Lactobacillus is a genus of bacteria significant in food fermentation and human health. Members of the beneficial lactic acid bacteria (LAB) group, these microorganisms first emerge 2 billion years ago, and are essential for life.
What is Lactobacillus?
Lactobacillus ferment sugars into lactic acid, breaking down carbohydrates like lactose in milk. With over 200 species, Lactobacillus is ubiquitous in many environments. It's used in many fermented foods, classic examples being yogurt, cucumbers, beans and sauerkraut.
Lactobacillus spp. are often found in company of yeasts, who also prefer acidic conditions, with a pH of about 5.5, and acetic acid bacteria. Yeasts consume sugar and produce ethanol, the alcohol of all booze.
Acetic acid bacteria gobble up the alcohol and excrete it as, not surprisingly, acetic acid, the essential ingredient of vinegar. The corrosive power of acetic acid is the bacteria's defense against many other microbes competing for living space.
By consuming alcohol, acetic acid bacteria save the lives of yeast. Despite their enthusiastic production, yeast will die at alcohol concentrations from 8 - 20% and more, which is why beer, wine and mead are lower in alcohol than distilled drinks like whisky.
In natural conditions LAB, AAB and yeast share common ground. In controlled conditions, as in vinegar production of other food fermentation, they may be introduced to the mix in stages depending on their qualities.
Yeast is also lactose intolerant and can't digest milk sugar. That's the job of Lactobacillus et al. Lactose is a disaccharide of glucose and galactose, both simple sugars. When AAB metabolize lactose it's broken down into these sugars, which other microbes easily digest.
Well-known species include Lactobacillus acidophilus, often added to probiotic supplements; Lactobacillus bulgaricus and Lactobacillus plantarum. During fermentation, these bacteria excrete lactic acid. Lower environmental pH inhibits growth of pathogens.
During vigorous physical activity, muscle cells have an oxygen deficit because of heightened energy demand. Lactic acid fermentation enables these cells to transform glucose into ATP in without the need for oxygen.
In laboratory studies, researchers focus on the probiotic qualities of Lactobacillus, because that's where the money is. Scientists explain its importance to gastrointestinal (GI) health by helping to balance the microbiome.
Lactobacillus species are found in diverse environments, including:
Human Body: Lactobacillus helps influence digestive health, accounting for about 1-5% of the digestive system microbiota, and influencing immune function. Fermentation by Lactobacillus and the resulting acid production create a protective vaginal microbiome to guard against growth of harmful organisms. As LAB may not consider yeast harmful, under some conditions overgrowth can happen.
Fermented foods: Lactobacillus species are purposefully added to foods to initiate fermentation.
Plants and soil: These bacteria help decompose organic matter, isolating themselves in plant materials and enriching soil health.
When these industrious bacteria metabolize organic materials, they recycle nutrients and improve soil fertility. In the GI tracts of animals, including humans, Lactobacillus compete with pathogenic bacteria.
Probiotics achieve beneficial effects on the gastrointestinal tract and other host organs through competitive exclusion, enhancing their adhesion abilities and ousting pathogens by competing for the host's binding sites on a highly acidic battleground.
Applications in Agriculture and Dairy
Lactobacillus is widely used in both agricultural and dairy industries. In agriculture, specific Lactobacillus species are used as probiotics to enhance animal health, improve digestion, and increase nutrient absorption.
In dairy, Lactobacillus is used in production of yogurt, cheese, and other fermented foods. It helps develop desired texture, flavor, and nutritional profiles. These bacteria catalyze the fermentation process.
The demand for probiotic-enriched dairy products continues to rise, with probiotic yogurt sales growing by 12% annually. In agriculture, Lactobacillus spp. are active in silage fermentation and composting. They help in animal feed preservation and nutrient retention.
Facts about Lactobacillus spp.
Probiotic Properties: Certain Lactobacillus strains are recognized for their probiotic qualities, contributing to GI and immune system health, potentially preventing gastrointestinal disorders.
Fermentation Efficiency: Lactobacillus species are proficient fermenters, making them essential in the food industry for creating a wide range of fermented products with distinct flavors and textures.
Acid Tolerance: Their love of acidic environments allows Lactobacillus to survive in the GI tract, where they help maintain a healthy balance of microbe behavior.
Antimicrobial Activity: Some Lactobacillus species produce bacteriocins, or antimicrobial peptides inhibiting growth of pathogenic bacteria.
Biotechnological Applications: Research is ongoing into the use of Lactobacillus in bioengineering and biotechnology, including potential use in producing biofuels and bioplastics.
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