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Plural of lactobacillus.
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(2018) isolated strains of lactobacilli from poultry origin and assessed some of their probiotic potential.
Our notion that lactobacilli are important to human health goes back more than a century to Elie Metchnikoff and his 1907 book, The Prolongation of Life.
The CRT bacteria (Ivoclar Vivadent AG Schaan, Principality of Liechtenstein) was used in accordance with the manufacturer's instructions to determine the counts of salivary mutans streptococci and lactobacilli. Stimulated saliva was collected from the mothers but un-stimulated saliva of the babies was used for bacterial evaluation.
The mean count of lactobacilli in some studies was similar to our study, with 8 log CFU/mL, 7.2 log CFU/mL, and 1.2x[10.sup.7] CFU/mL of lactobacilli, respectively, in kefir (14,15,16).
The ability of lactobacilli to survive the passage through media with physiological pH of 2-3 (to mimic the stomach environment) was reported to be variable and strain dependent, but with a survival rate of approximately 85%, which is very significant for the probiotics (20).
It is dependent not only on the lactobacilli but on female hormones, particularly estrogen.
Lactobacilli are rod-shaped, Gram-positive coccobacilli fermentative organotrophs commonly associated with the human GI tract as well as the human mouth and the vagina.
Lactic acid bacteria (LAB) and more particularly lactobacilli were reported to bind heavy metals and thus represent a promising approach for decontamination of heavy metals in food and water and perhaps gastrointestinal tract as well, extending areas of LAB applications in food industry and probiotics.
Three strains of lactobacilli previously isolated and characterized by our research group [17] were used in this study: Lactobacillus fermentum 5.2, Lactobacillus plantarum 6.2, and Lactobacillus plantarum 7.1.