LACTOBACILLUS ACIDOPHILUS: CHARACTERISTICS, TAXONOMY, MORPHOLOGY - BIOLOGY - 2025

Lactobacillus acidophilus is a species of lactic acid bacteria that is part of the microbiota of the intestine, mouth and vagina of humans, and the intestine of certain mammals. It also has a wide variety of foods as a natural ecological niche, including milk, meat, fish and cereals.

Despite the name of its species "acidophilus", which means affinity for acidity, this microorganism is able to tolerate acidic pH just as other species of the same genus do.

In this sense, this microorganism generally resists gastric acidity and bile salts. Its survival rate in the gastrointestinal tract ranges between 2 and 5% and achieves sufficient concentrations in the colon (10 ⁶ -10 ⁸ CFU / mL).

Depending on the strain, its intestinal adhesion capacity, the favorable effects regarding lactose digestibility and its ability to prevent diarrhea vary.

Character

Lactobacillus acidophilus are microaerophilic and homofermentative.

Microaerophiles means that they grow well with low oxygen tension and 5-10% CO ₂. While homofermentative means that they are capable of producing only lactic acid from the fermentation of sugars, specifically from lactose.

Its optimum growth temperature is 37 ° C.

Regulation of hypercholesterolemia

Some studies show that it can contribute to the deconjugation and separation of fatty acids by bile acids, which can later be recycled by the body.

Therefore, it participates in the regulation of cholesterol, helping to lower its plasma levels.

Anti-cancer action

It is related to the prevention of colon cancer and aging.

Lactobacillus acidophilus has been shown to decrease the proliferation of cancer cells and induce apoptosis (death) of these cells.

Free radical scavenging and antiarthritic function

In relation to aging, it has been observed in animal models (rats) that the oral consumption of L. acidophilus eliminates free radicals from the liver, kidney and reproductive system, as well as improves the signs of arthritis.

Immunomodulatory action

Also Lactobacillus acidophilus is capable of enhancing the functioning of the immune system. It activates local macrophages and increases secretory immunoglobulin A (IgAs) production.

Likewise, it reduces the response to food antigens and modulates the cytokine profile.

In conclusion, the consumption of probiotics benefits the overall health of the individual, since they guarantee its balance.

-Industrial benefits

Lactobacillus acidophilus produces type II bacteriocins. This makes it an excellent biopreservative, as it prevents the proliferation of other microorganisms in food.

In addition, L. acidophilus is used as a supplement in many food fermentation processes that contribute to a unique smell, taste and texture.

Likewise, Lactobacillus acidophilus is used for its beneficial effects in animal production specifically in chicks. Increases body weight gain and decreases fecal weight in these animals.

References

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