Lactobacillus

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Lactobacillus

[¦lak·tō·bə′sil·əs]
(microbiology)
Lactic acid bacteria, the single genus of the family Lactobacillaceae; found in dairy products, meat products, fruits, beer, wine, and other food products.
References in periodicals archive ?
Synbiotic Lactobacillus acidophilus NCFM and cellobiose does not affect human gut bacterial diversity but increases abundance of lactobacilli, bifidobacteria and branched-chain fatty acids: A randomized, double-blinded cross-over trial.
Conversely, Lactobacilli are usually susceptible to antibiotics that inhibit protein synthesis, such as chloramphenicol, erythromycin, lincomycin, clindamycin and tetracyclines (FEDERICI et al.
Antagonistic activity of probiotic lactobacilli and bifidobacteria against entero- and uropathogens.
The technologically relevant properties of eight candidate riboflavin producing probiotic lactobacilli strains have been reported.
Mikelsaar, "Characterization of intestinal lactobacilli as putative probiotic candidates," Journal of Applied Microbiology, vol.
19) Recently Haukioja et al have shown that probiotic Lactobacilli (L.
However, all three studies provide evidence that even with different strains of Lactobacilli and different routes of receiving the probiotic, Lactobacilli can reduce recurrent UTIs in women.
Most papers reported predominantly gram-positive bacterial flora and, as in poultry, most frequently, various species of lactobacilli and gram-positive cocci.
Both oral and vaginal delivery of lactobacilli are known to renew vaginal microbiota.
These six strains were identified as Lactobacillus paracasei (three strains) and Lactobacillus plantarum (three strains); subsequently, the six lactobacilli were tested for their antagonistic activity against foodborne pathogens.
Because Lactobacilli do not make ethyl acetate, there is no telltale odor, and sugar can mask the acetic "bite" at the finish.