History of Bifidobacterium bifidum
Discovered in 1899 by French paediatrician, Henry Tissier at the Pasteur Institute where he noticed a strange “Y” shaped microorganism in the stool of infants who had diarrhea.
Found in:
Fermented foods such as yoghurt and kimchi, Miso, tempeh, pickles, sour dough bread, some vinegar, buttermilk, cured meats and certain wines.
What does this microbe do?
It belongs to a group of bacteria sometimes known as lactic acid bacteria, it assists in the breakdown of food, the take-up of nutrients and prevents the imbalance of microbes caused by a take over of pathogenic bacteria.
Indications
Ulcerative colitis, IBS, in breast milk it may reduce the growth of Gram-negative in infants, H.pylori, restoration of the gut after chemotherapy, constipation, lung infections, necrotizing enterocolitis, depression.
Quantity
Best before food. Adult: 10-20ml daily. Children: 5-15ml daily