Abstract: A process for isolation of a strain of Lactobacillus having the ability of being established on human intestinal mucosa in vivo and being able to remain therein after oral administration for at least 10 days after the completion of the administration. By the process the new strains L. plantarum 299 (DSM 6595) and L. casei ssp. rhamnosus 271 (DSM 6594) have been isolated, which are useful for the prophylaxis or treatment of bacterial infections, especially in the form of a fermented nutrient composition.

Abstract: A process for isolation of a strain of Lactobacillus having the ability of being established on human intestinal mucosa in vivo and being able to remain therein after oral administration for at least 10 days after the completion of the administration. By the process the new strains L. plantarum 299 (DSM 6595) and L. casei ssp. rhamnosus 271 (DSM 6594) have been isolated, which are useful for the prophylaxis or treatment of bacterial infections, especially in the form of a fermented nutrient composition.

Abstract: A process for isolation of a strain of Lactobacillus having the ability of being established on human intestinal mucosa in vivo and being able to remain therein after oral administration for at least 10 days after the completion of the administration.By the process the new strains L. plantarum 299 (DSM 6595) and L. casei ssp. rhamnosus 271 (DSM 6594) have been isolated, which are useful for the prophylaxis or treatment of bacterial infections, especially in the form of a fermented nutrient composition.

Abstract: A nutrient composition for administration to patients in, for example, feeding by tube, or for use as a health drink is described. The nutrient composition comprises a fermented cereal-based product, enzyme and, optionally, further nutrient components, in combination with lactobacilli. Also described is a method of preparing a nutrient composition for administration to patients, inter alia in feeding by tube, or for use as a health drink, in which method a cereal flour is mixed with water, a-amylase and, optionally, a protease, the mixture is brought to the boil under agitation, allowed to cool and mixed with B-glucanase which is allowed to act until the viscosity of the mixture has decreased to below 0.020 Pas, whereupon the mixture is fermented.