Introduction of Acidophilus:Lactobacillus bulgaricus or Lactobacillus acidophilus.
✵The article gives records of the herb Acidophilus, its English name, Latin name and other names, property and flavor, its source one bacteria species, ①.Lactobacillus acidophilus, with a detailed introduction to the features of this bacteria species, the growth characteristics, and ecological environment of this bacteria species, the features of the herb Acidophilus, its pharmacological actions, medicinal efficacy, and administration guide.
English Name: Acidophilus.
Latin Name: Lactobacillus acidophilus.
Other Names: Lactobacillus bulgaricus, acidophilus
Property and flavor: cold nature, tastes sour and sweet.
Brief introduction: Lactobacillus acidophilus belongs to the genus Lactobacillus, a Gram-positive Bacillus. The end is round, and it mainly exists in the small intestine, releasing lactic acid, acetic acid, and some antibiotics that act on harmful bacteria, but the bacteriostatic effect is weak.
Source: Lactobacillus is a general name for various bacteria that can decompose saccharides such as glucose into lactic acid. Lactic acid bacteria (LAB) is a spore-free bacterium, which belongs to Gram-positive bacteria. Single, double, or short-chain arrangement, anaerobic respiration. Lactobacillus has a strong ability to metabolize carbohydrates and produce acid, it can synthesize glucan and heteropolysaccharides. It can ferment saccharides to produce lactic acid or other acid substances. The lactic acid produced has flavoring and antiseptic effects. The Lactobacillus acidophilus is introduced:
Description: This bacterium is rod-shaped, with blunt and round ends and positive Gram staining. The cells of the aged culture are unevenly colored, showing bipolar coloring. The size of the thallus is about 0.6-0.9 × 1.5-6.0μm, which is single, in pairs, or in a short-chain arrangement, with no motility and no spores.
Ecological environment: This bacterium is microaerobic and can grow in general conditions. The optimal culture temperature is 35~38 °C (Celsius, or 95~100.4 degrees Fahrenheit), it can't grow at 15~22 °C (Celsius, or 59~71.6 degrees Fahrenheit), but it can grow at 48~55 °C (Celsius, or 118.4~131 degrees Fahrenheit). The optimum pH (pH scale:acidity-basicity) is 5.5~6.0, and the pH for its initial growth stage is 5~7. It can grow in 2% NaCl (sodium chloride or salt) and 2% bile salt.
Growth characteristics: The nutritional requirements are complicated, including amino acids, pantothenic acid (vitamin B5), riboflavin (vitamin B2), niacin, and folic acid, but thiamine (vitamin B1) is not necessary. Adding glucose, yeast saps, and whey to the culture cluster can promote its growth. It grows well in milk and whey. On agar plate culture medium, the colonies were rough, small, irregular, round, and slightly uplifted, gray-white, translucent, observed under a microscope, showing uneven glass frosted flowers, with filiform or curly edges.
Some strains can ferment glycogen, others can ferment melibiose, raffinose, or both, and DL- lactic acid is produced by homofermentation. Its coagulation and acid production in milk is uncertain, can produce 0.3-1.9% lactic acid.
Characters of herbs: The herb commercial preparation is normally in granule, liquid, powder, tablet, etc. It is often combined with other friendly bacteria or added to milk, yogurt, and nondairy products.
Pharmacological actions: ①.Adjust the intestinal microflora balance; ②.Inhibiting proliferation of intestinal microbes; ③.antagonistic effect;
Lactobacillus acidophilus could adjust the balance of intestinal flora and inhibit the proliferation of harmful microorganisms in the intestine. Lactobacillus acidophilus has an antagonistic effect on pathogenic microorganisms.
Lactobacillus acidophilus can secrete anti-biotin-like substances, such as acidolin, acidophilin, and lactobacillin, which have antagonistic effects on intestinal pathogenic bacteria.
Lactobacillus acidophilus and Bifidobacterium are mixed to form a fermenter. Milk food containing these two kinds of viable bacteria is good for digestive functions, especially for infants with gastrointestinal dysfunction and some patients with gastrointestinal dysfunction caused by long-term oral antibiotics. After eating fermented milk containing these two kinds of viable bacteria, it can quickly restore the normal balance of intestinal flora and inhibit the proliferation of putrefying bacteria, so it has a good nutritional and health care function.
According to relevant study from BK Mital and SK Garg, its antagonistic effect against pathogens and other organisms is possibly mediated by competition for nutrients and adhesion sites, formation of metabolites (such as organic acids, hydrogen peroxide) and production of antibiotic-like compounds and bacteriocins.
Medicinal efficacy: Regulate the microecology of stomach and intestine, increase the number of probiotics in the large intestine, etc.
Administration of Acidophilus:
Administration Guide of Acidophilus
Herbal classic books:
Acidophilus is often combined with other friendly bacteria or added to milk, yogurt, and nondairy products. The common daily dosage is 8 ounces (about 227~234 ml) of yogurt containing live acidophilus cultures, one enteric-coated capsule containing two to three billion viable organisms, or half to 1 teaspoon of the powder or liquid. Follow the package instructions to use commercial acidophilus formulations.
Contraindications, Precautions and Adverse Reactions: Avoid live bacteria products within two hours of taking antibiotics. There is no reports of toxic reactions to acidophilus containing products.
URL QR code:
1.Introduction of Acidophilus:Lactobacillus bulgaricus or Lactobacillus acidophilus.
2.Anticarcinogenic, hypocholesterolemic, and antagonistic activities of Lactobacillus acidophilus.By BK Mital and SK Garg