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Lactobacillus
(redirected from lactobacilli)

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lactobacillus

Any of the rod-shaped, gram-positive (see gram stain) bacteria that make up the genus Lactobacillus. They are widely distributed in animal feeds, manure, and milk and milk products. Various species are used commercially in the production of sour milks, cheeses, and yogurt. Lactobacilli also play an important role in the manufacture of fermented vegetables (pickles and sauerkraut), beverages (beer, wine, and juices), sourdough breads, and some sausages. They inhabit but do not damage animal and human intestinal tracts. Commercial preparations of lactobacilli are used to restore normal intestinal flora after antibiotic therapy.

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.
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For example, certain specific strains of Lactobacilli produce substances such as lactic acid, hydrogen peroxide, and bacteriocins, which inhibit the growth of bacteria implicated in bacterial vaginosis.
Warding off chronic yeast and bacterial infections by Kiefer, Dale / Life Extension
Serious infections due to Lactobacilli have been reported, especially endocarditis and bacteremia.
Lactobacillus septic arthritis by Zarrouk, V. / Southern Medical Journal
Other products with lactobacilli don't normally contain the special form needed in the vagina.
ask the Doc; Craig Lennox Our GP expert will answer your questions ... by Daily Record (Glasgow, Scotland)
 
 
 
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