Re: Cabbage Rejuvelac Bacteria Species

[Guest guest]

>

> Hi Bee, I hope things are well with you.

>

> I know that the rejuvelac is full of Lactobacillus bateria but I have

> been having trouble trying to track down what species of

> Lactobacillus. My internet searches have found some vague references

> to Lactobacillus plantarum and Lactobacillus acidophilus.

>

> Would you have any information on what specific Lactobacillus are in

> the Cabbage Rejuvelac?

Hi Pat.

Thanks, yes things are very well with me.

I don't have my list of what specific Lactobacillus are in cabbage

rejuvelac because my files haven't been shipped from Alberta since my

move here. As I recall there are 6 different types. I had a lot of

trouble tracking them down too.

Bee

[Guest guest]

Bummer!

Lately I been doing a lot of research into the probiotics. I have

been using Google Scholar searches to see what probiotics have shown

improvement in IBD studies. It would have been nice to know what

species are in the Cabbage Rejuvelac to have a little science to back

up the nutritional goodness of the rejuvelac. It also might help me

finally make it, I stared at 3 different cabbages in my frig and did

not have the guts (pun intended) to make it each time. But now that

I'm a little more educated on the subject I will be making some this

Sunday….hopefully.

I have been adding a lot of probiotic diversity in my diet. Mostly

from food like homemade pickles, homemade yogurt, plain kefir, aged

hard cheese and a few supplements. ***Warning for all you still on

the diet don't try the fermented dairy until you are better!*** For a

few months I was only taking 2 strains and I felt myself backsliding

slightly. Now just after a few weeks of adding all the different

probiotic foods in I have noticed things getting back to the good old

days.

When you get your files I would love to hear what species are in the

Cabbage Rejuvelac. If I find any medical research on what strains

help what medical conditions would you be interested in having that

data?

Take care.

Pat

[Guest guest]

>

> Bummer!

> Lately I been doing a lot of research into the probiotics. I have

> been using Google Scholar searches to see what probiotics have

shown

> improvement in IBD studies. It would have been nice to know what

> species are in the Cabbage Rejuvelac to have a little science to

back

> up the nutritional goodness of the rejuvelac. It also might help

me

> finally make it, I stared at 3 different cabbages in my frig and

did

> not have the guts (pun intended) to make it each time. But now

that

> I'm a little more educated on the subject I will be making some

this

> Sunday….hopefully.

+++Good for you Pat!

>

> I have been adding a lot of probiotic diversity in my diet. Mostly

> from food like homemade pickles, homemade yogurt, plain kefir, aged

> hard cheese and a few supplements. ***Warning for all you still

on the diet don't try the fermented dairy until you are better!***

For a few months I was only taking 2 strains and I felt myself

backsliding slightly. Now just after a few weeks of adding all the

different probiotic foods in I have noticed things getting back to

the good old days.

>

> When you get your files I would love to hear what species are in

the Cabbage Rejuvelac. If I find any medical research on what

strains help what medical conditions would you be interested in

having that data?

+++I don't know when my files will be sent; I have to get the money

for all of my stuff to be shipped.

I don't put much faith in medical research; too many are twisted to

suit the companies who pay for them.

Probiotics assists somewhat, but everyone requires the same set of

nutrients in order to maintain health. If they get proper nutrients

their own bodies will normalize probiotics.

The best, Bee

[Guest guest]

Well after a little more digging I found one that said what bacteria

that is in the rejuvelac. 3 different bacteria cited in this

study. Still looking for the others. Enjoy!

http://www.sciencedirect.com/science?_ob=ArticleURL & _udi=B6V24-

4GY88XC-

1 & _user=10 & _rdoc=1 & _fmt= & _orig=search & _sort=d & view=c & _version=1 & _urlV

ersion=0 & _userid=10 & md5=f53332762d72ad752a7246079078cd88

" Research was undertaken to determine the suitability of cabbage as

a raw material for production of probiotic cabbage juice by lactic

acid bacteria (Lactobacillus plantarum C3, Lactobacillus casei A4,

and Lactobacillus delbrueckii D7). Cabbage juice was inoculated with

a 24-h-old lactic culture and incubated at 30 °C. Changes in pH,

acidity, sugar content, and viable cell counts during fermentation

under controlled conditions were monitored. L. casei, L.

delbrueckii, and L. plantarum grew well on cabbage juice and reached

nearly 10 × 108 CFU/mL after 48 h of fermentation at 30 °C. L.

casei, however, produced a smaller amount of titratable acidity

expressed as lactic acid than L. delbrueckii or L. plantarum. After

4 weeks of cold storage at 4 °C, the viable cell counts of L.

plantarum and L. delbrueckii were still 4.1 × 107 and 4.5 × 105

mL & #8722;1, respectively. L. casei did not survive the low pH and high

acidity conditions in fermented cabbage juice and lost cell

viability completely after 2 weeks of cold storage at 4 °C.

Fermented cabbage juice could serve as a healthy beverage for

vegetarians and lactose-allergic consumers. "

I love that last sentence....duuhhhh!

Pat

[Guest guest]

That's great you found the information Pat. There are other types of

good bacteria in rejuvelac too. Not all of them are lactobacillus.

Bee

>

> Well after a little more digging I found one that said what

bacteria

> that is in the rejuvelac. 3 different bacteria cited in this

> study. Still looking for the others. Enjoy!

>

> http://www.sciencedirect.com/science?_ob=ArticleURL & _udi=B6V24-

> 4GY88XC-

>

1 & _user=10 & _rdoc=1 & _fmt= & _orig=search & _sort=d & view=c & _version=1 & _urlV

> ersion=0 & _userid=10 & md5=f53332762d72ad752a7246079078cd88

>

> " Research was undertaken to determine the suitability of cabbage as

> a raw material for production of probiotic cabbage juice by lactic

> acid bacteria (Lactobacillus plantarum C3, Lactobacillus casei A4,

> and Lactobacillus delbrueckii D7). Cabbage juice was inoculated

with

> a 24-h-old lactic culture and incubated at 30 °C. Changes in pH,

> acidity, sugar content, and viable cell counts during fermentation

> under controlled conditions were monitored. L. casei, L.

> delbrueckii, and L. plantarum grew well on cabbage juice and

reached

> nearly 10 × 108 CFU/mL after 48 h of fermentation at 30 °C. L.

> casei, however, produced a smaller amount of titratable acidity

> expressed as lactic acid than L. delbrueckii or L. plantarum. After

> 4 weeks of cold storage at 4 °C, the viable cell counts of L.

> plantarum and L. delbrueckii were still 4.1 × 107 and 4.5 × 105

> mL & #8722;1, respectively. L. casei did not survive the low pH and

high

> acidity conditions in fermented cabbage juice and lost cell

> viability completely after 2 weeks of cold storage at 4 °C.

> Fermented cabbage juice could serve as a healthy beverage for

> vegetarians and lactose-allergic consumers. "

>

> I love that last sentence....duuhhhh!

>

> Pat

>