Monday, June 6, 2011     17:19



Lactobacilli is a genus, or family of bacteria that is closely associated with the various mucosa in the human body and is often present or produced during the fermentation of foodstuffs. They are Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are usually straight, although they can form spiral or coccobacillary forms under certain condition and are often found in pairs or chains of varying length.

Lactobacilli are classified as lactic acid bacteria (LAB) group, named as such because most of its members convert lactose and other sugars to lactic acid. Species of the lactobacillus genus naturally tend to reside in the small intestine.

To date, some 56 species of Lactobacillus have been identified. Lactobacilli used as probiotics include L. acidophilus, L. amylovorus, L. brevis, L. casei, L. casei subsp. rhamnosus (Lactobacillus GG), L. caucasicus, L. cellobiosus, L. crispatus, L. curvatus, L. delbrueckii subsp. bulgaricus (L. bulgaricus), L. fermentum (L. fermenti), L. gasseri, L. helveticus, L. johnsonii, L. lactis, L. leichmannii, L. paracasei, L. plantarum, L. reuteri, L. rhamnosus, L. salivarius.