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Most studies on L. acidophilus was focused on one particular strain, Lactobacillus acidophilus NCFM. With the large amount of information discovered about L. acidophilus NCFM, the US Food and Drug Administration has adjudged the microbe to be an approved ingredient in beverages, dairy products, and other probiotic foods. [4]
Thiobacillus prosperus, T. acidophilus, T. organovorus, T. cuprinus Acetobacter aceti , a bacterium that produces acetic acid (vinegar) from the oxidation of ethanol. Alicyclobacillus , a genus of bacteria that can contaminate fruit juices.
Lactobacillus acidophilus: bacterium: vegetables [2] Lactobacillus acidophilus: bacterium: dairy yogurt [2] Lactobacillus alimentarius: bacterium: fish [2] Lactobacillus alimentarius: bacterium: meat [2] Lactobacillus brevis: bacterium: cheese (canestrato pugliese) [12] Lactobacillus brevis: bacterium: vegetable pickle [2] Lactobacillus brevis ...
The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).
It is also present in L. acidophilus, L. buchneri, [15] L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. fermentum and L. helveticus with a content of 10 to 30% has been detected. [16] [15] However, lactobacillic acid is not restricted to members of the genus Lactobacillus or lactic acid bacteria in general.
Lactobacillus johnsonii is a species in the genus Lactobacillus [1] identified in 1980 by John L. Johnson, an American microbiologist and his associates. [2] Its type strain is ATCC 33200. It is part of the healthy vaginal microbiota and has been identified as having probiotic properties. [ 3 ]