Lactobacillus is a genus of non-spore, Gram-positive bacteria that is widely distributed in nature, especially in the oral cavity, intestines and vagina of humans and animals.
Lactobacillus bacteria have many characteristics, including acid tolerance, metabolic capacity, growth conditions and health effects.
Characteristics
Acid tolerance: Lactobacillus bacteria have strong acid tolerance and are suitable for starting growth under acidic conditions (pH 5.5~6.2), and can often reduce the pH of milk to below 4.0.
Metabolic capacity: Lactobacillus bacteria have a strong ability to metabolize carbohydrates and produce acid.
They can synthesize glucans and heteropolysaccharides, and ferment sugars to produce lactic acid or other acidic substances. These acids not only have the effect of seasoning and preservation, but also can regulate the intestinal environment.
Growth conditions: Lactobacillus bacteria can grow in both aerobic and anaerobic environments, but some strains are more adapted to anaerobic environments. They have certain requirements for temperature and pH value. For example, the optimal growth temperature of Lactobacillus bulgaricus is 40-44°C and the optimal pH value is 5.4-4.6.
Health impact: Bacteria of the genus Lactobacillus have a positive impact on human health. For example, Lactobacillus acidophilus can lower blood lipids and cholesterol, regulate intestinal flora, and enhance immunity; Lactobacillus paracasei helps maintain the balance of the intestinal environment and enhance immunity; Lactobacillus rhamnosus can regulate intestinal flora and prevent and treat diarrhea.