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Lactobacillus acidophilus image taken with a scanning electron microscope (SEM). A Lactobacillus acidophilus culture. Lactobacillus acidophilus is an immobile rod-shaped (bacillus), gram-positive organism that ranges in size from 2-10 μm in size.
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
Lactobacillus crispatus is a normal inhabitant of the lower reproductive tract in healthy women. [17] [18] Functionally, like other lactic acid-producing bacteria, it may prevent infections through production of lactic acid, thereby lowering the pH. [19] Condom use was correlated with increased colonization of Lactobacillus crispatus in the ...
Lactobacillus bulgaricus colonies grown on China Blue Lactose Agar, after anaerobic incubation. Lactobacillus bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, [3] as well as in other processes involving naturally fermented products.
Bacteria display a large diversity of cell morphologies and arrangements. Bacterial cellular morphologies are the shapes that are characteristic of various types of bacteria and often key to their identification. Their direct examination under a light microscope enables the classification of these bacteria (and archaea).
Lactic acid bacteria are used in the food industry for a variety of reasons such as the production of cheese and yogurt products. Popular drinks such as kombucha are made using lactic acid bacteria, with kombucha having been known to have traces of Lactobacillus and Pediococcus once the drink is made. [23]
Lactobacillus jensenii is a lactic acid bacteria species in the genus Lactobacillus. It is one of the four main species of Lactobacillus considered to be the major part of the vaginal flora, along with Lactobacillus crispatus, Lactobacillus gasseri, and Lactobacillus iners. [1] [2] L. jensenii is sometimes used in producing fermented foods. [3]
Lacticaseibacillus rhamnosus GG (ATCC 53103) is a strain of L. rhamnosus that was isolated in 1983 from the intestinal tract of a healthy human being; filed for a patent on 17 April 1985, by Sherwood Gorbach and Barry Goldin, [11] the 'GG' derives from the first letters of their surnames. [12]