Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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The Functional Roles of Lactobacillus acidophilus in Different Physiological and Pathological Processes

  • Gao, Huijuan (Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University) ;
  • Li, Xin (Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University) ;
  • Chen, Xiatian (Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University) ;
  • Hai, Deng (Department of Chemistry, University of Aberdeen) ;
  • Wei, Chuang (Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University) ;
  • Zhang, Lei (Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University) ;
  • Li, Peifeng (Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University)
  • Received : 2022.05.23
  • Accepted : 2022.08.25
  • Published : 2022.10.28
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Abstract

Probiotics are live microorganisms that can be consumed by humans in amounts sufficient to offer health-promoting effects. Owing to their various biological functions, probiotics are widely used in biological engineering, industry and agriculture, food safety, and the life and health fields. Lactobacillus acidophilus (L. acidophilus), an important human intestinal probiotic, was originally isolated from the human gastrointestinal tract and its functions have been widely studied ever since it was named in 1900. L. acidophilus has been found to play important roles in many aspects of human health. Due to its good resistance against acid and bile salts, it has broad application prospects in functional, edible probiotic preparations. In this review, we explore the basic characteristics and biological functions of L. acidophilus based on the research progress made thus far worldwide. Various problems to be solved regarding the applications of probiotic products and their future development are also discussed.

Keywords

Acknowledgement

This work was supported by the National Natural Science Foundation of China (Grant No. 91849209) and Shandong Provincial Natural Science Foundation, China (Grant No. ZR2020QH016).

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