Lactobacillus salivarius

Lactobacillus salivarius, now classified as Ligilactobacillus salivarius, is naturally associated with the oral cavity and small intestine. It primarily ferments carbohydrates into lactic acid.

• Scientific identity: Lactobacillus salivarius; scientific identity: Ligilactobacillus salivarius.
• How it works: Produces lactic acid: It ferments sugars homofermentatively to lactic acid; certain deposited strains also make narrow-spectrum antibacterial peptides called bacteriocins. Remains transient: It is not a permanent resident of the adult gut and is cleared over days once intake stops.
• Primary function: Its different preferred environment adds useful diversity to a multi-strain probiotic formulation.
• What it supports: Lactobacillus salivarius adds a complementary culture associated with the mouth and upper digestive tract, supporting a more complete digestive blend.
• Important consideration: Effects depend on the exact bacterial strain, viable colony-forming units and appropriate storage conditions throughout shelf life.

CARPEDIEM selected Lactobacillus salivarius for a clearly defined role within a thoughtfully balanced formulation.

• Formulation purpose: Its different preferred environment adds useful diversity to a multi-strain probiotic formulation.
• Used in: CARPEDIEM HappyGut 70B Probiotic and CARPEDIEM HappyGut 140B Probiotic.
• Works alongside: Lactobacillus salivarius complements Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum to support everyday digestive wellness and complementary probiotic activity.
• Meaningful contribution: Lactobacillus salivarius adds a complementary culture associated with the mouth and upper digestive tract, supporting a more complete digestive blend. Adds an upper-digestive-tract-associated culture to a multi-strain probiotic formula.
• Quality and scientific context: Effects depend on the exact bacterial strain, viable colony-forming units and appropriate storage conditions throughout shelf life. Research is shown only when an ingredient-specific study demonstrates a relevant benefit.