How to pronounce “lactobacillus” in English

And so lactobacillus reuteri survives to a great degree in stomach acid, in bile, likewise bifidobacterium infantis.

dairy with lactobacillus bulgaricus or streptococcus thermophilus, the two microbes traditionally

One would be the Lactobacillus bulgaricus.

Things like Lactobacillus acidophilus, that's not there to really culture the milk.

And the lactobacillus will go to work.

Pickling by lactobacillus fermentation-- it works sort of in the same way, but instead of adding a chemical, you try to make the lactobacilllus already

One of the most important is lactobacillus reuteri, named after the German scientist who discovered this microbe, Doctor Gerhard Reuter.

So we're going to ferment lactobacillus reuteri, replacing a microbe lost by the majority of modern people.

So if you're just putting one lactobacillus in, it's hard work.

especially antibiotics, because lactobacillus reuteri seems to be unusually susceptible to antibiotics.

So you don't need your doctor's permission to make lactobacillus reuteri yogurt.

And what happens is that the bacteria-- the lactobacillus that's sitting on the vegetable, that came from where?

Well, these people all have lactobacillus reuteri.

Prolonged fermentation with this unique microbe, lactobacillus reuteri, lost by the majority of modern people.

Well, maybe you should make yogurt out of lactobacillus brevis, because that microbe produces something called phenylethylamine.

I regret one thing here, calling the lactobacillus reuteri or the infantis yogurt, yogurt.

Oh, how do we get lactobacillus reuteri?

Well, if we allow this microbe, so lactobacillus reuteri doubles every three hours.

So we're going to choose a much more interesting and essential microbe, lactobacillus reuteri.

So that's the effects of restoring one lost species, lactobacillus reuteri.

And in almost all the other Western cultures, we rely heavily on salt to induce lactobacillus fermentation, produce lactic acid,

The vast majority of people, best estimate over 90% of modern people, have lost lactobacillus reuteri for all those reasons I listed,

Because salt, what it does when you add salt to meat, is that it induces Lactobacillus fermentation which produces lactic acid and preserves the meat.

And that's usually done by adding salt which suppresses other bacterial activity which gives the lactobacillus an

So the bacteria is lactobacillus pediococcus.

The lactobacillus -- the lactic acid bacteria