Hurray for Lactobacilli
Pathogenic bacteria need not win all the time the balance if the digestive system is tipped. Mechnikoff stumbled on something interesting when he noticed that Bulgarian peasants who regularly drank sour milk lived longer. This sour milk contained lactic acid bacteria, which included lactobacillus. Lactobacillus seemed to combat well the pathogenic bacteria in the digestive system.
After much study. Metchnikoff concluded that the careful management of probiotic and pathogenic bacteria can make a person healthier. He wrote a book called “The Protogation of Life. Optimistic Studies”, and he wrote therein. “By transforming the wild population of the intenstine into a cultured population of the intestine into a cultured population…the pathological symptoms may be removed from old age, and… in all probability, the duration of the life of man may be considerably increased.”
Probiotics in Food
Since then, many scientists have focused on intestinal flora. Researchers found out that only specific strains of bacteria can survive the gastric acid and bile salts in the intestinal tract. These bacteria can also colonise the system and produce healthy results.
Scientists also got excited with the idea of using probiotic bacteria in manufactured foods. Two bacteria strains seemed right for this. Bifidobacteria and lactobacilli.
At the Nestle Research Center in Lausanne. Switzerland, scientists looked at 3,500 varieties of lactic acid bacteria. They discovered which specific strain can survive in the intestine and thrive there. This bacteria strain can also boost the body’s immune system.
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