LACTOBACILLUS SP.

MOHAMMAD IDRIS BIN ABU HASAN

2013901053
AS1143A1

INTRODUCTION

INTRODUCTION
Lactobacilli are genus of Gram-positive facultative
anaerobic or microaerophilic rod-shaped bacteria. There
are over 125 species in the genus of Lactobacilli.
Lactobacilli are everywhere! It lives in the air, on plants,
and in your gut (and the guts of all animals); without it,
we would not survive.

INTRODUCTION
It is a major digesterin any bio-dynamic system,
meaning it breaks down nutrients and makes them
available in a form we can use
Lactobacillus can be considered a probiotic which mean
a live microorganism that may benefit health when
consumed.

INTRODUCTION
Lactobacillus are found in most fermented foods yogurt, cheese, sauerkraut, pickles, beer, wine, cider
and chocolate.
Benefits of lactobacillus in the diet include reduced
lactose intolerance; prevention of yeast infections;
control over diarrhea and symptoms associated with
irritable bowel syndrome; prevention of cancer, allergies
and eczema.

INTRODUCTION
Probiotics are generally considered safe, and the most
common side effect is extra gas.
However,Lactobacillus acidophilusmay be dangerous
for people who have damaged intestines or a weakened
immune system.
Probiotics can also interact with certain medications.

3 SPECIES USED IN FOOD INDUSTRY

Lactobacillus acidophilus
Lactobacillus plantarum
Lactobacillus acidophilus

Lactobacillus acidophilus
Lactobacillus acidophilus is added to
milk for its probiotic properties and
because it is believed to be easier to
digest than regular milk for lactose
intolerant individuals. There are two
types of acidophilus milk: Sweet milk
is refrigerated immediately after the
bacteria is added, while a tart version
is allowed to ferment prior to
refrigeration.

Lactobacillus plantarum
Sourdough refers both to bread, and to the
starter used to make it.Sourdough make
thing rise. How?
How does it all work to make dough rise?
Lactobacilli break down flour's complex
carbohydrates into simple sugarsexactly
what yeast needs for food.The yeast, feeding
on these simple sugars, produces carbon
dioxide bubbles. The elastic wheat gluten in
bread dough traps these carbon dioxide
bubbles, causing the dough to expand as if it
contained a million tiny balloons.
When you put a risen loaf into the oven, the
yeast quickly dies; butthe CO2it generated
remains trapped beneath its flour/water
matrix, producing a golden loaf of beautifully
risen bread.

Lactobacillus
acidophilus
Lactobacillus acidophilus and two
other species such as Lactobacillus
bulgaricus and Lactobacillus
plantarumare all strains of
lactobacillus used to make yogurt and
kefir, a yogurt-like product originating
from Turkey and Persia. Bacterial
cultures are added to milk to ferment
and thicken the final product. Studies
published in the Journal of the
American College of Nutrition and
the Annals of Internal Medicine
found that eating yogurt had the
potential to lower the risk of coronary
heart disease and yeast infections.

1 SPECIES CAUSING BAD IMPACT

TO HUMAN
Lactobacillus acidophilus

Lactobacillus acidophilus
This helpful bacteria is also a popular probiotic.
Probiotics provide living bacteria that help the body
absorb nutrients and keep a healthy balance of good
bacteria.
They help treat conditions like diarrhea, lactose
intolerance, eczema, asthma, vaginal infections, and
irritable bowel syndrome.

Lactobacillus
acidophilus

Lactobacillus acidophilus can be

obtain in the products just like in
picture.

Lactobacillus acidophilus
People who are sensitive to lactose may develop
stomach discomfort or other side effects from products
that contain L. acidophilus.
This is not caused by the bacteria, but by the trace
amounts of lactose that they may contain from the
manufacturing process.

Lactobacillus acidophilus
This bacteria does not give bad impact to humans since
it is a probiotic bacteria.
However, it may give some side effect to someone who
sensitive to lactose such as develop stomach
discomfort.
This is not caused by the bacteria, but by the trace
amounts of lactose that they may contain from the

Lactobacillus acidophilus
Side Effects and Warnings :
The most common side effect is gas, which usually
decreases with continued use. Though some
Lactobacillus strains have been linked to infection, the
probiotic use of these strains is generally considered
safe.
Some research suggests that half of the reported
serious cases of infections due to Lactobacillus tend to
occur in people with immune

Lactobacillus acidophilus
Side Effects and Warnings :
Lactobacillus may also cause arthritis, bloating,
blockage of a lung artery, diarrhea, disease of the
esophagus, heart inflammation, liver infection, skin
reactions, stomach cramping, stomach lining
inflammation, stomach rumbling, and vaginal burning
and discomfort.

Lactobacillus acidophilus
Whoever have experience on these side effects must
avoid if:
allergic or sensitive to Lactobacillus acidophilus, its

parts, or members of the Lactobacillaceae family.

have milk allergies, due to possible milk allergens in L.

acidophilus preparations made from dairy products.

have immune problems, as Lactobacillus may cause

disease.

THANK YOU