Lactic acid bacteria are microorganisms capable of converting sugars into lactic acid through fermentation. This is the French regulatory term used on dietary supplement packaging, whereas “probiotics” is the international scientific term for strains with proven health benefits. In health food stores, both terms are used—their effect on the gut flora complements that of prebiotics. Explore our range of lactic acid bacteria.
Lactic acid bacteria vs. probiotics: What’s the difference?
This distinction is important for understanding the labels on products available in health food stores.
- Lactic acid bacteria (French regulatory term): refers to all bacteria that produce lactic acid—used in cheese making, yogurt fermentation, and sauerkraut production—without requiring proven health benefits
- Probiotics (scientific term used by the WHO/FAO): live microorganisms that, when consumed in sufficient quantities, provide a proven health benefit to the host—requires strain identification and clinical studies
- All probiotics are lactic acid bacteria, but not all lactic acid bacteria are probiotics
- In dietary supplement practice: products labeled “lactic acid bacteria” often contain strains with documented probiotic effects (Lactobacillus, Bifidobacterium)
Which lactic acid bacteria for which indication?
Strains are not interchangeable—each indication has its own reference strains.
- Post-antibiotic therapy: Saccharomyces boulardii (antibiotic-resistant yeast) + Lactobacillus rhamnosus GG — rapid restoration of the microbiome
- Acute diarrhea / traveler’s diarrhea: S. boulardii as first-line treatment, L. rhamnosus GG
- Chronic digestive discomfort (bloating, bowel movements): Bifidobacterium longum, B. infantis, multi-strain formulas
- Seasonal ENT immunity: Lactobacillus helveticus, L. acidophilus — support for mucosal immunity
- See Bifidobacteria for details on colonic strains
Dietary sources of lactic acid bacteria?
Naturally fermented foods provide live lactic acid bacteria with every meal.
- Yogurts: Streptococcus thermophilus + Lactobacillus delbrueckii — the two strains required by regulation in all yogurts
- Milk kefir: a complex blend of lactic acid bacteria and yeasts—one of the richest natural sources of microbial diversity
- Raw (unpasteurized)sauerkraut: Leuconostoc mesenteroides + Lactobacillus plantarum — pasteurization destroys the cultures; choose the refrigerated, unpasteurized version
- Kimchi, miso, tempeh, kombucha: sources of diverse lactic acid bacteria of Asian origin
- Aged cheeses: Lactobacillus casei and other lactobacilli, depending on the type of cheese
How to choose lactic acid bacteria supplements?
Several technical criteria determine the product’s actual effectiveness.
- Identified strain: genus + species + strain code (e.g., Lactobacillus rhamnosus GG)—the generic designation “Lactobacillus” without a specific strain is insufficient
- Guaranteed CFU at expiration: minimum 1 to 10 billion CFU/day depending on the indication — check “at expiration date” and not “at date of manufacture”
- Gastric resistance: HPMC enteric-coated capsules or microencapsulation—the probiotics must pass through the stomach alive
- Prebiotic combination (synbiotic): a formula combining prebiotics and probiotics for enhanced effectiveness
- Store in the refrigerator after opening for most bacterial strains
Duration and administration of the treatment?
The duration of treatment depends on the clinical indication.
- Antibiotics: Starting on the first day of antibiotic treatment, take the probiotic 2 to 3 hours apart from the antibiotic; continue for 7 to 14 days after the end of treatment
- Occasional digestive issues (diarrhea, gastroenteritis): 10 to 15 days
- Microbiome rebalancing (post-stress, after prolonged antibiotic therapy): 1 month
- General support (seasonal immunity, chronic digestive issues ): 3 months, renewable
- Start of treatment: Normal temporary bloating during the first 2 weeks—resolves on its own
