The probiotic cultures used in fermented foods have been studied extensively over several decades. Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host (Hill et al., 2014). While outcomes vary by strain and individual, research has linked commonly used fermentation cultures to specific functions within the digestive system and food fermentation processes.
Lactobacillus species
Lactobacillus strains are among the most widely researched probiotic bacteria. Scientific literature shows that Lactobacillus species play a role in maintaining gut microbial balance and supporting normal digestive function (Sanders et al., 2018). They are also valued for their ability to tolerate acidic environments, which makes them suitable for fermented foods and beverages (Marco et al., 2017).
Lactobacillus species are commonly found in traditional fermented foods such as vegetables, dairy, and non-alcoholic fermented drinks, where they contribute to flavour development and product stability (Marco et al., 2017).
Bifidobacterium species
Bifidobacterium species are naturally present in the human gastrointestinal tract and are among the dominant beneficial bacteria in early and adult life (O’Callaghan & van Sinderen, 2016). Research indicates that Bifidobacterium strains are associated with:
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Supporting gut barrier function
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Producing fermentation-derived metabolites such as short-chain fatty acids
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Contributing to overall microbiome balance
These functions are linked to their metabolic activity within the gut and their interaction with other beneficial microbes (Burgain et al., 2011; O’Callaghan & van Sinderen, 2016).
Streptococcus thermophilus
Streptococcus thermophilus is a well-established fermentation culture with a long history of safe use in food. Studies show that it contributes to carbohydrate metabolism during fermentation and supports efficient and consistent fermentation outcomes (EFSA, 2012).
This culture is frequently used alongside other probiotic bacteria to help create a clean flavour profile and stable fermented products (Sanders et al., 2018).
How Probiotics Are Studied in Human Health
Peer-reviewed research suggests that probiotics may interact with the human body through several mechanisms, including modulation of the gut microbiota, production of fermentation-derived compounds, and interaction with the gut immune environment (Sanders et al., 2018; Burgain et al., 2011).
Importantly, probiotic effects are strain-specific and dose-dependent, and responses can vary significantly between individuals (Hill et al., 2014). For this reason, fermented foods are best viewed as part of a balanced diet rather than as medical interventions.
Our Approach at Mindful Brew
At Mindful Brew, we select these cultures for their fermentation performance, safety profile, and documented history of use in food, rather than for making therapeutic claims. Our products are independently tested by IANZ-accredited laboratories and produced in line with FSANZ requirements for non-alcoholic fermented beverages.
Fermentation is carefully controlled, with carbonation and natural sweetening added post-fermentation to ensure consistency, flavour balance, and quality.
References
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Hill, C., Guarner, F., Reid, G., et al. (2014). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11, 506–514.
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Marco, M. L., Heeney, D., Binda, S., et al. (2017). Health benefits of fermented foods: Microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102.
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Sanders, M. E., Merenstein, D. J., Reid, G., et al. (2018). Probiotics and prebiotics in intestinal health and disease. Gastroenterology Clinics of North America, 47(1), 1–19.
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O’Callaghan, A., & van Sinderen, D. (2016). Bifidobacteria and their role as members of the human gut microbiota. Frontiers in Microbiology, 7, 925.
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Burgain, J., et al. (2011). Interactions of probiotic bacteria with the gut microbiota. Clinical Nutrition, 30(6), 742–749.
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EFSA Panel on Biological Hazards (2012). Scientific Opinion on the safety of Streptococcus thermophilus. EFSA Journal, 10(1), 2689.
This content is for general educational purposes only and is not intended as medical advice.