Bifidum longum

Dietetic properties. In 1908 the Russian biologist Metchnikoff put forward the theory that certain lactobacilli have a positive influence on digestion however, the influence depends on their ability to survive the passage through the stomach and resist the bile salts in the small intestine. Only recently has it been possible to produce commercial quantities of specific dietetic cultures based on selected strains of Bifidum infantis, Bifidum longum, Lactobacillus acidophilus and Lactobacillus casei. 

Bifidobacterium bifidum WC 418 Bifidobacterium breve WC 421 Bifidobacterium catenulatum ATCC 27539 Bifidobacterium longum subsp. infantis ATCC 15697 Deglycosylation Roncaglia et al. (2011) ... 

PCR-based DGGE and species specific PCR L. acidophilus, B. bifidum, S. thermophiles, S. thermophiles, L. bulgaricus. Streptococcus spp., S. thermophiles, B. adolescentis, B. longum, B. lactis. (Theunissen, Blitz, Torriani, Witthuhn, 2005)... 

There are many references of the use of bifidobacteria for LA production. Many investigations have shown that bifidobacteria promote health preferably via their application in the food industry (Shene et al. 2005 Popa and Ustunol 2011). From that perspective the interest has been focused more on the fermentation performance in combination with typical carbohydrates containing foodstuff (Bumleanu et al. 2011 Watson et al. 2012) than an industrial LA production (Li et al. 2008). In the genus Bifidobacterium (B.), B. adolescentis, B. animalis, B. bifidum, B. breve, B. longum and B. thermophilum are important LA producers. 

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