271152C

271152C
Description: Lactobacillus bulgaricus - Gram-positive, non-spore forming, rod prokaryote. Lactobacillus bulgaricus is one of several bacteria used to produce yogurt. The name L. bulgaricus is derived from the country Bulgaria where it was first used to preserve milk. The bacterium uses glucose (simple sugar / carbohydrate) in milk to produce lactic acid which is used to preserve the milk. Lactobacillus bulgaricus naturally exists in the human gastrointestinal tract and it is a probiotic bacterium. The bacteria is helpful to people suffering from lactose intolerance which occurs in individuals who lack the enzyme to break down lactose to simple sugars. The genus Lactobacillus has the ability to make lactic acid from glucose which creates an acidic environment that prevents the growth of bacteria (that can cause infections). Lactic acid produced by the fermentation of milk is responsible for the flavor and preservation of cheese, yogurt and other fermented milk products. Some Lactobacillus species are part of human flora / microbiota (oral cavity, vaginal tract and intestine). Lactobacillus species produce bacteriocins which protect humans from pathogenic bacteria.
Type: SEM
Magnification:* x2,400
Copyright 2011 Dennis Kunkel Microscopy, Inc.
Keywords: 06.01.11,271152C,Lactobacilli,Lactobacillus,Lactobacillus bulgaricus,bacteria bacteriocin,bacteria bacteriocins,bacteriocin,bacteriocins,human flora,human microbiota,intestinal bacteria,intestinal bacterium,intestine bacteria,intestine bacterium,oral bacteria,oral bacterium,cheese preservation,lactose intolerance,latic acid,yogurt,yogurt production,probiotic,probiotic bacteria,probiotic bacterium,carbohydrate fermentation,fermentation,glucose,glucose fermentation,lactose,lactose fermentation,gastrointestinal tract,intestinal tract,intestine,oral cavity,vagina,vaginal tract,yoghurt,fermented milk product,fermented milk products,foodstuff,foodstuffs,human gastrointestinal bacteria,human gastrointestinal bacterium,human intestinal bacteria,human intestinal bacterium,fermented milk,lactase,bacteria,bacterium,rod,rod-shaped,milk industry,acid-loving,bacterial,bacillus,rod shaped,rods,food borne,food borne bacteria,protein surface layer,Gram-positive,Gram positive,bacteriology,microbiology,micro-organisms,micro-organism,microorganism,microorganims,food microbe,food microbes,beneficial food bacteria,beneficial food bacterium,microbe,microbes,probiotics,SEM,fermenting,ferment,bacteria in yogurt,bacterium in yogurt,lactic acid bacteria,lactic acid bacterium,LAB,lactic acid,milk coagulation,milk,fermenting bacteria,fermenting bacterium,bacterial fermentation,bacteria fermentation,prokaryote,prokaryotes,homofermentative,fermented dairy food,fermented dairy foods,dairy food,dairy foods,acidophilus milk,lactose intolerant,acid-tolerant,acidic environments,acid environments,acidic environment,extremophile,extreme environment,extremophiles,extremophilic,enteric,enteric bacterium,enteric bacteria,vagina bacterium,vagina bacteria,mouth bacterium,probiotic supplement,probiotic supplements,intestine flora,biofilm,food spoilage,bacilli,cheese production