Bifidobacterium animalis spp lactis is a bacterium from the Actinobacteria phylum.
It produces short-chain fatty acids that are beneficial to colon cells.
Its development allows it to create an unfavourable environment for the proliferation of certain pathogenic bacteria.
Bifidobacterium animalis spp lactis is the bacterium most commonly found in fermented milk products.
Isolated in 1997, this bifidobacterium is classified as a gram-positive bacterium.
It also has the ability to grow in the complete absence of oxygen.
Bifidobacterium animalis spp lactis has anti-inflammatory properties.
In fact, the consumption and fermentation of lactose, an energy source, is the "sweet sin" of this bacterium.
It produces short-chain fatty acids, including butyrate and propionate.
These molecules are mainly used as an energy source by the cells of the large intestine.
This production, together with the acidification caused by the development of Bifidobacterium animalis spp lactis, has the beneficial effect of creating an environment unfavourable to the development of Enterobacteriaceae, the gram-negative bacteria generally responsible for infectious colitis.
In conclusion, Bifidobacterium animalis spp lactis promotes the development of immune cells.
It also has a beneficial effect on food and respiratory allergies and their associated intestinal and pulmonary manifestations.