Benefits of Lactobacillus Sporogenes as a probiotic

Benefits of Lactobacillus sporogenes as a probiotic

Clinical studies have revealed that L. sporogenes can be successfully implanted in the intestine. As explained in an earlier section, L. sporogenes satisfies the essential requirements of an efficient probiotic. Preparations of L. sporogenes in pharmaceutical dosage forms such as tablets, capsules, dried granules or powder have the following characteristics:

Contain a large number of viable lactobacilli that retain viability during preparation in pharmaceutical dosage forms and during storage before consumption. The spores are thermostable as against viable L. acidophilus cells which may not withstand lyophilization.
Survive in gastric secretions and bile of the upper digestive tract and reach the intestine safely.
Settle in the digestive tract and produce enough lactic acid and other antagonistic substances to inhibit the growth of pathogenic bacteria.

Being sporulated, they germinate under favorable conditions and produce sufficient viable cells which proliferate and perform vital healthful functions as described earlier. In addition, L. sporogenes spores are semi-resident and are slowly excreted out of the body (7 days after discontinuation of administration).

L. sporogenes is effective in the form of dietary supplements as well as when added to food products. Natto is a traditional fermented product from soya bean, consumed widely in Japan as a rich source of protein. Its flavor is improved by the incorporation of lactic acid bacteria such as L. sporogenes, L. acidophilus or Pediococcus acidilactiti to the starter culture (Bacillus natto), to yield a product called yogurunatto having superior flavor and storage characteristics as well as improved nutritional and therapeutic properties. A nutritive medium (homogenized mushroom, Lentinus edodus) is mixed with soya beans and fermented to yield this health food product. The requirement of availability of a number of viable lactic acid bacteria is fulfilled by using L. sporogenes.