Bifidobacterium lactis
Bifidobacterium lactis is a traditional name used for the bacterium currently classified as Bifidobacterium animalis subsp. lactis.
It is a microorganism belonging to the genus Bifidobacterium, mainly used in the production of yoghurt, fermented milk products and foods containing live bacterial cultures.
It can ferment certain carbohydrates, producing mainly lactic acid and acetic acid, and may survive passage through the gastrointestinal tract to varying degrees depending on the strain.
Some strains of B. animalis subsp. lactis are used as probiotics and have been studied for possible effects on intestinal function and the composition of the gut microbiota.
Any potential benefits, however, are strain-specific and also depend on the number of viable microorganisms present in the product. They therefore cannot be attributed generically to every product simply labelled “Bifidobacterium lactis”.
In fermented foods, bacterial viability may decrease during storage and depends on temperature, formulation and shelf life.
Calories
There is no meaningful standard caloric value for the bacterial culture itself. At the amounts normally added to foods, its energy contribution is practically negligible (approximately 0 kcal in the finished product).
Allergens
The bacterium itself is not a food allergen. Any allergens present depend on the food or growth medium in which it is used, for example milk in dairy products.
Assessment
A bacterial culture widely used in fermented foods. Any probiotic effects should be evaluated in relation to the specific strain and dose, rather than the species name alone.
Cons: none specific
