| Lactobacillus Acidophilus |
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''Lactobacillus acidophilus'' is one of several Bacteria in the genus '' Lactobacillus ''. It is commonly used commercially together with '' Streptococcus Salivarius '' in the production of Yogurt . ''Lactobacillus acidophilus'' gets its name from ''lacto-'' meaning milk, ''-bacillus'' meaning rod-like in shape, and ''acidophilus'' meaning acid-loving. This bacterium thrives in more acidic environments than most microorganisms (pH 4-5 or lower) and grow best at 45 degrees Celsius. ''L. acidophilus'' occurs naturally in a variety of foods, including dairy, grain, meat, and fish. It is also present in human (and animal) Intestines , mouths, and Vaginas . ''L. acidophilus'' (and all lactic acid bacteria) absorb Lactose and metabolize it into Lactic Acid . Certain related species (known as heterofermentive) also produce Ethanol , Carbon Dioxide , and Acetic Acid this way. ''L. acidophilus'' itself (a homofermentative microorganism) produces only lactic acid. Like many bacteria, ''L. acidophilus'' can be killed by excess heat, moisture, or direct sunlight. In 2002 , the complete Genome of ''L. acidophilus'' was mapped and presented at the Seventh Symposium on Lactic Acid Bacteria in Egmond Aan Zee , The Netherlands . HEALTH BENEFITS ''L. acidophilus'' is considered a Probiotic or "friendly" bacterium. These types of healthy bacteria inhabit the intestines and vagina and protect against some unhealthy organisms. The breakdown of food by ''L. acidophilus'' produces lactic acid, Hydrogen Peroxide , and other byproducts that make the environment hostile for undesired organisms. ''L. acidophilus'' also tends to consume the nutrients many other microorganisms depend on, thus outcompeting possibly harmful bacteria in the digestive tract. During digestion, ''L. acidophilus'' also assists in the production of Niacin , Folic Acid , and Pyridoxine . Studies have also shown ''L. acidophilus'' can assist in Bile deconjugation, separating Amino Acids from bile acids, which can then be recycled by the body. Some research has indicated ''L. acidophilus'' may provide additional health benefits, including improved indicated a treatment with ''L. acidophilus'' resulted in a 10 to 12% reduced risk of Coronary Heart Disease in persons with high blood serum cholesterol levels. ''L. acidophilus'' is naturally present in healthy vaginas. The acid produced by ''L. acidophilus'' in the vagina helps to kill the fungus Candida Albicans , helping to prevent vaginal yeast infections. Certain spermicides and contraceptive creams can kill ''L. acidophilus'' in the vagina, clearing the path to possible yeast infections. Antibiotics taken orally will also kill beneficial bacteria like ''L. acidophilus''. After a regime of antibiotic therapy, patients are occasionally instructed to take an ''L. acidophilus'' treatment in order to recolonize the gastrointestinal tract. ''L. acidophilus'' is often sold in health stores in pill or powder form as a nutritional supplement. Research on the nutritional benefits of taking ''L. acidophilus'' supplements is inconsistent and inconclusive. Most such claims boil down to a link between ''L. acidophilus'' and a possible decrease in the incidence of certain diseases, including yeast infections, gastrointestinal disorders, and a weakened immune system. Most researchers agree further study is needed before substantiating many of these claims. FOOD PRODUCTION ''L. acidophilus'' can be used to make yogurt, sweet acidophilus Milk , and other fermented dairy products. The bacteria produces lactate and acetate during Fermentation . In yogurt production, ''L. acidophilus'' is added to milk to render it more acidic. The lactic acid it produces causes milk proteins to break down, coalescing into a more nearly solid gel substance - yogurt. By breaking down lactose to lactic acid, the bacteria make such dairy products digestable by Lactose Intolerant people. It can also be used to make "cultured soy" (commonly called soy yogurt) from Soymilk in much the same way. ''L. acidophilus'' can also be used to turn cabbage into Sauerkraut , by converting sugars in the cabbage into lactic acid, which then acts as a preservative. Kimchi , a traditional Korean dish, is also fermented by ''L. acidophilus'' in this manner. Brined Pickles are also manufactured through this process. This family of bacteria is also responsible for producing some of the acids that give foods a sour taste. The distinct taste of Sourdough bread, for example, comes from ''L. acidophilus's'' cousin - Lactobacillus Sanfranciscensis . EXTERNAL LINKS
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