Survival instinct

摘要

There are at least twenty different probiotic bacteria commercially available. This means that new probiotic bacteria need to have specific benefits to consumer and industry to make a new launch successful. Following ten years of work by the research and development team at Aria Foods' Development Centre in Stockholm, the Lactobacillus F19 strain is now being marketed. Normal human microflora has always been dependent on the supply of bacteria from foods. Before modern food processing methods were developed, many foods were preserved by a spontaneous fermentation caused by growth of lactic acid bacteria. This resulted in a high intake of many different lactic acid bacteria. Today just a few foods are fermented and just a few strains tend to be used in each product.