Description
Lactobacillus species are a group of Gram-positive, rod-shaped, facultative anaerobic or microaerophilic bacteria commonly found in the human gastrointestinal, urinary, and genital tracts, as well as in fermented foods. They are known for producing lactic acid through the fermentation of carbohydrates, which helps maintain a low pH environment that inhibits harmful microbes.
Key functions and benefits include:
- Supporting digestion and nutrient absorption
- Enhancing immune response
- Preventing the growth of pathogens
- Managing diarrhea and irritable bowel syndrome (IBS)
- Promoting vaginal and urinary tract health
Common species include Lactobacillus acidophilus, L. rhamnosus, L. casei, and L. plantarum, many of which are used in probiotics and fermented products like yogurt and kefir.
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