Lactobacilli

This chapter discusses biology of effector organism such as lactobacilli for probiotic and replacement therapy. It talks about metabolism, nutritional requirements, natural habitats, and taxonomy of lactobacilli. The genus Lactobacillus has been studied extensively and is now a well-characterized genus in the lactic acid bacteria (LAB) group, which is composed of more than 100 recognized species. The genus is of interest for a number of reasons: its long history of safe use in the fermentation and preservation of traditional foods (dairy, meat, and vegetable products) and more recently its incorporation in functional probiotic foods, as well as its ubiquitous presence in human and animal microbiotas, especially in the gastrointestinal and genitourinary tracts (where it dominates the vaginal microbiota). However, the main interest is undoubtedly its role as a probiotic and as a biotherapeutic agent in some clinical situations. Lactobacillus spp. are among the most frequent and better characterized microorganisms used as a probiotic. Important considerations in the choice of a probiotic include safety, functional aspects, and technological aspects. Probiotics are being commercially developed for both human and animal consumption, especially in the poultry and aquaculture industries. Their application constitutes alternatives to antibiotics, as well as acting as prophylactics, in particular in the prevention of gastrointestinal infections. Some commercially probiotic products containing lactobacilli are listed in the chapter. The chapter talks about the use of lactobacilli in food, industrial, and medical applications.