Lactobacillus acidophilus L10

Lactobacillus acidophilus LAFTI strain L10

This strain was isolated in the 1980's from a Japanese food.  It was originally named LA1 and was subsequently also given the suffix "LAVRI strain L10" at one stage.  It has recently been reclassified as a Lactobacillus helveticus but still retains the suffix "LAFTI strain L10".  It appears in the literature under all these names in various research papers.

In the 1990's it was included in the screening of a range of probiotic cultures as part of the Probiotics and Prebiotics Programme in the Government-funded Cooperative Research Centre (CRC) for Food Industry Innovation sited at The University of New South Wales.  This CRC ran for eight years and included scientists from UNSW, CSIRO Division of Dairying and industry (Burns Philp & Co. Ltd and Goodman Fielder Pty Ltd).  It was selected as one of the very best strains at inhibiting pathogenic bacteria such as E. coli, Salmonella and others.

In parallel work carried out between the Department of Primary Industries and International Animal  Health  Products, L10 and Bifidobacterium lactis LAFTI strain B94 were shown to be amongst the very best at inhibiting pathogenic bacteria.  The chart below is used by permission from IAHP. The cultures are arranged in order of effectiveness and the interesting thing to note is that a little over one third of the cultures (those marked in green) actually stimulated the bad E. coli and many of those are named "Lactobacillus acidophilus"!