Lactobacillus acidophilus are bacteria of the genus Lactobacillus. Used together with Streptococcus thermophilus in the production of yogurt and probiotic supplements.
The term Lactobacillus is the union of a prefix and a root meaning milk and lacto bacillus meaning rod-shaped or rod. Furthermore, affinity acidophilus meant by acids. This bacteria grows easily in more acidic media ideals for other microorganisms (pH 4-5 or lower) and grows best under about 45°C.
The L. acidophilus grows naturally in a wide variety of foods, including milk, meat, fish and cereals. It can be consumed as a natural remedy in probiotic supplements. Not only is present in the intestines of animals and of man himself, but also in the mouth. The L. acidophilus absorbs forming metabolizes lactose and lactic acid.
Certain varieties genetically similar (known as heterofermentivas) also produce ethanol, carbon dioxide and acetic acid as by-products (it should be noted that L. acidophilus produces exclusively lactic acid). Like any bacteria can be eliminated by excessive heat, humidity, or direct sunlight.
The L. acidophilus is considered a probiotic or beneficial bacteria to man. This type of bacteria live in the intestines holders protecting their deleterious effect of other microorganisms. The degradation of nutrients made by this microorganism produces lactic acid, hydrogen peroxide and other products that create a hostile environment for other undesirable organisms.
The L. acidophilus consume the nutrients many other microorganisms entering into competition with them and controlled, by nutrient depletion, excessive development of these. During digestion, it also helps in the production of niacin, folic acid and vitamin B6 (pyridoxine). Some studies show that L. acidophilus can help deconjugation and the separation of amino acids by bile acids, which can then be recycled through the body.