Lactobacillus acidophilus Acidophilin, can make Acidolin Lactocidin and another lifelike antibiotic. These strains are commercially used in many dairy products, sometimes together with S. salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in the production of acidophilus-type yogurt.
Fashionable the human gut acerbic appreciate approximately 450 age, lactobacillus acidophilus can kill staphylococcus aureus, escherichia coli, Salmonella typhimurium blackleg enteric fever bacillus () and spindle bacillus (Clostridium perfringens), regulating and beef up the body's immune function. Common food sources of L. acidophilus include yogurt and fermented soy products, such as miso and tempeh.
These strains are commercially used in many dairy products, sometimes together with S. salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in the production of acidophilus-type yogurt. They do this in a couple of ways: for example, when L. acidophilus breaks down food in the intestine, several substances are formed (such as lactic acid and hydrogen peroxide) that create an unfriendly environment for “bad” bacteria.
Many healthy bacteria live in the intestines and vagina, where they protect against "bad" bacteria that can cause disease.
This monograph is intended for informational purposes only, and should not be interpreted as specific medical advice. You should consult with a qualified healthcare provider before making decisions about therapies and/or health conditions.