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Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and mainly lactobacillus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate.
Lactobacillus, (genus Lactobacillus), any of a group of rod-shaped, gram-positive, non-spore-forming bacteria of the family Lactobacillaceae. Similar to other genera in the family, Lactobacillus are characterized by their ability to produce lactic acid as a by-product of glucose metabolism. The
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria.Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.
The uses and risks of the supplement lactobacillus.
Lactobacillus acidophilus is one of the most common species of bacteria used as a probiotic supplement used to control diarrhea and help stool formation. Lactobacillus supplements help restore normal bowel flora, inhibit the growth of disease-causing pathogens and improve local immunity. Common side effects of lactobacillus include gas (flatulence) and bloating. Lactobacillus is likely safe when appropriately used during pregnancy and breastfeeding.
Generally, lactobacilli are very good for gut health. They produce lactic acid, which may prevent harmful bacteria from colonizing the intestines.
