lactobacillus sp
DESCRIPTION
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MOHAMMAD IDRIS BIN ABU HASAN2013901053
AS1143A1
LACTOBACILLUS SP.
INTRODUCTION
INTRODUCTIONLactobacilli are genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. There are over 125 species in the genus of Lactobacilli.
Lactobacilli are everywhere! It lives in the air, on plants, and in your gut (and the guts of all animals); without it, we would not survive.
INTRODUCTIONIt is a major digester in any bio-dynamic system, meaning it breaks down nutrients and makes them available in a form we can use
Lactobacillus can be considered a probiotic which mean a live microorganism that may benefit health when consumed.
INTRODUCTIONLactobacillus are found in most fermented foods - yogurt, cheese, sauerkraut, pickles, beer, wine, cider and chocolate.
Benefits of lactobacillus in the diet include reduced lactose intolerance; prevention of yeast infections; control over diarrhea and symptoms associated with irritable bowel syndrome; prevention of cancer, allergies and eczema.
INTRODUCTIONProbiotics are generally considered safe, and the most common side effect is extra gas.
However, Lactobacillus acidophilus may be dangerous for people who have damaged intestines or a weakened immune system.
Probiotics can also interact with certain medications.
3 SPECIES USED IN FOOD INDUSTRY
Lactobacillus acidophilus
Lactobacillus plantarum
Lactobacillus acidophilus
Lactobacillus acidophilus
Lactobacillus acidophilus is added to milk for its probiotic properties and because it is believed to be easier to digest than regular milk for lactose intolerant individuals. There are two types of acidophilus milk: Sweet milk is refrigerated immediately after the bacteria is added, while a tart version is allowed to ferment prior to refrigeration.
Lactobacillus plantarum
Sourdough refers both to bread, and to the starter used to make it. Sourdough make thing rise. How?
How does it all work to make dough rise? Lactobacilli break down flour's complex carbohydrates into simple sugars—exactly what yeast needs for food. The yeast, feeding on these simple sugars, produces carbon dioxide bubbles. The elastic wheat gluten in bread dough traps these carbon dioxide bubbles, causing the dough to expand as if it contained a million tiny balloons.
When you put a risen loaf into the oven, the yeast quickly dies; but the CO2 it generated remains trapped beneath its flour/water matrix, producing a golden loaf of beautifully risen bread.
Lactobacillus acidophilus
Lactobacillus acidophilus and two other species such as Lactobacillus bulgaricus and Lactobacillus plantarum are all strains of lactobacillus used to make yogurt and kefir, a yogurt-like product originating from Turkey and Persia. Bacterial cultures are added to milk to ferment and thicken the final product. Studies published in the “Journal of the American College of Nutrition” and the “Annals of Internal Medicine” found that eating yogurt had the potential to lower the risk of coronary heart disease and yeast infections.
1 SPECIES CAUSING BAD IMPACT TO HUMAN
Lactobacillus acidophilus
Lactobacillus acidophilus
This “helpful” bacteria is also a popular probiotic. Probiotics provide living bacteria that help the body absorb nutrients and keep a healthy balance of good bacteria.
They help treat conditions like diarrhea, lactose intolerance, eczema, asthma, vaginal infections, and irritable bowel syndrome.
Lactobacillus acidophilus
Lactobacillus acidophilus can be obtain in the products just like in picture.
Lactobacillus acidophilus
People who are sensitive to lactose may develop stomach discomfort or other side effects from products that contain L. acidophilus.
This is not caused by the bacteria, but by the trace amounts of lactose that they may contain from the manufacturing process.
Lactobacillus acidophilus
This bacteria does not give bad impact to humans since it is a probiotic bacteria.
However, it may give some side effect to someone who sensitive to lactose such as develop stomach discomfort.
This is not caused by the bacteria, but by the trace amounts of lactose that they may contain from the manufacturing process.
Lactobacillus acidophilus
Side Effects and Warnings :
The most common side effect is gas, which usually decreases with continued use. Though some Lactobacillus strains have been linked to infection, the probiotic use of these strains is generally considered safe.
Some research suggests that half of the reported serious cases of infections due to Lactobacillus tend to occur in people with immune
Lactobacillus acidophilus
Side Effects and Warnings :
Lactobacillus may also cause arthritis, bloating, blockage of a lung artery, diarrhea, disease of the esophagus, heart inflammation, liver infection, skin reactions, stomach cramping, stomach lining inflammation, stomach rumbling, and vaginal burning and discomfort.
Lactobacillus acidophilus
Whoever have experience on these side effects must avoid if:
allergic or sensitive to Lactobacillus acidophilus, its parts, or members of the Lactobacillaceae family.
have milk allergies, due to possible milk allergens in L. acidophilus preparations made from dairy products.
have immune problems, as Lactobacillus may cause disease.
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