Probiotic Escherichia coli Strain Nissle 1917

Abstract

Probiotics are live microorganisms that confer a health benefit on the host when administered in adequate amounts. Probiotic microorganisms are usually components of foods such as fermented dairy products or food supplements. In the food industry, Lactic Acid Bacteria (LAB) is widely used. In livestock breeding, feed industry and pharmaceutical industry, microorganisms which are non-pathogenic and have positive effects on health (Sacchromyces boulardii, and Escherichia coli Nissle 1917) are used besides the lactic acid bacteria. This review focused on origin, medical history, microbiological and genetic characteristics, biological activity, biosafety and toxicological aspects of probiotic E. coli strain Nissle 1917. Additionally, clinical trials conducted with EcN (Escherichia coli Nissle 1917) will be summarized.