The lactobacilli most often mentioned as beneficial dietary adjuncts are Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bifidus (Bifidobacterium bifidum). These organisms all possess characteristics which would permit their survival and growth in the intestinal tract. They also produce antagonistic actions toward enteric pathogens. Various products are available which contain these organisms; however, there does appear to be a need for improving the stability of these bacteria in such products.
1Part of symposium presented at the annual meeting of the American Society for Microbiology, Las Vegas, Nevada, May 1978.
2Paper number 3501 of the Journal Series of the Oklahoma Agricultural Experiment Station, Stillwater, Oklahoma.