Probiotics have already been used for generations with success when at the turn of the century, Metchnikoff wrote his treatise "Prolongation of Life". The treatise dwelt on the beneficial effects of lactic bacteria. For instance, in Europe, yogurt and buttermilk which contain probiotics are used to control and combat diseases.
Yakult is another probiotics, a commercial product containing "Lactobacilli, Shirota Strain", discovered in Japan. It is now well known and widely accepted by Filipinos. Since 1970, there has been a reawakening in what is now called probiotics – the reintroduction of lactic acids and other beneficial bacteria into the animals’ system.
Probiotic organism have specialized effects and applications as with drugs. Probiotics are selected strains of lactobacillus that research has shown to be capable of implanting in the intestines. They are neither yeast for fermented molds nor antibiotic production of fermentation residues of other non-implantables. They are live bacteria. And how they are handled is very important.
It took a long time before probiotics could be produced commercially. The main problem was short shelf life because the living organisms that are probiotics die soon after they are produced. Different processes have been developed to try to increase the life expectancy of these microorganisms.
One of the first methods was freeze-drying the already deep frozen microorganisms. Under very high vacuum, and at temperature well below the freezing point, the frozen organisms are dried without passing through the fluid state. However, when the microorganisms are exposed to higher temperature, they become active and die in a short time.
Scientists have discovered new drying coating processes that keep the bacteria dormant for several years; and when exposed to moisture and favorable environment, they become active, implant themselves and multiply.
The probiotics now in use are a blend of beneficial bacteria, yeast and molds that create a favorable environment in the intestinal tracts of all warm-blooded animals. A surplus of these bacteria, yeast and molds create pH level of 5.0 to 6.5 which is slightly acidic and is the best range for the continued growth of beneficial bacteria. The pH factor must be in correct range because it assists in better conversion of food products. Also, pathogenic bacteria flourish in a higher pH or alkaline environment.
In normal healthy animals, lactobacillus implant in great numbers in the intestines crowd out unwanted bacteria.. They consume toxic products of indigestion, are antagonistic to certain microbial infections, are beneficial to certain microflora and act as balancers for the digestive tract microflora. In so doing, they reduce scouring due to E.coli. They enhance feed utilization, too, as there are several organisms in probiotics that are complementing each other to make a better and more viable product.
The following organisms are specially picked in producing commercial probiotics and are mutated in exact proportions to give optimal results:
• Lactobacillus acidophillis – very important bacteria in the microbial microflora of all warm-blooded animals and poultry. They produce enzyme amylase needed for optimum breakdown of carbohydrates and starches ingested by the animals;
• Lactobacillus bidifus – bacteria found in mother’s milk when producing colostrums for the newborn animal. They help create some protection against diseases while the immune mechanisms of the animal is being developed.
• Lactobacillus casie – bacteria which produce amylase and are a producer of lactic acid;
• Turulopsis – a culture of yeast needed by lactobacillus cultures for their growth; it produces vitamins and enzyme lipase which helps in breaking down fats and fatty acids;
• Aspergillus oryzae – an organism that produce cellulose, an enzyme that helps in breaking down and digesting roughage materials.
Since lactobacillus organism are a natural part of healthy animals, why is the need for probiotics? They are needed when natural supply within the animal has been depleted and the normal bacteria flora in the animal’s intestinal tract have been altered by several factors. These are: inadequate diet, stress during travel and overcrowding and other adverse conditions due to nervousness extreme heat or cold, newborn diarrhea, stress from over treatment of antibiotic or sulfa and change of diet which result in indigestion. Introduction of surplus beneficial bacteria through probiotics greatly enhances digestion during stress periods caused by diet change.