Live Dietary Microbes

Live dietary microbes are safe, live microorganisms.

Live dietary microbes are the safe bacteria and other microorganisms consumed through a person’s daily diet. For millennia, humans ingested a wide variety of live dietary microbes through consuming raw and unprocessed foods. Today, many foods are processed in a way that removes or kills most of these microbes.

Key sources of live microbes in the diet include raw fruits and vegetables, due to the bacteria and yeasts that are naturally present on a plant during its growth. Fermented foods are another common source of live microbes – particularly those foods which have not been heat treated, retaining the live microorganisms. Consumption of higher levels of live dietary microbes is  linked with health benefits.

 

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  • Your guide to new probiotic names: Lactobacillus

  • New names for important probiotic Lactobacillus species
    By Mary Ellen Sanders, PhD, and Sarah Lebeer, PhD The genus Lactobacillus was listed as the fifth most important category…

  • Fermented foods

  • Forthcoming changes in Lactobacillus taxonomy
    I was privileged to be included in a small meeting of scientists, both academic and industry, who met last week…

  • Recommended daily allowance (RDA) for microbes?
    By Prof. Colin Hill, Alimentary Pharmabiotic Centre, Food for Health Ireland, University College Cork In this months’ issue of The…

  • Episode 27: Investigating the benefits of live dietary microbes
    In this episode, the ISAPP podcast hosts themselves are the experts: Prof. Colin Hill PhD from APC Microbiome Ireland / University College Cork and Prof. Dan Tancredi PhD from University of California – Davis talk about their recent work investigating the health benefits from consuming higher quantities of live dietary microbes – and not just…

  • Episode 3: The science of fermented foods, part 2
    The Science, Microbes & Health Podcast  This podcast covers emerging topics and challenges in the science of probiotics, prebiotics, synbiotics, postbiotics and fermented foods. This is the podcast of The International Scientific Association for Probiotics and Prebiotic (ISAPP), a nonprofit scientific organization dedicated to advancing the science of these fields. The science of fermented foods,…