Lactobacillus

Lactobacillus is a genus of bacteria naturally found in the human gut and in fermented foods. These bacteria are known for their ability to convert sugars into lactic acid, a process central to the production of many fermented foods.

Lactobacillus species are widely used as probiotics, added to foods to potentially benefit gut health. They are commonly found in fermented dairy products like yoghurt and skyr, as well as in fermented vegetables such as kimchi, contributing to their characteristic tangy flavour and texture.

Lactobacillus species are not regulated as food additives in the UK. They are naturally occurring microorganisms found in the gut and in many foods. Some strains are used as probiotics, and while often associated with potential gut health benefits, scientific evidence for specific health outcomes can vary. Regulatory bodies like EFSA have evaluated specific strains for their safety and efficacy in certain applications, but do not set general ADIs for the genus. There is ongoing research into the diverse roles of these bacteria in human health.