L. Acidophilus - homofermentative, microaerophilic species, fermenting sugars into lactic acid, and grows readily at rather low pH values
L. Rhamnosus - most commonly found in the healthy female genito-urinary tract
L. Salivarius - live in the gastrointestinal tract and exert a range of therapeutic properties including suppression of pathogenic bacteria
L. Plantarum - commonly found in many fermented food products as well as anaerobic plant matter.; lactic acid bacteria
L. Casei - producer of the enzyme amylase (a carbohydrate-digesting enzyme); dominant species of nonstarter lactic acid bacteria
L. Bulgaricus - one of several bacteria used for the production of yogurt. It is also found in other naturally fermented products. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, the bacterium feeds on lactose to produce lactic acid,
L. Paracasei - gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics.
L. Lactis - sed extensively in the production of buttermilk and cheese; have been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH.
S. Thermophilus - classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products, and is generally used in the production of yogurt
B. Bifidum - Gram-positive bacterium that is not motile, anaerobic, and not spore-forming. The bacterium is rod-shaped and can be found living in clusters, pairs, or even independently. The majority of the population of B. bifidum is found in the colon, lower small intestine, breast milk, and often in the vagina.
B. Longum - microaerotolerant anaerobe and considered to be one of the earliest colonizers of the gastrointestinal tract of infants.
B. Breve - ] Bifidobacterim breve administered in combination with prebiotics or other probiotics and standard therapy has showed some beneficial effect
B. infantis - B. infantis thrives most in the intestines of infantis as it helps break down lactic acid in human breast milk. With this benefit, isn’t it fitting that the bacterial strain is named B. infantis? But don’t let its name fool you; it’s good for kids and adults, too. This probiotic also feeds on natural fructose (not the frankenfood ingredient HFCS), glucose, and other all-natural carbs.
B. Lactis - B. lactis may also support healthy cholesterol levels, ease ulcerative colitis, and even combat the effects of celiac disease.
Neti pot with probiotics so colonizes the brain
Take a antacid so stomach acid is neutralized and good bacteria make their way to the colon.
Swish antacid around in the mouth then swish probiotic around so colonizes the mouth
D-lactate accumulates because of unusual overgrowth of D-lactate–producing bacteria in the colon and dysfunction of metabolic systems.2 D-lactic acidosis is associated with neurotoxic effects characterized by ataxia, slurred speech, and confusion,
I think I have enough of the probiotics in milk and fermented food, maybe too much and maybe that is part of the problem??
Short bowel syndrome (SBS, or simply short gut) is a malabsorption disorder caused by a lack of functional small intestine. The primary symptom is diarrhea, which can result in dehydration, malnutrition, and weight loss. Other symptoms may include bloating, heartburn, feeling tired, lactose intolerance, and foul smelling stool.
The central defect that explains the development of D-lactic acidosis in those with short-bowel syndrome is carbohydrate malabsorption. Surgical resection reduces the capacity for digestion and absorption of dietary carbohydrate that normally takes place within the small intestine. An increased load of carbohydrate is consequently delivered to the colon where carbohydrate-fermenting bacteria reside. Within the colon, bacteria convert the increased carbohydrate load to lactate (both D and L isomers), which is then absorbed. The body has ample metabolic capacity, in the form of L-LDH, to deal with the abnormally high influx of L-lactate that results from this increased bacterial production of lactate, but only limited capacity to deal with the increased D-lactate load. Once that capacity is overwhelmed, D-lactate accumulates in blood and eventually acidosis develops.
Wiki: A rise in lactate out of proportion to the level of pyruvate, e.g. in mixed venous blood, is termed "excess lactate", and may also be an indicator of fermentation due to anaerobic metabolism occurring in muscle cells, as seen during strenuous exercise. Once oxygenation is restored, the acidosis clears quickly. Another example of increased production of acids occurs in starvation and diabetic ketoacidosis. It is due to the accumulation of ketoacids (via excessive ketosis) and reflects a severe shift from glycolysis to lipolysis for energy needs.
• D-lactic acidosis, also referred to as D-lactate encephalopathy, is a rare neurologic syndrome that occurs in individuals with short bowel syndrome or following jejuno-ileal bypass surgery. Symptoms typically present after the ingestion of high-carbohydrate feedings. Neurologic symptoms include altered mental status, slurred speech, and ataxia, with patients often appearing drunk. Onset of neurologic symptoms is accompanied by metabolic acidosis and elevation of plasma D-lactate concentration. In these patients, malabsorbed carbohydrate is fermented by an abnormal bacterial flora in the colon, which produces excessive amounts of D-lactate. High amounts of D-lactate are absorbed into the circulation, resulting in an elevated concentration of D-lactate in the blood. Development of neurologic symptoms has been attributed to D-lactate, but it is unclear if this is the cause or whether other factors are responsible