Lactobacillus spp is a group of gram-positive bacteria that are commonly found in human gut flora, as well as in fermented foods such as yogurt and kefir. The genus Lactobacillus includes over 180 different species, each with unique attributes and applications. This article provides an overview of lactobacillus spp, its applications, and its characteristics.
Characteristics
Lactobacillus spp is a gram-positive bacteria, which means it has a thick cell wall made of peptidoglycan. It is also non-spore forming and non-motile, meaning it does not have the ability to move on its own. Lactobacillus spp is an acid-tolerant bacteria, which means it is able to survive in acidic environments. This characteristic is why it is commonly used in the production of fermented foods, as it can survive in the low pH environment created during fermentation.
Lactobacillus spp is also known for its ability to produce lactic acid. This is a key characteristic that makes it ideal for use in the food industry. Lactic acid helps to preserve food by lowering its pH and inhibiting the growth of harmful bacteria.
Lactobacillus spp strains available:
Lactobacillus plantarum (HH-LP56), 500b cfu/g, (CCTCC M2019497)
Lactobacillus plantarum (HH-LP78), 500b cfu/g, (CCTCC M2021723)
Lactobacillus reuteri (PB-LR09), 200b cfu/g, (CCTCC M2018888)
Lactobacillus casei (PB-LC39), 500b cfu/g, (CCTCC M2018886)
Lactobacillus rhamnosus (PB-LR76), 500b cfu/g, (CCTCC M2018887)
Lactobacillus johnsonii (LBJ 456), 200b cfu/g ( CCTCC M20191013)
Bacillus coagulans (PB-BC02),100b cfu/g, (CCTCC M2018889)
Lactobacillus acidophilus (HH-LA26), 200b cfu/g
Lactobacillus paracasei (HH-LP58), 500b cfu/g
Lactobacillus salivarius (HH-LS17), 100b cfu/g
Lactobacillus Bulgaricus (HH-LB57), 50b cfu/g
Lactobacillus fermentum (PB-LF39), 100b cfu/g (CCTCC M2021724)
Lactobacillus gasseri HH-LG57, 200b cfu/g
Lactobacillus crispatus HH-LC323, 100b cfu/g (CCTCC M2021722)
Lactobacillus helveticus(HH-LPH17), 100b cfu/g (CCTCC M2021725)
Lactobacillus brevis (HH-LBR02), 100b cfu/g
Applications
Lactobacillus spp has a wide range of applications in various industries, including food, pharmaceuticals, and agriculture. One of the most well-known applications of lactobacillus spp is in the production of probiotics. Probiotics are supplements containing live bacteria that are beneficial to human health. Lactobacillus spp is a key component of many probiotics, as it helps to promote a healthy gut microbiome.
Lactobacillus spp is also commonly used in the food industry, particularly in the production of fermented foods. This bacteria produces lactic acid during the fermentation process, which helps to preserve food and gives it a tangy flavor. Foods that are commonly fermented using lactobacillus spp include sauerkraut, kimchi, and sourdough bread.
In the pharmaceutical industry, lactobacillus spp is used to produce various drugs and supplements. For example, lactobacillus spp has been shown to have anti-inflammatory properties and may be used to treat conditions such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD).
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