Lactobacillus salivarius bacteria. L. salivarius produces bacteriocins (oligopeptides, proteins or protein complexes) that have antimicrobial properties that act against other strains of bacteria that are taxonomically related to the producer microorganism. Bacteriocin production was first noticed in L. salivarius isolated from Japanese grass leaves and from a human vaginal sample. L. salivarius inhibits salmonella spp. Campylobacter jejuni and gastric ulcer causing Helicobacter pylori bacteria. It also eases symptoms of bowel toxemia and food poisoning. It produces vitamins B and K.