Lactobacillus fermentum is a normal flora of the oral cavity, which is a Gram-positive facultative anaerobic or obligate anaerobic bacillus. Lactobacillus can be divided into two categories: one is the homologous fermentation strain, which mainly produces lactic acid after fermentation of glucose, represented by
Lactobacillus Casei and Lactobacillus acidophilus, which are closely related to dental caries; the other is the heterologous fermentation strain, which produces a large amount of acetic acid, ethanol and CO2 in addition to lactic acid after fermentation, represented by Lactobacillus fermentum. The most common species isolated from saliva samples is Lactobacillus acidophilus, and the most common species in dental plaque is Lactobacillus fermentum. Insen Lactobacillus fermentum can ferment a variety of sugars, has a strong acid-producing ability, can reduce the pH value of dental plaque to below 5.5, and has a high acid resistance.
The Function of Lactobacillus fermentum
Lactobacillus fermentum is a Gram-positive lactic acid bacterium commonly found in a variety of environments, including fermented animal and plant materials and the human microbiome. This bacterium is known for its probiotic properties and is often used in the production of fermented foods because it aids in flavoring and preservation.
Health Benefits:
1. Immune System Support: Lactobacillus fermentum has been reported to enhance immune responses and help prevent gastrointestinal and upper respiratory tract infections.
2. Antimicrobial Properties: It produces antimicrobial peptides that can be used as a food preservative or antibiotic alternative.
3. Cholesterol Lowering: Certain strains of Lactobacillus fermentum have been found to reduce bloodstream cholesterol levels.
4. Cancer Prevention: Lactobacillus fermentum helps prevent alcoholic liver disease and colorectal cancer.
5. Gut Health: It contributes to the formation of a healthy gut flora that benefits overall digestive health.
6. Anti-inflammatory Effects: Lactobacillus fermentum has been shown to reduce inflammatory processes and improve the production of mediators associated with colitis.
7. Vaccine Efficacy Enhancement: It has been used to increase the effectiveness of influenza vaccines by increasing T-cell function.
8. Applications in Food Production: Lactobacillus fermentum is a key microorganism in sourdough technology, where it contributes to the flavor, texture, and health-promoting properties of the dough. It is also used in the production of a variety of fermented foods such as yogurt, cheese, and other dairy products.
9. Safety and Regulation: Lactobacillus fermentum is considered safe for human consumption and is included in the European Food Safety Authority (EFSA) Qualified Presumption of Safety (QPS) list and is listed as a Generally Recognized as Safe (GRAS) organism by the U.S. Food and Drug Administration (FDA).
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