Lactobacillus acidophilus

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Lactobacillus acidophilus
Scientific classification
Domain: Bacteria Phylum: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus: Lactobacillus Species: L. acidophilus
Binomial name
Lactobacillus acidophilus

Description and significance

Lactobacillus acidophilus is a species of gram-positive bacteria commonly used in dairy production. L. acidophilus is also one of the most common forms of probiotics, which are "friendly bacteria". L. acidophilus is found in the human and animal gut, mouth, and vagina. It functions as a lactic acid producer, by metabolizing lactose to lactic acid. The acid produced by L. acidophilus can control the growth of the fungus Candida albicans, which is the cause of Oral thrush and vaginal yeast infections. The acid produced can also prevent unwanted organisms living in the gut. Common dairy products which use L. acidophilus in their production include Sweet acidophilus milk and yogurt. Sweet acidophilus milk and yogurt can be consumed by those who are lactose intolerant. Selected strains of L. acidophilus have shown significant reductions of cholesterol in humans, lowering the risk of coronary heart disease.

References

http://www.umm.edu/altmed/articles/lactobacillus-acidophilus-000310.htm [1]

http://jds.fass.org/cgi/reprint/63/5/830.pdf [2]

http://www.jacn.org/cgi/reprint/18/1/43.pdf [3]