Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria. They are a major part of the lactic acid bacteria group, converting sugars...
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria. They are a major part of the lactic acid bacteria group, converting sugars to lactic acid. Many species are used in the production of fermented foods like yogurt, cheese, and sauerkraut. Certain strains are also used as probiotics to support gut health.
Key Information
Inside Body Harmful Score
Common Dosage
1-10 billion CFUs daily
Source Type
natural
Production Process
Lactobacillus is typically produced through fermentation processes in controlled environments. This involves culturing specific strains in a nutrient-rich medium under specific temperature and pH conditions to promote bacterial growth and lactic acid production. After fermentation, the bacteria are harvested, concentrated, and often freeze-dried to create a stable, shelf-stable product.
Use Type
Inside BodyPotential Benefits
Diarrhea prevention is achieved through maintaining a healthy gut microbiome, promoting proper digestion, and strengthening the intestinal barrier. This process reduces inflammation, promotes beneficial bacteria growth, and prevents dehydration.
Possible Side Effects
Increased bowel movements.
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