Lactobacillus and Bifidobacterium

Lactobacillus and Bifidobacterium are the most common probiotic ingredients found in supplements. Lactobacillus is a large group of bacteria that is naturally present in the mouth, intestinal tract, and vagina. There are over 80 different species or strains of Lactobacillus, with some of the most common in probiotic supplements being L. acidophilus, L. casei, L. rhamnosus, L. bulgaricus and L. plantarum.

Bifidobacterium is another significant group of bacteria naturally present in the intestines, especially in infants. Like Lactobacillus, there are many different species and strains of Bifidobacterium used in supplements, including B. longum, B. breve, B. bifidum and B. lactis. Both Lactobacillus and Bifidobacterium are considered probiotic because studies show they support digestive and immune health when consumed.

Streptococcus Thermophilus

Streptococcus thermophilus is a bacteria commonly used in Probiotic Supplements and probiotic-fortified foods like yogurt. It is added to products for its ability to aid in lactose digestion. S. thermophilus also helps support a balanced microbiome and may have prebiotic properties as well. This bacteria tends to be well-tolerated but is generally not as prominent a probiotic ingredient as Lactobacillus and Bifidobacterium.

Saccharomyces Boulardii

Saccharomyces boulardii is a non-pathogenic yeast that has proven probiotic properties. It differs from typical beneficial bacteria in that it is able to survive the acidic pH of the stomach. S. boulardii has been shown to help maintain healthy intestinal function, support digestive balance and natural defenses against some harmful bacteria overgrowth. It is widely used in supplements designed to promote digestive and immune system wellness.

Lactococcus Lactis

Lactococcus lactis is a lactic acid producing bacteria commonly used in the food industry as a starter culture for making cheeses. Some research indicates it may have prebiotic properties that aid the growth of other beneficial bacteria. L. lactis is generally recognized as safe but not as prominent a probiotic as Lactobacillus or Bifidobacterium. Its role in supplements may be more supportive of other core ingredients.

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Enterococcus faecium is a controversial probiotic ingredient due to some pathogenic risks, though research on specific strains continues. E. faecium has shown ability to aid lactose tolerance and support immune responses. However, its use requires careful quality control and strains with a strong safety history to minimize concerns. Overall it remains a minor probiotic ingredient compared to others with more established beneficial profiles.

Probiotic Ingredients from Food Sources

Some probiotic supplements derive ingredients from fermented foods like kefir, kimchi, kombucha or miso. These types of “post-biotic” ingredients provide entire communities of bacteria alongside prebiotic food factors that nourish the growth of beneficial flora. While broad-spectrum post-biotics have many advantages, manufacturers must characterize and quantify the bacterial profiles to ensure predictable populations of established probiotic strains are delivered in viable counts great enough to confer health impact.

Maximizing Probiotic Viability

For any probiotic ingredient to provide benefits, it must remain live and active through the product shelf-life and survive the journey through the stomach to colonize the intestines in meaningful counts. Companies incorporate various technologies to improve stability including microencapsulation, freeze-drying, oxygen removal, and enteric coatings to protect probiotic payloads from harsh environmental conditions. Verifying continuous viable delivery through clinical testing is an important way supplement makers can substantiate the potency of their probiotic ingredients and formulations.

Multistrain Formulations

Combining two or more probiotic species and strains in a single product is thought to confer broader health-supporting properties through synergistic and complementary mechanisms of action. However, not all multistrain formulations are created equal. High quality products provide balanced, therapeutically significant counts of each identity-verified strain and prove viability stability through the end of shelf life.

In Summary, products with excess “filler” strains may not deliver the full benefit of any single constituent organism. Pharmacokinetic evaluation ensures compatibility and can help differentiate between well-designed and weakly-effective multistrain blends.

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