minimiil’s 4 strains: what they are and what they do in the bottle

Nomenclature is not merely cosmetic. Without it, it is impossible to link a product to the scientific literature that actually applies to it, or to meaningfully compare two products. A label that does not identify cultures down to the species level should therefore be approached with caution.

The international framework for probiotics was established by the FAO and WHO in 2001. It emphasizes two key requirements: precise identification of the strain and its presence alive, in a known quantity, in the product as consumed.

These are the two principles behind minimiil’s approach. We name our four strains and deliver them alive, under refrigerated conditions.

Each strain is identified at several levels:

• genus: Lactiplantibacillus, Lacticaseibacillus, Streptococcus, Lactobacillus
• species: plantarum, rhamnosus, thermophilus, delbrueckii
• subspecies, where applicable: bulgaricus

In 2020, a taxonomic study published in the International Journal of Systematic and Evolutionary Microbiology reorganized the genus Lactobacillus into twenty-five distinct genera to better reflect the genetic relationships between the species concerned.

Both nomenclatures still coexist in the scientific literature. At minimiil, we use the current nomenclature to make it easier to connect our strains with the most recent publications. That is why you will see Lactiplantibacillus plantarum where older labels may have referred to Lactobacillus plantarum.

In 2020, a taxonomic study published in the International Journal of Systematic and Evolutionary Microbiology reorganized the genus Lactobacillus into twenty-five distinct genera to better reflect the genetic relationships between the species concerned.

Both nomenclatures still coexist in the scientific literature. At minimiil, we use the current nomenclature to make it easier to connect our strains with the most recent publications. That is why you will see Lactiplantibacillus plantarum where older labels may have referred to Lactobacillus plantarum.

It is arguably one of the most adaptable members of the lactobacilli family. It occurs naturally in many fermented foods, including sauerkraut, olives, sourdough bread and cured meats.

During fermentation, it stands out for its robustness. It tolerates low pH levels, high salt concentrations and a wide range of environments. This makes it a strong candidate for plant-based substrates, which contain fewer simple sugars and less readily available nitrogen than animal milk.

It produces lactic acid, as well as aromatic compounds that contribute to the flavour profile of the finished product, and bacteriocins — antimicrobial compounds that help support product stability throughout its shelf life.

First isolated in 1985 by Sherwood Gorbach and Barry Goldin, this species is one of the most extensively documented in the microbiological literature.

During fermentation, it is valued for its tolerance. It can withstand acidic conditions and varying temperatures, while maintaining its viability during refrigerated storage — a key consideration for a live product that needs to reach the consumer with its cultures alive.

It contributes to acidification and the production of organic acids that support the product’s natural preservation.

Less familiar to the general public, it is nevertheless one of the two traditional yoghurt cultures and has been used in yoghurt production for more than a century.

During fermentation, it acts as an accelerator. It gets to work quickly, performs well at higher temperatures, and rapidly produces the lactic acid that lowers the pH and initiates texture development.

It produces β-galactosidase, the enzyme that breaks lactose down into glucose and galactose. This mechanism helps explain why yoghurt contains less lactose than the milk from which it is made. In a plant-based substrate such as minimiil’s, which contains no lactose, this strain contributes primarily to fermentation speed, organic acid production and flavour development.

It is also among the lactic acid bacteria capable of synthesising folates during fermentation, a well-documented metabolic trait of the species.

It is one of the most iconic strains in the history of fermented foods. Bulgarian physician Stamen Grigorov isolated it in 1905 from traditional Balkan yoghurt. Together with S. thermophilus, it remains one of the two mandatory starter cultures used in yoghurt under European regulations.

During fermentation, it is a powerful acidifier. It converts sugars in the substrate, whether from milk or a plant-based base, into lactic acid. This acidification helps create the characteristic texture of fermented products, develops their flavour and naturally limits the growth of undesirable microorganisms.

Genome sequencing has shown that, over the course of its evolution, it gradually specialised in fermented environments: it lost functions that were no longer useful while retaining those that matter in sugar-rich environments.

The combination of L. bulgaricus and S. thermophilus is one of the most extensively studied in food microbiology. The two bacteria support each other: each releases compounds — including amino acids, peptides and formate — that promote the growth of the other.

The result is a faster, more consistent and more complete fermentation. It is this complementarity, rather than simply tradition, that explains why they are used together in the minimiil formula, including in a plant-based substrate.

Each 60 ml shot contains:

• four live strains: Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus
• 2 g of fibre (agave inulin)
• a fermented plant-based base: almond or oat milk, depending on the recipe
• ingredients from organic farming

Certified organic, with no added sugar and no additives, and kept refrigerated so the cultures remain alive until consumption.

It is not a medicine. It is a fermented food, designed to be enjoyed in the morning as part of a daily routine.

References

¹ PubMed
² FAO/WHO
³ PMC
⁴ PubMed
⁵ PMC
⁶ PubMed
⁷ PMC
⁸ Inserm
⁹ WGO
¹⁰ INRAE