Characteristics of Probiotics

Probiotics are live, active forms of bacteria that mimic the "friendly" micro-organisms that live in the human colon. Probiotics are commonly used in foods and supplements because of their health benefits.

Chemical Properties

• During reproduction and respiration, probiotics create large amounts of lactic acid. This compound is responsible for many of the medicinal qualities of probiotics, as well as the tangy flavor of yogurt and kimchee.

Types

• The two most common probiotic species are lactobacillus acidophilus (often shortened to acidophilus) and bifidobacterium bifidus (also called bifidobacterium). Many supplements and foods contain both forms.

Digestive Effects

• Probiotics work in symbiosis with the human digestive tract. They help break down proteins and sugars, leading to improved bowel function and regularity.

Disease-Fighting Properties

• Probiotics compete with pathogenic bacteria and fungi (including yeast). When the body has an abundance of "friendly" bacteria, such as probiotics, they crowd out disease-causing organisms and make the colon less hospitable toward them. The bad bacteria is then less likely to thrive.

Sources

• Food sources of probiotics include several cultured foods, including yogurt, tempeh, kimchee, miso and fermented milk. Some supplement manufacturers also make chocolates and wafers containing probiotic cultures.