A genus of gram-positive, acid-resistant bacteria in the Lactobacillaceae family. We know of lactobacillus because of its use in making yogurt and the conventional wisdom of taking it in one form or another after antibiotic therapy, but it is an integral part of the colon and mouth flora, and is the critical acidifying agent in vaginal flora. There is a growing body of rather ignored data showing the value of regular consumption of a lactobacillus-containing food in immunosuppression, slow virus, and candidiasis conditions.<\/p>\n
A genus of Gram-positive bacteria which produces lactic acid from glucose and may be found in the digestive tract and the vagina.<\/p>\n
Bacteria used as a food supplement to help control diarrhea. Lactobacillus (Lactinex) is a harmless bacterium that occurs naturally in unpasteurized whole milk and yogurt. Lactobacilli produce lactic acid from the breakdown of carbohydrates responsible for making milk go sour. The bacteria are used commercially to prepare cheese and yogurt. Doctors have used lactobacilli for years to help control certain kinds of diarrhea, especially that caused when oral antibiotics destroy the bacteria normally found in the intestine.<\/p>\n
A genus of Gram-positive nonmotile rodlike bacteria capable of growth in acid media and of producing lactic acid from the fermentation of carbohydrates. They are found in fermenting animal and plant products, especially dairy products, and in the alimentary tract and vagina. They are responsible for the souring of milk. The species L. acidophilus is found in milk and is associated with dental caries. It occurs in very high numbers in the feces of breast-or bottle-fed infants.<\/p>\n
A gram-positive, rod-shaped, non-motile bacterium. It produces lactic acid by fermenting carbohydrate. Lactobacilli are found in fermenting animal and plant products, especially dairy products; they also occur in the gastrointestinal tract and the vagina. L. acidophilus occurs in milk and is a contributory cause to the development of dental caries.<\/p>\n
A genus of gram-positive, anaerobic, non- spore-forming bacilli of the family Lactobacillaceae. They produce lactic acid from carbohydrates and are responsible for the souring of milk. Some are part of normal flora.<\/p>\n
Lactobacilli, a form of rod-shaped bacteria, are present in fermented plant and dairy items. Certain strains of lactobacilli also inhabit the human intestine and the vaginal region, where they act to inhibit the excessive growth of detrimental bacteria.<\/p>\n
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A genus of gram-positive, acid-resistant bacteria in the Lactobacillaceae family. We know of lactobacillus because of its use in making yogurt and the conventional wisdom of taking it in one form or another after antibiotic therapy, but it is an integral part of the colon and mouth flora, and is the critical acidifying agent in […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-43834","post","type-post","status-publish","format-standard","hentry","category-l"],"yoast_head":"\n