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An example of fermented milk, a dairy product L. acidophilus is commonly added to for probiotic effects. As stated in a journal from the American Dairy Science Association, "Lactobacillus acidophilus is a commercial strain and probiotic that is widely used in the dairy industry to obtain high-quality fermentation products."
Due to more than a century of safe use, the FDA has granted L. bulgaricus a "grandfather" status, with an automatic GRAS status (generally recognized as safe). [17] Moreover, the Code of Federal Regulations mandates that in the US, for a product to be called yogurt, it must contain two specific strains of lactic acid bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus, as ...
L. salivarius has been shown in some studies to improve periodontal health by reducing bleeding on probing and inhibiting harmful bacteria. While some strains may increase the risk of dental caries, others can decrease levels of Streptococcus mutans and enhance salivary buffering capacity, which may create a protective effect against dental caries and tooth decay.
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. [1] [2] Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases.
Strep throat is caused by the bacteria Streptococcus pyogenes, or group A streptococcus. "These bacteria are contagious and can be spread through droplets when someone coughs or sneezes or through ...
Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus [8] as a starter for making yogurt.The Lb. bulgaricus 2038 strain has been used for decades for yogurt fermentation.