2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Lactobacilli are gram-positive anaerobic microbes with rod-shaped forms that actively ferment sugars with the formation of mainly lactic acid.
The most important thing property of lactobacilli is their usefulness for human health, convincingly proven not only by medical research, but also by the centuries-old use of lactobacilli in the preparation of various fermented foods (yogurt, cheese, sour vegetables, bread, wine, etc.).
Lactobacilli are widespread in the normal microbial communities that inhabit the human body. They are found in all organs of the digestive tract, from the oral cavity to the rectum, and are the dominant flora of the female genitourinary system and are present in the breast milk of healthy nursing mothers. For example, in the large intestine, the concentration of lactobacilli reaches 10 billion cells in one gram.
Lactobacilli are able to stimulate the immune system; produce digestive enzymes; accelerate the regeneration of the mucous membranes; synthesize vitamins and other compounds that contribute to the normalization of metabolic processes; produce metabolites that prevent the growth of many pathogenic bacteria, viruses and fungi.
Today, lactobacilli are the most common component not only of various fermented dairy products, but also of probiotics, due to their constant presence in the symbiotic human microflora and the huge range of useful propertiesrevealed in them.
It is interesting to note that the first to pay attention to lactobacilli was the Nobel laureate Iliya Ilyich Mechnikov, who in the early 20th century developed the first therapeutic product based on lactobacilli, called Lactobacillin. According to scientists, regular use of this product should help improve the intestinal microflora and prolong people's lives.
It should be borne in mind that among the huge variety of lactobacilli strains with useful properties are extremely rare. Such, however, are the lactobacilli contained in traditional fermented dairy products.
Lactic acid bacteriacontained in kefir, yoghurt, fermented milk used for the production of other dairy products can be consumed in moderation as a source of probiotics.
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