Description: Lactobacilli are a genus of gram-positive bacteria that belong to the Lactobacillaceae family. These bacteria are known for their ability to ferment sugars, producing lactic acid as the main byproduct. This fermentation process is fundamental in the production of various foods, such as yogurt, cheeses, and pickles, and also plays a crucial role in intestinal health. Lactobacilli are considered probiotics, meaning they can provide health benefits when consumed in adequate amounts. They are naturally found in the gastrointestinal tract of humans and in various fermented foods. Additionally, they are facultative anaerobes, allowing them to survive in both oxygen-rich and oxygen-poor environments. Their ability to acidify the environment helps inhibit the growth of pathogens and harmful bacteria, thus contributing to a healthy balance of intestinal microbiota. In summary, lactobacilli are essential not only in the food industry but also in maintaining digestive and overall health in humans.
History: The term ‘lactobacillus’ was introduced in the scientific literature in the late 19th century when different species of lactic bacteria began to be identified and classified. One of the pioneers in this field was Danish microbiologist Emil Christian Hansen, who in 1881 isolated Lactobacillus delbrueckii, a key species in yogurt production. Throughout the 20th century, numerous studies were conducted on the importance of lactobacilli in fermentation and intestinal health, leading to a growing interest in their use as probiotics.
Uses: Lactobacilli are primarily used in the food industry for the fermentation of dairy products, such as yogurt and cheese. They are also employed in the production of fermented vegetables, such as sauerkraut and pickles. Additionally, they have been incorporated into dietary supplements as probiotics, promoting intestinal health and improving digestion. Their ability to inhibit pathogens also makes them valuable in food preservation.
Examples: A practical example of the use of lactobacilli is in yogurt production, where Lactobacillus bulgaricus and Streptococcus thermophilus are the bacteria responsible for fermenting milk. Another example is the use of Lactobacillus plantarum in sauerkraut fermentation, which not only enhances flavor but also increases its nutritional value.
