Reply To: L. Plantarum effect on candida albicans

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dvjorge;56068 wrote: Abstract
An anaerobic three-vessel continuous-flow culture
system, which models the three major anatomical
regions of the human colon, was used to study the
persistence of Candida albicans in the presence of a
faecal microbiota. During steady state conditions,
overgrowth of C. albicans was prevented by
commensal bacteria indigenous to the system.
However antibiotics, such as tetracycline have the
ability to disrupt the bacterial populations within the
gut. Thus, colonization resistance can be
compromised and overgrowth of undesirable
microorganisms like C. albicans can then occur. In this
study, growth of C. albicans was not observed in the
presence of an established faecal microbiota. However,
following the addition of tetracycline to the growth
medium, significant growth of C. albicans occurred. A
probiotic Lactobacillus plantarum LPK culture was
added to the system to investigate whether this
organism had any effects upon the Candida
populations. Although C. albicans was not completely
eradicated in the presence of this bacterium, cell
counts were markedly reduced, indicating a
compromised physiological function. This study
shows that the normal gut flora can exert ‘natural’
resistance to C. albicans, however this may be
diminished during antibiotic intake. The use of
probiotics can help fortify natural resistance.

L. Plantarum is also one of the main species in natural sauerkraut fermentation.
It’s also noted in the below source, its commonly THE MOST popular species in sauerkraut!

DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations

I still think fermented veggies are FAR superior to milk based ferments.

During the sauerkraut fermentation, there is a rapid turnover of LAB species. The dominant species present in the fermentation shifts within 2 to 3 days from less-acid-tolerant heterolactic LAB species to more-acid-tolerant homolactic fermenting LAB species, with the sequential populations each reaching concentrations of 108 to 109 CFU/g (11). Under normal conditions, the fermentation is essentially complete within 2 weeks, with the most-acid-tolerant species, L. plantarum, predominating. Our objective was to characterize the dominant LAB species in the successive stages of fermentation.