Lactobacillus delbrueckii
Lactobacillus delbrueckii: The Versatile Probiotic with Far-Reaching Health Benefits
Description
Lactobacillus delbrueckii is a Gram-positive, rod-shaped bacterium that is commonly found in fermented dairy products such as yogurt, cheese, and kefir. As a member of the Lactobacillus genus, it plays a crucial role in the production of lactic acid, which gives these products their distinctive sour taste and preserves their freshness.
Two subspecies of Lactobacillus delbrueckii are known for their importance in fermentation:
- L. delbrueckii subsp. bulgaricus: Primarily used in yogurt production and is known for its ability to produce a smooth, creamy texture. - L. delbrueckii subsp. lactis: Commonly used in the making of various cheeses, contributing to their flavor and texture.
Associated Diseases
Lactobacillus delbrueckii is recognized for its beneficial effects on human health, particularly in improving gut health. It has been associated with the prevention and treatment of various gastrointestinal disorders, including:
- Diarrhea: L. delbrueckii has been shown to effectively prevent and treat antibiotic-associated diarrhea in both children and adults. - Irritable Bowel Syndrome (IBS): Studies indicate that L. delbrueckii supplementation can alleviate symptoms associated with IBS, such as abdominal pain, bloating, and constipation. - Ulcerative Colitis: Research suggests that L. delbrueckii might be beneficial in maintaining remission and reducing flare-ups in patients with ulcerative colitis.
Did you Know ?
According to a study published in the journal "Nutrition and Cancer," regular consumption of fermented dairy products containing Lactobacillus delbrueckii was associated with a 30% reduction in the risk of developing colorectal cancer.
