Lactobacillus acidophilus

Lactobacillus acidophilus is a lactic acid bacterium belonging to the Lactobacillaceae family. Naturally present in the oral cavity, the small intestine and the vagina, it is one of the micro-organisms that make up the human microbiota. Its name reflects its ability to produce lactic acid through the fermentation of sugars, which helps maintain a mildly acidic intestinal environment. This probiotic strain is among the most extensively studied in the scientific literature. It contributes to the balance of the intestinal flora, the integrity of the mucosal barrier and good digestive comfort. Research has also highlighted its role in supporting the body's natural defences, which are closely linked to the state of the microbiota. Dietary sources of Lactobacillus acidophilus are mainly fermented products such as yoghurts and fermented milks. Supplementation may be of interest when the diet is insufficiently varied, following antibiotic therapy or in contexts of microbiota imbalance, in order to help maintain a healthy intestinal flora.