When it comes to bacteria, our imaginationrepresents small disgusting creatures that move silently, multiply not by the days, but by the hour, they attack when you least expect it, but exist only in order to somehow influence our health and life.
And yet the world of microorganisms isdiversified, it is much more complicated than it seems. In addition to harmful bacteria that have a negative effect on human health, there are useful in our body that exist in order to prolong our life in every way. It is these bacteria that are found in lactic acid foods.
Lactic acid bacteria belong to the groupUseful bacteria that have similar beneficial properties. They give lactic acid as the final product of fermentation. In nature, these bacteria are widespread. They also live in the human biological environment (digestive tract).
Manufacture of lactic acid products
First of all, lactobacilli are known for the fact thatare the main component of fermented dairy products, but they are also used in marinating vegetables, baking, drying fish and meat, making dried sausages. Lactic acid bacteria in products serve as real "warriors". They "struggle" for preserving their useful properties, freshness, taste qualities.
The leaven of lactobacilli is a phenomenon,which has been practiced for several millennia. It is interesting that people used them without understanding chemical formulas and understanding the theoretical and scientific foundations of this process. These components were used in the manufacture of food to give it a characteristic taste, texture, to maintain freshness and taste for a long time.
Today the consumer is available a wide variety oftypes of fermented milk products, which include such drinks as yogurt, yogurts, bifidoks, hard foods - cheeses, in the production of which these microorganisms are used. In the manufacturing process, the properties of the microorganism are involved to interact with sugar and lactose in such a way that they become lactic acid.
As the amount of lactic acid increases,the amount of protein in milk is subject to change (shrinking). The texture of the product can be changed. Other parameters, for example, such as temperature and composition of milk, are also responsible for the formation of characteristic features of the final product.
Lactic acid bacteria belong to the groupsaprophytes. They give the fermented milk sour taste. Additional characteristic flavors and aromas are often the effect of other organic products of lactic acid bacteria. For example, acetaldehyde - it is thanks to this organic compound that there is a characteristic smell of yogurt.
But diacetyl gives a taste of butter. Other microorganisms, such as yeast, can also be incorporated into bacterial cultures in order to find a unique taste.
For example, thanks to alcohol and carbon dioxide, made "by leaps and bounds", such drinks as kefir and koumiss acquire their unique smell and taste.
Technological processes of production, such asreduction of whey or additives of flavoring components, also contribute to the availability of a huge assortment and variety of lactic acid products. Very interesting in this regard is the technological process of making yogurt. During the production of this product, a symbiotic relationship occurs between two strains of bacteria Streptococcus Thermophilus and Lactobacillus Bulgaricus, when each of the microorganisms provokes the growth of the other.
Thanks to such an interaction,significantly reduce the time required for fermentation. Also, this method allows to obtain unusual flavor characteristics of the finished product, which would not have been successful if only one kind of microorganism was used in fermentation.
In yoghurt and other fermented products, lactic acid bacteria are used as key ingredients, turning the product into a probiotic.
Probiotics - products that containlactic acid bacteria. Reduced indicators such as fat content and calories. Probiotics supplement and help intestinal bacteria function better. The world market of these products is trying to meet the growing needs of consumers, who are increasingly worried about their health every year.
Lactic acid bacteria belong to the groupMicroorganisms that can have a positive effect on the body. They are not only of great importance for agriculture, but also play a key role in ensuring human health.
Lactobacillus and man
Lactic acid bacteria accompanied a person throughout his life. They are used in the production of certain products, have the ability to ferment lactose and sugar.
Nevertheless, it is much more valuable than theiruse in the food industry is their contribution to maintaining good health of our body. Lactic acid bacteria belong to the group of microaerophilic Gram-positive microorganisms provoking fermentation processes.
Some time ago, medicine and science werenot able to assess the unique properties of this "mighty army." The main killers of beneficial bacteria that are in our body are antibiotics and malnutrition.
To date, microorganisms are emerging fromShadows, showing us a whole gamut of their unquestionable advantages. Now the use of lactic acid bacteria is indispensable in many spheres of industry: not only food, but also pharmaceutical, agricultural, etc.
Bacteria of the genus Lactobacillus
Lactobacillus is one of the most commongenera, which belong to the group of lactobacilli. It turned out that representatives of Lactobacillus strains can support human health. They are able not only to ensure good health, but also to resist severe infections and serious diseases.
Errors in the observance of nutrition, which we allowedover the years, a sedentary lifestyle, constant stress and fuss have caused immense harm to the state of our microflora, in which Lactobacillus bacteria form an essential part.
The place of their depleted population is readily occupied by harmful microorganisms that cause intestinal peristalsis, provoking diarrhea and colitis.
Available in a certain amount in products such as yogurt and kefir, or probiotics, lactic acid bacteria (photo Lactobacillus can be seen below) normalize the composition of the intestinal microflora.
They facilitate digestion, especially that food,which contains a large amount of carbohydrates. Also, Lactobacillus normalizes the intestinal peristalsis, which makes it possible to effectively treat any digestive system diseases, in particular dyspepsia, constipation and diarrhea.
Scientific and medical research of lactic acid bacteria
With each new scientific research, we allMore and more we learn about the previously unknown properties of beneficial microorganisms. For example, a recent study showed that lactic acid bacteria can alleviate symptoms of lactose intolerance. Some of them, for example Lactobacillus Rhamnosus, participate in the manufacture of the probiotic LAKCID®, which helps to prevent diarrhea, which can occur due to the use of insufficiently washed vegetables and fruits, unboiled water, and the lack of habit of washing hands before eating.
Clinical perspectives for pharmaceuticalproducts produced on the basis of lactobacilli are very wide. Deep studies of these specific microorganisms began to be carried out relatively recently. Many of the revealed properties have not yet received scientific exhaustive evidence. However, the results are very promising.
Benefits of lactobacilli - prevention of bloating and constipation
It should be said that the importance of lactic acidbacteria is difficult to overestimate. Thanks to many years of research and study of the properties of these microorganisms, it turned out that they can be used in a variety of areas.
For example, they are able to eliminate suchproblems with the stomach, like swelling and constipation, which are caused by a violation of the intestinal microflora. Normalizing it, lactic ferment bacteria improve intestinal motility. In addition, taking probiotics, a person cleanses his body by accelerating the process of digestion.
Helicobacter pylori eradication therapy
Helicobacter pylori is one of the mainthe causes of the appearance of chronic gastritis, peptic ulcer diseases of the stomach and duodenum, lymphoma and even stomach cancer. Patients who have this kind of bacteria in the body complain of bleeding and sudden weight loss, as a result of which the doctor orders them to undergo special therapy. Despite 20 years of detailed study of this bacterium, it has not been possible to develop an ideal therapy system for fighting Hp infection.
In general, treatment is due to influenceantibiotics, which are capable of destroying living microorganisms, which include a harmful bacterium. As you know, these drugs have a negative impact on the overall microflora of the body, resulting in a person may lose the ability to resist various diseases. It is here that useful lactobacilli, contained in probiotics, that can fill the missing elements of the body's microflora after the passage of eradication therapy come to the rescue.
Some studies show thatlactobacilli are also able to suppress the process of reproduction of dangerous Helicobacter pylori. So the role of lactic acid bacteria in the process of getting rid of severe stomach diseases can be key.
Strengthening the immune system
Studies show that probioticspositive influence on the strengthening of the body's natural immunity (ability to resist diseases). Their participation in activating macrophages, increasing levels of cytokines and immunoglobulins has received scientific justification. At the same time, probiotics do not cause side effects in the form of allergic reactions and inflammatory processes. They are also able to counteract the processes of oncological neoplasms.
Hope of the Future Medicine
Of course, today lactic acid bacteria cana hope of modern medicine. Perhaps, thanks to these powerful microorganisms, in the near future we will be able to overcome serious diseases, which present a huge problem for all mankind today. It must be said that the results of scientific research in recent years indicate that this will be the case.</ p>