If you’ve ever read the back of a probiotic supplement pack, you’ve probably seen long, complicated names like Lactobacillus bulgaricus, Streptococcus thermophilus, or Bifidobacterium longum. Sometimes there’s even a strange number next to them — something like NBIMCC 8244 or DSM 17938. Those codes may look like random lab jargon, but they’re actually the hidden passports of microbes or something like their ID cards. They help scientists know exactly which living strain i

Lactic acid bacteria are among the most important microbes in food fermentation and gut health. They are called “lactic” not because they come from milk, but because they produce lactic acid as a result of fermentation.

Milk looks simple, but it is one of the most complex foods we consume. When milk is fermented, it doesn’t just become thicker or more acidic — it is fundamentally transformed. Fermentation changes the structure of milk proteins, the sugar content, and how the body interacts with it during digestion.

Lactic Acid Bacteria, Bifidobacteria, and Butyrate: Supporting Gut Lining and Intestinal Wall Health

Bifidus artistic Bifidobacterium  (often referred to as Bifidus ) is a genus of probiotic bacteria naturally found in the human gut, particularly in infants. It has been widely studied for its role in digestion and immunity. First discovered over a century ago, these bacteria remain central to our understanding of how beneficial microbes support human health. The story of Bifidobacteria began in 1899, when Dr. Henry Tissier, a French paediatrician working at the Pasteur Insti

Lactobacillus acidophilus (L. acidophilus) is one of the best-known and most widely used probiotic bacteria, valued for its ability to support digestive, immune, and vaginal health. Found in humans, animals, and fermented foods worldwide, this “acid-loving” bacterium has a fascinating story and continues to play a crucial role in our well-being.

Making your own yoghurt at home is a great way to enjoy fresh, healthy food while saving money. Homemade yoghurt is free from artificial

Slow fermentation sometimes delivers a lumpy, ropy, sloppy, and viscous texture when making homemade yogurt and homemade kefir. Although...

The idea of consuming live microbes to promote health is not new. Back in 1907, Élie Metchnikoff, a disciple of Louis Pasteur, the Father...