The 4 Probiotic Strains in minimiil and Their Benefits for the Gut Microbiome

Choosing probiotic strains isn't a matter of intuition. It follows well-defined scientific criteria established in 2001 by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), which set the international framework for probiotics used in foods.²

Three key requirements must be met:

• The strain must be accurately identified.
• It must remain alive in sufficient numbers until it reaches its site of action.
• Its health benefits must be supported by rigorous clinical studies.
  

The four probiotic strains used in minimiil were selected according to these exact principles.

You'll notice that each probiotic is identified using three levels of classification:

• The genus (Lactiplantibacillus, Lacticaseibacillus, Streptococcus, Lactobacillus)
• The species (plantarum, rhamnosus, thermophilus, bulgaricus)
• And, whenever available, the specific strain designation.
  

This naming convention is far more than a scientific formality. Without it, it's impossible to accurately link a probiotic product to the clinical studies that support its benefits. If a product label doesn't identify the probiotic at least to the species level, it should be approached with caution.

In 2020, a major taxonomic revision published in the International Journal of Systematic and Evolutionary Microbiology fundamentally reorganized the Lactobacillus genus, splitting it into 25 distinct genera to better reflect the genetic and functional diversity of these bacteria.¹

Both naming systems are still used in the scientific literature today. At minimiil, we use the updated nomenclature to make it easier to connect our strains with the latest scientific research.

The true value of combining probiotic strains lies not in their number, but in their complementarity. Simply combining several Lactobacillus strains with similar functions does not necessarily provide greater benefits. In contrast, selecting strains with distinct and complementary roles makes it possible to support multiple aspects of the gut ecosystem at the same time.

The four probiotic strains in minimiil were chosen because each contributes a unique function that the others do not: supporting the intestinal barrier, modulating immune function, aiding lactose digestion, and producing lactic acid and folate.

This is arguably one of the most versatile strains in the Lactobacillus family. Naturally found in a wide variety of fermented foods, including sauerkraut, olives, dairy products, and cured meats, Lactiplantibacillus plantarum stands out for its remarkable ability to adapt.

It tolerates acidity, bile, and salt, and survives passage through the digestive tract particularly well. This exceptional resilience makes it an ideal strain for use in live fermented foods.

Its best-documented benefit is its ability to support the intestinal barrier. The intestinal lining is made up of a layer of cells connected by structures known as tight junctions.

When these junctions become less effective, due to factors such as stress, inflammation, or an unbalanced diet, pro-inflammatory molecules and bacterial fragments can pass through the intestinal lining, potentially contributing to chronic low-grade inflammation.

Several studies have shown that L. plantarum promotes the expression of key tight junction proteins, including occludin and ZO-1, stimulates mucin production, and helps maintain the integrity of the intestinal barrier, particularly when it has been compromised.³ As a result, this strain is considered especially beneficial for individuals experiencing chronic digestive discomfort or increased intestinal permeability.

Beyond its role in supporting the intestinal barrier, L. plantarum has also been studied for its potential to reduce bloating, abdominal pain, and certain symptoms associated with irritable bowel syndrome. It also produces bacteriocins, natural antimicrobial compounds that help limit the growth of undesirable bacteria in the colon.

This dual action, both structural and competitive, makes L. plantarum one of the most promising probiotic strains for supporting a balanced gut microbiome.

If there were only one probiotic strain worth mentioning, this would probably be it. Lacticaseibacillus rhamnosus—and more specifically its GG strain, first isolated in 1985 by researchers Sherwood Gorbach and Barry Goldin, is now the most extensively studied probiotic strain in the world. It has been the subject of thousands of scientific publications and hundreds of clinical trials.

A landmark review published in Clinical Infectious Diseases summarized the main clinical indications for which L. rhamnosus GG has demonstrated proven benefits.⁴ These include:

• The prevention and management of antibiotic-associated diarrhea
• Certain cases of viral gastroenteritis in children
• Traveler's diarrhea
• The prevention of some seasonal respiratory infections
• Certain forms of atopic dermatitis in infants
  

Few probiotic strains are supported by such a substantial body of scientific evidence.

One of its primary functions is to help regulate the immune system. Around 70% of the body's immune system is located in the gut, where it is in constant interaction with the gut microbiome.

L. rhamnosus contributes to this process by:

• Stimulating the production of secretory IgA, the first line of immune defense at mucosal surfaces
• Helping maintain a healthy balance between regulatory and effector T cells
• Modulating the production of both pro-inflammatory and anti-inflammatory cytokines
  

The goal is not to "boost" the immune system in the strict sense, but rather to help maintain a well-balanced immune response.

More recent research has also explored the potential role of this strain in other areas of health, including the gut–skin axis (such as adult acne and atopic dermatitis), urogenital health (including certain recurrent urinary tract infections), and metabolic health.

While these areas are still being actively investigated, they highlight the remarkable versatility of this strain, which has become a true benchmark in the field of probiotics.

Its name may be less familiar to the general public, but Streptococcus thermophilus is one of the two traditional starter cultures used to make yogurt. Found in every pot of traditional yogurt for more than a century, this bacterium is particularly valued for its rapid fermentation and excellent heat tolerance.

One of its best-documented roles is in lactose digestion. This strain produces an enzyme called β-galactosidase, which breaks down lactose into glucose and galactose.

This process begins during fermentation itself, which is why yogurt naturally contains less lactose than the milk from which it is made. It then continues in the intestine.

A scientific review has shown that S. thermophilus helps improve lactose digestion in individuals with lactase deficiency.⁵ In minimiil, which is made from a plant-based fermented base, this strain primarily contributes to the fermentation process, the production of organic acids, and the development of flavor.

Another often-overlooked characteristic of S. thermophilus is its ability to naturally synthesize folate, the natural form of vitamin B9.

Folate is essential for:

• DNA synthesis
• Red blood cell formation
• The healthy development and function of the nervous system
  

Several lactic acid bacteria, including S. thermophilus, are capable of naturally enriching fermented foods with biosynthesized folate.⁶ Although the amount produced is relatively modest, it contributes to the overall nutritional value of fermented foods.

This is arguably the most iconic strain in the history of fermented foods. Its full scientific name is Lactobacillus delbrueckii subsp. bulgaricus.

It was named after the Bulgarian physician Stamen Grigorov, who first isolated it in 1905 from traditional Balkan yogurt. To this day, together with Streptococcus thermophilus, it remains one of the two mandatory starter cultures required for yogurt production under European regulations.

It converts the sugars present in the fermentation medium—whether derived from milk or a plant-based substrate—into lactic acid.

This acidification plays several essential roles:

• It creates the characteristic texture of fermented foods
• It helps develop their distinctive flavors
• It naturally inhibits the growth of many undesirable microorganisms
  

The complete sequencing of its genome has also shown that, over the course of its evolution, this bacterium has become highly specialized for life in fermented environments.⁷

The partnership between L. bulgaricus and S. thermophilus is one of the best-studied microbial interactions in food microbiology. These two bacteria function in true symbiosis. Each produces compounds, including amino acids, peptides, and formate, that promote the growth of the other.

This cooperation results in a faster, more stable, and more complete fermentation process. It is this long-established complementarity that explains why both strains are included in the minimiil formula, even though it is based on a plant-based fermented substrate.

Taken individually, each of these four strains has well-documented benefits. Together, however, they provide a much broader range of functional support than any single strain could on its own. This is what microbiologists refer to as a synergistic consortium: a carefully selected group of microorganisms chosen for their complementary functions.

An effective probiotic is not defined simply by a high number of bacteria or by combining as many strains as possible. What matters most is the functional complementarity of those strains.⁸ In the minimiil formula, each strain has a distinct role without overlapping with the others:

• Lactiplantibacillus plantarum helps maintain the integrity of the intestinal barrier.
• Lacticaseibacillus rhamnosus supports immune balance.
• Streptococcus thermophilus contributes to fermentation and natural folate production.
• Lactobacillus delbrueckii subsp. bulgaricus ensures efficient fermentation and produces lactic acid.

Probiotics need to be nourished. That's why minimiil combines its four probiotic strains with 2.1 g of prebiotic fiber derived from agave inulin. These fibers serve as a food source for beneficial bacteria once they reach the colon.

The combination of probiotics and prebiotics is known as a synbiotic. International guidelines, including those from the World Gastroenterology Organisation (WGO), recognize this approach as one of the most comprehensive ways to support a healthy gut microbiome.⁹

The bacteria arrive alive, have immediate access to a source of nourishment, and are able to perform their beneficial functions under optimal conditions.

Research on the gut microbiome is advancing rapidly. Today, the French National Research Institute for Agriculture, Food and Environment (INRAE) is studying so-called "next-generation probiotics", strains derived directly from the human gut microbiome, such as Akkermansia muciniphila and Faecalibacterium prausnitzii.¹⁰ These bacteria may eventually complement the probiotic formulations currently available on the market.

For now, the four strains used in minimiil remain among the best-studied probiotics available, supported by the strongest and most extensive body of scientific evidence.

Each 60 ml minimiil shot contains:

• Four live probiotic strains (Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus)
• 2.1 g of prebiotic fiber (agave inulin)
• A fermented organic almond or oat base
• Ingredients sourced from certified organic farming
  

Every shot is certified organic, contains no added sugar or additives, and is kept refrigerated to preserve the viability of its live probiotics.

It's not a medicine, it's a daily ritual designed to support your gut microbiome over the long term through a formulation grounded in the latest scientific evidence.

References

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