Lactobacillus acidophilus
Lactobacillus acidophilus is a species of genus Lactobacillus. L. acidophilus is a type of bacteria that is also a type of probiotic, which is used in the production of certain types of yogurt and other fermented foods.
Characteristics[edit | edit source]
L. acidophilus is a homofermentative, microaerophilic species, fermenting sugars into lactic acid, and grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of around 37 °C (99 °F).
Uses[edit | edit source]
L. acidophilus is used in the production of a variety of dairy products, including yogurt, kefir, and some types of cheese. It is also used in the production of sauerkraut and kimchi, and is sold as a dietary supplement.
Health Benefits[edit | edit source]
L. acidophilus has been studied for its potential health benefits. Some studies suggest that it may help improve digestive health, boost the immune system, and help with weight loss. However, more research is needed to confirm these benefits.
Side Effects[edit | edit source]
While generally considered safe, L. acidophilus can cause side effects in some people, including gas, bloating, and upset stomach. In rare cases, it can cause serious infections in people with weakened immune systems.
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
