Probiotic Bacteria in Kefir                                                    kefirprobiotics.htm

Metchnikoff, [Pasteur Institute, early 20th century] proposed that aging results from the proteolytic microbes producing toxic phenols, indols and ammonia from the digestion of proteins, what he called "intestinal auto-intoxication”.

Milk fermented with Lactic-Acid (producing) Bacteria (LAB), changes the gut PH balance and inhibits the growth of proteolytic [harmful] bacteria. Metchnikoff himself introduced in his diet sour milk fermented with the bacteria he called "Bulgarian Bacillus" and found his health benefited/ Pasteurize first then ferment with known LAB strains. Consume fermented results with active bacteria to colonize gut.

Henry Tissier at the Pasteur Institute first isolated a bacterium later renamed Bifidobacterium. Tissier found bifidobacteria in the gut flora of breast-fed babies and found clinical benefits from treating diarrhea in infants with bifidobacteria. Note: bacteria in gut transfers to breast milk.

During an outbreak of shigellosis in 1917, German professor Alfred Nissle isolated a strain of Escherichia coli from the feces of a soldier who was not affected by the disease. Nissle used the Escherichia coli Nissle 1917 strain in acute gastrointestinal infectious salmonellosis and shigellosis.

Fermented milk foods and drinks have been used for thousands of years. It is just recently that we have come to understand which & how microbes are most helpful to maintaining health.  A typically available probiotic formulation is Kefir, similar to Doogh, the Iranian national drink.


Kefir must contain:
a dairy base, at least 7 billion units of activity per cup
a combination of the following  cultures:

·           Lactobacillus Lactis

·           Lactobacillus Rhamnosus

·           Streptococcus Diacetylactis

·           Lactobacillus Plantarum

·           Lactobacillus Casei

·           Sacchoromyces Florintinus

·           Leuconostoc Cremoris

·           Bifidobacterium Longum

·           Bifidobacterium Breve

·           Lactobacillus Acidophilus


Evolve kefir: Study involving 248 (children (3-5 years old)

Reported in American Academy of Pediatrics Journal, A daily kefir intake: Beneficial effects on cold and influenza symptoms. Lead researcher Greg Leyer PhD, Madison, Wisconsin; Co researchers in Shanghai, Texas & Finland.

Single and combination probiotics Symptoms decreased significantly, relative to placebo, by



% Comb.

Fever incidence by



Coughing incidence by



Rhinorrhea incidence by



Fever, coughing, rhinorrhea duration by



Days absent from group child care by



Kefir is a good source of protein and is high in vitamins and minerals, especially B vitamins.

Benefits from Lactobacillus acidophilus:  improves & maintains the level good microflora bacteria, aids digestion, reduces gastrointestinal discomfort, Inhibits pathogens, gives feeling of well-being, improves tolerance to lactose, maintains immune function, strengthens natural defenses.


Buttermilk & Yogurt: Lactobacillus acid-loving cultures, similar to kefir.

The label on the container lists the active culture bacteria.  Buttermilk can be cultured from fresh milk at room temperatures.  By reading the original labels of store bought yogurt or  buttermilk  you can select particular bacteria groups as starter cultures which you can add to fresh milk.

With yogurt, you should buy the plain, unsweetened variety.    Directions are on the web for making yogurt in your oven from cultures that you have purchased.  Advice and support is available from the company that sold you the culture. Yogurt makers are available. To provide the necessary higher than room temperature. You may add store bought unpasteurized yogurt to pasteurized (not ultra-pasteurized) milk to make your own fresh yogurt.


Various Probiotic Microbes: These include both bacteria and a few yeasts:

All Lactose producing microbes convert lactose to acids: lactic and acetic. Thus, they reduce lactose intolerance symptoms.  Lactose-reduced fermented products (buttermilk, yogurt, cheese, kefir, doogh, etc) are more tolerated than milk containing sugar.



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