Description – Lactobacillus acidophilus are very well-known species of the genus Lactobacillus in lactic acid bacteria (LAB) group. They exist in the gastrointestinal tract of humans and animals and are also found in certain fermented foods. L. acidophilus helps to break down food, produce nutrients and facilitate absorption. It also produces lactase – the enzyme that breaks down sugar in milk thereby being a key probiotic bacteria involved in digestion of dairy products.
Application – Many strains of the genus Lactobacillus are accepted as human probiotics. One of the main applications of LAB is as starter cultures, with an enormous variety of fermented dairy (ie. cheese, yoghurt, fermented milks), fish, meat, vegetable, fruit and cereal products. They help in contributing to the flavour, texture and nutritional value of the fermented foods. They are also used as dietary supplement for GI disorder, respiratory illness, etc.
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