Bifidobacteria and lactobacilli - complex probiotics

the main (lactobacilli, bifidobacteria and bacteroids),

Lactobacillus (up to 30 percent in some samples)

Low levels of lactobacilli leave particular women more susceptible to infections because they may have fewer robust lactobacilli.

Some of the common forms of yogurt brands containing lactobacillus are:

Lactobacilli and bifidobacteria are the most frequently used.

Lactobacterin - a probiotic, which included acidophilic lactobacilli,

Genes and molecules of lactobacilli supporting probiotic action.

Genes and Molecules of Lactobacilli Supporting Probiotic Action.

Lactobacilli represent 83% of the total bacterial count.

This protection is based on various properties of the lactobacilli.

Natural and fresh yoghurt contains plenty of lactobacilli.

Sometimes it happens that lactobacilli are destroyed.

Adding Lactobacillus casei or other lactobacilli to yogurt seems to increase the proportion of fecal lactobacillus, which is why it could have beneficial effects.

Concentration of bifidus and lactic acid bacteria was low.