The Microbiology profile includes comprehensive bacteriology and yeast cultures to identify the presence of beneficial flora, imbalanced flora including Clostridium species, and dysbiotic flora, as well as detection of infectious pathogens. Antimicrobial susceptibility testing to prescriptive and natural agents is also performed for appropriate bacterial and fungal species at no additional charge. [ LEARN MORE]
6 to 8 days
Note: Turnaround times on results are an estimate and are not guaranteed. The lab may need additional time due to holidays, confirmation/repeat testing, etc. You can contact us to discuss when your results should be ready.
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The Microbiology profile includes comprehensive bacteriology and yeast cultures to identify the presence of beneficial flora, imbalanced flora including Clostridium species, and dysbiotic flora, as well as detection of infectious pathogens.
A good balance of beneficial microflora has been known to be associated with health benefits since the turn of the century. At that time Metchnikoff drew attention to the adverse effects of dysbiotic gut microflora on the host and suggested that ingestion of fermented milks ameliorated what he called "autointoxication." He proposed that the consumption of large quantities of Lactobacillus species would reduce the number of toxin-producing bacteria and result in better health and increased lifespan.
Over the past 90-plus years there has been extensive scientific research demonstrating that a good balance of Lactobacilli, Bifidobacteria and beneficial E. coli bacteria are important to the functional health of the gut, and as a consequence, to the whole organism. The benefits identified include inhibition of microbial pathogens, prevention and treatment of antibiotic-associated diarrhea, prevention of travelers' diarrhea, reduction of lactose intolerance symptoms, reduction in serum cholesterol levels, enhancement of the immune system, and inhibition of the proliferation of Candida albicans. Research has shown that improved biological value of food can be achieved through the activity of Lactobacilli and Bifidobacteria which have been reported to produce folic acid, niacin, thiamin, riboflavin, pyridoxine, biotin and vitamin K.
The mechanisms by which these benefits are derived are not yet fully understood. However, research suggests that some of the beneficial effects may be due to the following activities of beneficial bacteria: