Lactobacillus bacteria is a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. Similar to other genera in the family, Lactobacillus are characterized by their ability to produce lactic acid as a by-product of glucose metabolism. Various species of Lactobacillus are used commercially during the production of sour milks, cheeses, and yogurt, and they have an important role in the manufacture of fermented vegetables (pickles and sauerkraut), beverages (wine and juices), sourdough breads, and some sausages.They are common and usually benign. In humans they are present in the vagina and the gastrointestinal tract, where they are symbiotic and make up a small portion of the gut flora.
Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, chocolate, and other fermented foods, as well as animal feeds, such as silage. Sourdough bread is made using a "starter culture," which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. Many species are prominent in decaying plant material. The organisms are widely distributed in animal feeds, silage, manure, and milk and milk products.
Lactobacillus is used for treating and preventing diarrhea, including infectious types such as rotaviral diarrhea in children and traveler's diarrhea. It is used to prevent and treat diarrhea associated with using antibiotics. It is also used for high cholesterol, lactose intolerance, Lyme disease, hives, and to boost the immune system. Women sometimes use lactobacillus suppositories to treat vaginal infections and urinary tract infections (UTIs).
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