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Lactobacillus acidophilus

Lactobacillus acidophilus is a component of the normal intestinal flora of most healthy human beings. Lactobacillus is a genus of bacteria in the family Lactobacteriacae, which are found in the intestinal tracts of mammals, on green plants, in milk and fermented foods. Lactic acid is produced by these bacteria via carbohydrate fermentation; thus, lactobacilli have been introduced into the manufacture of food products, such as yogurt and cheese, to enhance their quality and stability. Yogurt is a fermented dairy product manufactured by fermenting milk with the aid of Lactobacillus bulgaricus and Streptococcus thermophilus. The most widely used milk is cow's milk. These lactic bacterias (mainly Streptococcus thermophilus and Lactobacillus bulgaricus) are foreign bodies to the human intestinal flora and are not implanted in the digestive system during consumption of these dairy products. Lactobacilli form an important part of the intestinal microbial flora in humans and other animals. The nutritional benefits of Lactobacilli are manyfold. This genus of bacteria are known to improve the nutritional value of foods by increasing the quantity as well as the availability, digestibility, and assimilability of nutrients. In particular, bacteria of the genus Lactobacilli are one of the major groups of intestinal and fecal organisms found in humans and animals that are understood to confer certain health benefits to humans. The significant health and nutritional benefits of Lactobacilli, and in particular the strain Lactobacillus acidophilus, are well known. In humans, lactobacilli are present in the mouth, lower intestine and vagina. Dietary supplementation with Lactobacillus acidophilus has been demonstrated as a viable treatment for certain conditions of the intestinal tract including antibiotic-induced imbalances in gastrointestinal microflora, hypercholesterolemia, E. coli infection, chronic granulomatous disease, and lactose indigestion. The genus Lactobacillus is widely distributed in nature. Many species, such as L. bulgaricus and L. casei, are found in dairy products, as well as in fruits and vegetables. Other Lactobacillus species are encountered in the intestinal tract of mammals and insects. For many centuries, lactobacilli have been used in milk and dairy products as fermentation organisms, producing yogurt and various types of fermented and soured milks, curds and creams.

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