Lactobacillus 1 article

Among the best-known lactic-acid-producing bacteria in fermented foods and probiotic products, Lactobacillus remains a familiar group name. Species and strain identification matter because products can contain very different organisms even when consumers see the familiar Lactobacillus name, and modern bacterial classification has divided the historically broad genus into several genera. On food and supplement labels, the useful details are the exact microorganism name, strain when given, live-culture context, and how it is used in a blend rather than the genus name alone.