Lactobacillus acidophilus
Synopsis of lactobacillus acidophilus
Lactobacillus acidophilus is a well-known species of lactic acid bacteria that resides naturally in the human gastrointestinal tract, mouth, and female reproductive system. It is also found in many fermented foods and is one of the most widely used probiotics in modern supplementation. It plays a key role in maintaining gut flora balance by producing lactic acid, hydrogen peroxide, and bacteriocins—compounds that inhibit pathogenic bacteria.
L. acidophilus is prized for its ability to survive transit through the acidic stomach environment and adhere to intestinal walls, which makes it effective in supporting digestion, nutrient absorption, immune health, and vaginal flora balance. It is often included in probiotic supplements, yogurts, and other fermented dairy products. It also contributes to the breakdown of lactose, aiding people with mild lactose intolerance. Research supports its use for managing antibiotic-associated diarrhea, irritable bowel syndrome, and some vaginal infections, among other conditions.
Historical Use:
While the bacterium itself wasn’t identified until the early 20th century, the benefits associated with Lactobacillus acidophilus have been indirectly harnessed for centuries through the consumption of fermented foods. Ancient civilizations in the Middle East, India, China, and Eastern Europe routinely consumed fermented milk, yogurt, kefir, and sour vegetables, often without fully understanding the microbial processes involved. These foods were valued for their digestibility and health-promoting qualities, particularly for digestive ailments and general vitality.
In traditional systems such as Ayurveda, fermented milk preparations (like takra or buttermilk) were recommended to soothe the digestive tract, balance doshas, and restore gut function. Similarly, in European folk medicine, sour milk was used as a remedy for stomach complaints and was thought to help “cleanse the bowels.” These traditions all indirectly made use of L. acidophilus, even if the organism itself remained undiscovered.
The formal discovery of L. acidophilus is credited to Ernst Moro in 1900. Later, the Russian scientist Élie Metchnikoff helped popularize the health benefits of lactic acid bacteria through his theories on longevity and gut flora, based on observations of fermented milk consumption in Bulgarian peasants. This eventually led to the rise of modern probiotic science. Today, L. acidophilus is a foundational strain in commercial probiotics and is among the most extensively studied and clinically used bacteria for human health.
Lactobacillus acidophilus is used for these health conditions
Acid Indigestion (Traditional)
Acne (Scientific)
Antibiotics (side effects of) (Scientific)
Bladder Infection (Scientific)
Cancer Treatment (reducing side effects) (Scientific)
Chemotherapy (reducing side effects) (Scientific)
Colitis (Scientific)
Constipation (adults) (Scientific)
Diarrhea (Scientific)
Digestion (poor) (Scientific)
Diverticulitis (Scientific)
Gastritis (Scientific)
Irritable Bowel Syndrome (Scientific)
Lactose Intolerance (Scientific)
Leaky Gut Syndrome (Scientific)
Ulcers (Scientific)
Urinary Tract Infections (Scientific)
Vaginitis (Scientific)
lactobacillus acidophilus is used to support these body systems
Digestive System (Scientific)
Female Reproductive System (Scientific)
Gastrointestinal Tract (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Large Intestines (Colon) (Scientific)
Peyer’s patches (Scientific)
Small Intestines (Scientific)
Vagina (Scientific)
