Bacterial strains

Researchers at Probi and our business partners have documented several different bacteria strains for use in products. The best-known commercialised strain is Lactobacillus plantarum 299v.

 

Lactobacillus plantarum 299v (DSM 9843)
Lactobacillus plantarum 299v (LP299V®) is Probi’s best-documented bacterium. It was isolated from healthy human colon tissue, and its health effects have been patented. The bacterium was originally isolated during a research project in Lund in 1986. LP299V® has demonstrated an ability to adhere to human epithelial cells in laboratory tests and establishes itself well in the human intestine. More than 40 human studies have been conducted, focusing on gastrointestinal health. For example, the ability of LP299V® to reduce the formation of gases in the intestines is well-documented, and was also one of the first approved health effects, which after examination by external experts, was permitted to be used as a product specific health claim. LP299V® can ferment various plant materials including oats, fruit and berries.

Summary of scientific documentation (PDF 588K)

 

Lactobacillus plantarum 299 (DSM 6595)
Probi’s Lactobacillus plantarum 299 (Lp299) bacterium strain was isolated from healthy human intestinal tissue and has been patented. Lp299 has demonstrated an ability to adhere to human epithelial cells in laboratory tests and establishes itself well in the human intestine. Several studies have been conducted on the bacterium, focusing on test subjects who are ill. For example, a pilot study conducted by Bengt Klarin at Lund University Hospital showed that Lp299 was as effective as chlorhexidine for the prevention of ventilator-associated pneumonia (VAP) in severely ill patients. Lp299 can ferment various plant materials including oats, fruit and berries. It has not yet been commercialised.

Summary of scientific documentation (PDF 100K)

 

Lactobacillus plantarum Heal9 (DSM 15312)
Probi’s Lactobacillus plantarum HEAL9 (HEAL9) bacterium strain was isolated from healthy human intestinal tissue and has been patented. HEAL9 has demonstrated an excellent ability to adhere to human epithelial cells in laboratory tests and establishes itself well in the human intestine. Two major studies on human subjects showed that the consumption of HEAL9 in combination with another bacterium (Lactobacillus paracasei 8700:2) resulted in a reduction in cold symptoms. HEAL9 can ferment various plant materials including oats, fruit and berries, and is available in special fruit juices manufactured by Skånemejerier and in dietary supplements manufactured by Probi.

Summary of scientific documentation (PDF 96K)

 

Lactobacillus plantarum Heal19 (DSM 15313)
Probi’s Lactobacillus plantarum HEAL19 (HEAL19) bacterium strain was isolated from healthy human intestinal tissue and has been patented. HEAL19 has demonstrated an excellent ability to adhere to human epithelial cells in laboratory tests and establishes itself well in the human intestine. The bacterium contains an enzyme that can break down tannins, which are common substances in plants. A mealtime study showed that the consumption of HEAL19 in combination with blueberries had an insulin-saving effect, which could reduce the long-term risk of developing type 2 diabetes. HEAL19 can ferment various plant materials including oats, fruit and berries. It has not yet been commercialised.

Summary of scientific documentation (PDF 100K)

 

Lactobacillus paracasei 8700:2 (DSM 13434)
Probi’s Lactobacillus paracasei 8700:2 bacterium strain was isolated from healthy human intestinal tissue and has been patented. L. paracasei 8700:2 grows well in dairy-based products including cheese and yoghurt, and establishes itself well in the human intestine. In two major studies on human subjects, the consumption of L. paracasei 8700:2 in combination with another bacterium (Lactobacillus plantarum HEAL9) resulted in a reduction in cold symptoms. This combination of bacteria is available in special fruit juices manufactured by Skånemejerier and in dietary supplements manufactured by Probi.

Summary of scientific documentation (PDF 92K)

 

Lactobacillus rhamnosus 271 (DSM 6594)
Probi’s Lactobacillus rhamnosus 271 (Lr271) was isolated from healthy human intestinal tissue and has been patented. The bacterium has a favourable survival rate in the gastrointestinal tract. Lr271 provides excellent flavour and consistency in yoghurt and has been used in commercial yoghurts including Viktväktarna’s (Weightwatchers’) yoghurt manufactured by Skånemejerier and FundoÔ, manufactured by Milko in Finland.

Summary of scientific documentation (PDF 92K)