General microbiology - viruses, bacteria, fungi >>>> Acidophilic bacteria

Acidophilic bacteria.

Acidophilic food products (sour milk products) are today popular with people seeking to maintain immunity, improve the digestive tract, and cure dysbiosis. And these products are the result of the vital activity of a number of specific microorganisms - commensals, who are able to produce natural acids in exchange for lactose - an integral part of all dairy products. Among the group of microorganisms capable of fermenting ("fermenting") dairy products, a special place is occupied by one of the types of bacteria Lactobacillus (Lactobacillus) - acidophilus bacillus or Lactobacillus acidophilus.

This microorganism, in comparison with its related relatives, has the ability to survive in conditions of high acidity and high concentration of ethyl alcohol, and produces lactic acid itself, which puts it in a number of important antagonists of highly pathogenic microorganisms, many of which (E. coli, Staphylococcus aureus, Proteus, Shigella, Candida fungi) cannot colonize the body in conditions of high acidity. Acidophilic bacteria are able to hydrolyze carcinogenic substances, inactivate histamine (antiallergens).

Such specific properties of acidophilic bacteria are compared in terms of effectiveness with the antiseptic, immunological and antiallergic action of some medicinal preparations. It is for this reason that acidophilus bacillus is an independent probiotic agent (a component of "Linex", "Normobact", "Maxiflor") in the treatment of various digestive disorders, dysbiosis and infections of the oral mucosa, urogenital mucous membranes.

Acidophilic bacteria are an integral part of immunity, as they are able to inhibit the growth of pathogens, synthesize vitamins of group B (especially a rare vitamin of natural origin B12), E, PP, K, create the prerequisites for the assimilation of Ca, Fe and vitamin D. Acidophilic bacteria themselves are unstable to high temperatures, and die at temperatures close to boiling, which makes warmed acidophilic products useless as medicinal products - probiotic starter cultures, kefir, yoghurt, cottage cheese, and sour milk cheeses. This fact is taken into account when using dairy products, which contain acidophilic bacteria, as prophylactic food products.