What are Lactobacilli?

Lactobacilli are beneficial health bacteria involved in the fermentation process.

The genus Lactobacillus was first described in 1901 by Martinus Beijerinck, a Dutch microbiologist considered one of the founders of virology and environmental microbiology.

In 1905, Dr Stamen Grigorov discovered Lactobacillus bulgaricus, a bacterium that is at the origin of yoghurt production in the fermentation of milk.

In 2020, the classification was modified to bring more precision to the organisation of the Lactobacillus genus.

There are now 25 genera (including 23 new genera) and some names have evolved, such as

• Lactobacillus rhamnosus = Lacticaseibacillus rhamnosus
• Lactobacillus plantarum = Lactiplantibacillus plantarum

What are the health benefits of lactobacillus?

Some specific strains of lactobacilli have been shown to:

• Help maintain the health of the gastrointestinal tract and immune system.
• Prevent harmful bacteria from entering our bodies through the gut. 
• They inhibit the growth of harmful bacteria by producing antibacterial compounds called bacteriocins and by lowering the pH of the gut. 

Also other strains:

• Help break down lactose: the live cultures in yoghurt improve lactose digestion.
• They help reduce gas, bloating, abdominal pain and improve stool consistency in people with irritable bowel syndrome.
• They reduce the frequency and duration of diarrhoea caused by antibiotics or illness. 
• They digest prebiotic fibre to produce beneficial compounds such as lactate and acetate, a short-chain fatty acid, which help maintain a healthy intestinal barrier.

Where are lactobacilli found?

Most lactobacilli are found in the lower gastrointestinal tract (small intestine and colon).

But they are also found in other parts of the body, such as the vagina, mouth and stomach.

Lactobacilli are passed from mother to baby at birth and through breastfeeding, helping to colonise the gut. 

The number of lactobacilli decreases with age or illness.

Maintaining the levels of these good bacteria contributes to healthy ageing and good health.

How do you boost lactobacilli?

These species are found in a variety of foods and are mainly consumed through fermented dairy products or probiotic foods such as yoghurt.

It is also possible to increase the number of lactobacilli through consumption:

• Probiotic supplements
• Eating more prebiotic fibre, such as that found in plant foods (fruit and vegetables, legumes) 
• Daily consumption of fermented foods containing live probiotic bacteria, such as yoghurt or kefir!

There are many strains of lactobacilli that are beneficial to your health.

Lactobacilli strains are not all the same:

L. Rhamnosus GG

• Reduces diarrhoea associated with antibiotics.
• May relieve abdominal pain in children with irritable bowel syndrome.

L. Rhamnosus CNCM-I-3690

• Proven to have anti-inflammatory effects in the gut.
• May reduce permeability of damaged intestinal barrier. 

L. Casei

• Some strains such as L. Casei CNCM-I-1518 (formerly L. Casei DN 114 001) have been found to combat antibiotic-associated diarrhoea and relieve intestinal pain.

L. Plantarum 299v DSM 9843

• Relieves abdominal pain associated with irritable bowel syndrome.
• Improves stool consistency.

L. Reuteri DSM 17938

• May help reduce colic in infants. 

L. delbrueckii subsp.bulgaricus

• Helps break down lactose.
• Yoghurt cultures help improve lactose digestion.