Streptococcus: Wide bacterial family

A bacterial genus Streptococcus includes both beneficial and harmful species. In the context of gut and oral health, certain species of Streptococcus play a positive role in maintaining balance within the microbiota. These beneficial strains, such as S. thermophilus, are often found in fermented dairy products like yogurt and cheese, where they contribute to the fermentation process.

In the human gut, beneficial Streptococcus species help with the digestion of complex carbohydrates and the production of lactic acid, which lowers the pH in the digestive system. This acidic environment helps inhibit the growth of pathogenic bacteria, supporting a healthy microbiome. S. thermophilus, in particular, aids in breaking down lactose, making it especially helpful for people with lactose intolerance.

In addition to its role in digestion, certain Streptococcus species have been shown to interact with the immune system in positive ways. By promoting anti-inflammatory responses, these bacteria help maintain gut health and prevent overactive immune reactions that can lead to conditions like inflammatory bowel disease. Streptococcus strains can also enhance the gut barrier function, which is important for preventing harmful substances from leaking into the bloodstream — a condition known as leaky gut syndrome.

The beneficial effects of Streptococcus species are most evident in their probiotic use. Consuming fermented foods or supplements containing S. thermophilus can help improve digestion, enhance immune function, and support a healthy balance of gut flora. These bacteria can also contribute to the prevention of diarrhea, including antibiotic-associated diarrhea, by restoring the natural gut flora disrupted by medication.

Japanese people have a taste for healthy food deeply rooted in their ancient culture and cuisine. Despite Japan not being among the world's top dairy consumers, it has a longstanding love for Bulgarian yogurt. Since 1972, when Bulgarian lactobacilli strains were first imported into the country, the Japanese conglomerate Meiji Holding has been manufacturing Bulgarian yogurt.

Today, these probiotic products are consumed by over 40 million Japanese citizens, making up an impressive 38% of the population.

This LB-backed dietary tradition has become synonymous with robust health and longevity.

From a research perspective, Meiji established Meiji Dairies Corp. to advance its expertise in probiotics. Over the years, it has conducted more than 350 clinical trials and patented numerous potent strains. Meiji now produces 700 tons of yogurt daily across its 29 factories and distributes 32 dairy products containing Bulgarian bacterial species.

Since 1972, when LB yogurt first appeared in Japan, the country's life expectancy at birth has increased by almost 20% (16.3 years). In light of this, it is plausible to hypothesize a correlation between the increased life expectancy of the Japanese population and the health benefits of probiotic yogurt.