis,
constipation, cirrhosis of the liver, imbalance of intestinal flora
following antibiotic therapy, and for promotion of intestinal
peristalsis.

In hospitalized children, it has been shown that supplementation of
infant formula milk with Bifidobacterium bifidum and Streptococcus
thermophilus reduced rotavirus shedding and episodes of diarrhea.

B. bifidum is the most beneficial form of lactic acid and acetic acid
production. It has the ability to:

Digest lactose
Ferment indigestible fibers, thereby producing more energy
Synthesize some vitamins, especially several of the B vitamins
Assist in mineral absorption, especially iron, calcium, magnesium, and
zinc
Inhibit the growth of Salmonella, Bacillus cereus, Staphylococcus
aureus, Candida albicans, Campylobacter jejuni, Listeria, Shigella, E.
coli and Clostridium by crowding them out and eating the nutrients
they need
Fight bad bacteria by lowering the intestinal pH through its
production of fatty acids, lactic acid, and acetic acid
Absorb large quantities of ferrous ions, thereby inhibiting the growth
of bad bacteria that use it for food
Help decompose nitrosamines (cancer-causing substances) and suppress
the production of nitrosamines in the intestines
Help lower serum cholesterol

B. breve is probably the most common bifidobacterium in infants but
remains in the gut throughout adulthood. It is a lactic acid-producing
bacterium found in the small and large intestines. B. breve shares
many common characteristics with B. adolescentis. B. breve assists in
the production of the natural antibiotic called "lactobrevin". It
appears to have an affinity for absorbing carcinogenics, especially
those produced by charred meats. It tolerates bile acid well thereby
surviving its trip through the digestive system. It has been shown
that B. breve was able to eradicate Campylobacter jejuni from the
stools of children with enteritis, although less rapidly than in those
treated with erythromycin.
B. infantis is also known as B. lactentis, B. liberorum, and
Actinomyces parabifidus. B. infantis is found mainly in the large
intestines of infants (and thus its scientific name), but it can also
be found in adults and in the vaginal tract of women. This bacterium
is important because it has proven to stimulate the production of such
immune agents as cytokines. Like other bifidobacteria species, this
one can produce acids that may retard the colonization of the colon by
certain foreign or harmful bacteria including Clostridia, Salmonella,
and Shigella.
B. lactis (Bifidobacterium animalis subsp. lactis) is a strain of
friendly bacteria known to stimulate the immune response. According to
researchers in New Zealand, B. lactis proved to be an effective means
of enhancing cellular immunity in the elderly. Those who consumed
fermented products containing this bacterium showed a significant
increase in the proportions of total, helper, and activated T
lymphocytes, as well as natural killer cells. In addition, their
immune cells' ability to phagocytize (engulf and destroy) invaders and
the tumor cell killing ability of their natural killer cells was also
increased. The greatest improvements in immunity were found in those
subjects who previously had poor immune responses before receiving B.
lactis.
This strain appears to resist acid digestion and the action of bile
salts, thus surviving intestinal transit to reach the colon in
significant numbers. B. lactis also helps to relieve constipation and
prevents diarrhea, especially in children. It also has the ability to
decrease chronic inflammation of the sigmoid colon. In addition, its
anti-microbial properties decrease the effect of negative bacteria,
especially Clostridium.

B. longum is found in high concentrations in the large intestine. It
helps prevent the colonization of invading pathogenic bacteria by
attaching to the intestinal wall and crowding out unfriendly bacteria
and yeasts. Along with other microorganisms, it produces lactic and
acetic acids that lower the intestinal pH, which further inhibits
undesirable bacteria.
In studies, B. longum was found to reduce the frequency of such
gastrointestinal disorders as diarrhea and nausea during antibiotic
use and can improve the nutritional value of foods. Some strains have
the ability to produce B vitamins, as well as digestive, casein
phosphatase, and lysozyme enzymes. It also increases calcium
absorption. B. longum has a strong antitumor activity by regulating
markers and reducing incidence of colon tumors.

Enterococcus strains are found in the intestines of animals and
humans. They are gram-positive, facultative anaerobic cocci of the
Streptococcaceae family; spherical to ovoid in shape and occur in
pairs or short chains. They are also catalase-negative, non-spore
forming, and usually nonmotile.

In most cases, they cause no infection. In some people though,
enterococci can cause serious infections, especially those found in
the urinary tract (UTIs), wounds, and the blood. Vancomycin is often
the "last resort" antibiotic used to treat enterococcal infections,
but even this is becoming ineffective as new strains are formed.

A new strain called "Enterococcus faecalis TH10" is proving to be
highly effective against even the most deadly antibiotic-resistant
bacterial strains, including MRSA (methicillin-resistant
Staphylococcus aureus). Enterococcus faecium SF68 is another probiotic
strain that has been used in the management of diarrheal illnesses.

E. faecium should not be confused with the pathogenic strain called
Enterococcus faecalis. Although often uses synonymously, preliminary
studies have shown that E. faecalis has virulent factors while E.
faecium does not. E. faecalis is found mainly in animals other than
humans, but it can be found in humans as a pathogen.
E. faecium is an important nutritional support in the event of
diarrheal diseases, especially in cases when such pathogenic
microbes,as rotavirus, invade the bowel. It is a transient bacterium
so needs to be replaced continually. In several studies, it has proved
resistant to a wide variety of antibiotics and proved to be more
effective than L. acidophilus in shortening the duration of diarrheal
episodes. However, because of the concern over the similarities in the
Enterococcus (Staphylococcus) strains, many fermented foods
manufacterers have stopped adding E. faecium to their products.
Lactococcus strains are lactic acid producers and commonly used to
sour milk. They are gram-positive facultative anaerobes. Several
strains are being used or are being developed as protiotics.

L. lactis (formerly known as Streptococcus lactis) has the ability to
synthesize both folate and riboflavin, two important B vitamins. It is
one of the most important microorganisms used in the dairy industry,
particularly in cheese making, since it produces copious amounts of
lactic acid. Scientists are now experiementing with it by creating a
genetically modified version which secretes "interleukin 10". This is
expected to provide a therapeutic approach for inflammatory bowel
disease. However, the release of any genetically modified organism
always raises many safety concerns.
Leuconostoc strains may be found in various environments. The genus
belongs to the lactic acid-producing family of bacteria used in
fermenting foods to increase their nutritive quality. Some strains
produce the characteristic flavor in cultured milk products and
vegetables (sauerkraut)

.
L. mesenteroides is the organism most often used in fermenting
vegetables, particularly in the making of pickles and sauerkraut where
it initiates the desirable lactic acid. It is also used in the
fermentation of sour dough bread, sorghum beer, all fermented milks,
and cassava. It differs from other lactic acid species in that it can
tolerate fairly high concentrations of salt and sugar (up to 50%
sugar). It also initiates growth in vegetables more rapidly over a
range of temperatures and salt concentrations than any other lactic
acid bacteria.

L. mesenteroides produces carbon dioxide and acids which rapidly lower
the pH and inhibit the development of undesirable micro-organisms. The
carbon dioxide produced replaces the oxygen, making the environment
anaerobic and suitable for the growth of subsequent species of
lactobacillus. Removal of oxygen also helps to preserve the colour of
vegetables and stabilizes any ascorbic acid that is present.
Pediococcus strains are found in foods, on plants, and as beer-
spoilage agents. They produce inactive lactic acid and are used mainly
for making fermented vegetables, mashes, beer, and wort.

P. acidilactici is a specific strain of lactic acid-producing bacteria
helping to keep a proper balance of microflora in the digestive
system. The organism has been used to control Listeria monocytogenes
in temperature-abused vacuum-packaged wieners.
Saccharomyces strains are beneficial yeast organisms used in making
beer, bread, and as a nutritional supplement.

S. boulardii is a lactic acid yeast that does not promote the growth
of Candida albicans nor is it related to the Candida yeast species
which cause infections in the gastrointestinal and urinary tracts. In
fact, studies have shown it prevents Candida from spreading. However,
prescription antifungals should not be taken at the same time as
supplements with S. boulardii since these will kill it as well.
Alcohol will also inactivate this organism.
S. boulardii is considered to be a non-pathogenic, non-colonizing
baker's yeast species which is closely related to brewer's yeast (S.
cervesiae). S. boulardii is a unique probiotic in that it is known to
survive gastric acidity and is not adversely affected or inhibited by
antibiotics or does not alter or adversely affect the normal flora in
the bowel. For this reason, other friendly probiotic organisms can be
taken at the same time as S. boulardii.
In a study published in a 2003 issue of the European Journal of
Gastroenterology and Hepatology, S. boulardii proved to be helpful in
ulcerative colitis. Studies suggest that it also protects the gut from
amebas and cholera. In addition, it has proven to alleviate the
diarrhea caused by Clostridium difficile, Crohn's disease, and that of
other causes. S. boulardii has been found to secrete a protease which
digests two protein exotoxins, toxin A and toxin B, which appear to
mediate diarrhea and colitis caused by Clostridium difficile.

In Europe, S. boulardii is sold in capsules over-the-counter for the
treatment of diarrhea and for preventing and treating various other
digestive disorders.

S. cerevisiae is commonly known as baker's or budding yeast used in
making bread and beer. "Budding" refers to how the yeast multiplies.
It is also the strain that makes the nutritional dried supplement
known as "Brewer's Yeast". Some nutritional yeasts are made from the
by-products of breweries, distilleries, or paper mills; but a superior
kind should be that which is grown on a base of molasses. This gives
it a higher content of vitamins and minerals, as well as other
beneficial components. Brewer's nutritional yeast also does not
contribute to Candida yeast infections.
Streptococcus strains are mostly noted pathogens causing illnesses
that range from sore throats to rheumatic fever. However, there is one
beneficial strain which is found in cultured milk products.

S. thermophilus, in combination with L. bulgaricus, is used
commercially to produce yogurt. This organism is known to be efficient
in breaking down lactose, a desirable trait for those who are lactose-
intolerant. S. thermophilus is found in fermented milk products,
especially in the production of yogurt. S. salivarus subspecies
thermophilus type 1131 is another probiotic strain.
S. thermophilus is a gram-positive facultative anaerobe; cytochrome-,
oxidase- and catalase-negative; nonmotile, non-spore forming and
homofermentative; an alpha-hemolytic species of the viridans group;
and, classified as a lactic acid bacteria.
S. thermophilus is known to destroy such pathogens as Pseudomonas, E.
coli, Staphylococcus aureus, Salmonella, and Shigella. This activity
is likely because of its ability to produce "methanol acetone", a
potent anti-pathogenic agent. In addition, it stimulates the
production of "cytokine" which are involved with the immune system.
Other research suggests that S. thermophilus can improve the
nutritional value of foods by making micronutrients available to the
host. In hospitalized children, it has been shown that supplementation
of infant formula milk with Bifidobacterium bifidum and Streptococcus
thermophilus reduced rotavirus shedding and episodes of diarrhea.

Other

Escherichia coli (E. coli) is a very familiar bacterium. Although
found everywhere, including the human body, E. coli strains are
usually harmless; but some can cause diarrheal diseases and even
death. However, their presence in the human intestine is necessary for
normal health and development. Some strains help synthesize B vitamins
and vitamin K. Keeping the intestines healthy with probiotics will
automatically keep this one in check so that its numbers will not get
out of hand to where it becomes a pathogen.
Escherichia coli strain nissle 1917 is the most studied probiotic
strain of E. coli. Its name is derived from the fact that it was
isolated from a World War I soldier who survived a particularly severe
outbreak of diarrhea.

The Nissle strain has been found to reduce significantly allergy
incidences in children by the age of ten. The use of this strain in
treating Crohn's disease and ulcerative colitis is generating some
attention. In well-controlled, double-blind trials, Nissle was found
to be as effective as the drug mesalazine in maintaining periods of
remission in these patients. In addition, it was found to inhibit
adhesion of the pathogenic strains of E. coli, isolated from patients
with Crohn's disease. These findings validate the long-time belief
that probiotics in general, and this strain in particular, play a
significant role in preventing and curing many cases of Crohn's
disease and ulcerative colitis.