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Acidophilus role in food microbiology.

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Answer 1

Lactobacillus acidophilus is one of the most commonly recognized species of the genus Lactobacillus. The species acidophilus (meaning acid loving) was perhaps so named because, historically, lactobacilli are isolated from the intestinal tract and vagina of humans and animals, where the environment can be quite acidic. Morphologically, Lb. acidophilus bacteria are Gram-positive, non-spore-forming rods with rounded ends that occur singly, in pairs, and in short chains.

.The Lb. acidophilus group is fastidious organisms adapted to growth on complex organic substrates and contains mainly obligately homofermentative lactobacilli, but a few are facultative heterofermenters. With recent major advances in molecular taxonomy of lactobacilli, an increasing number of techniques are now available for reliable characterization of new lactobacilli strains including species of Lb. acidophilus.

The bacteriocins produced by the Lb. acidophilus group include lactocin B, lactacin F, acidocin A, and acidocin B. Many strains of the genus Lactobacillus have been shown to produce prophylactic as well as therapeutic benefits in humans, and lactobacilli are generally accepted as human probiotics. Many strains of Lb. acidophilus with health benefits have been described in the literature.

The health benefits associated with these strains include reduction of gastrointestinal symptoms in lactose-intolerant individuals, relief from symptoms of constipation, treatment of infantile diarrhea, prevention of travellers’ diarrhea, and activity against Helicobacter pylori.