Description – Lactobacillus fermentum is a Gram-positive bacterium belonging to Lactobacillus genus. It helps to enhance the immunologic response as well as prevent community-acquired gastrointestinal and upper respiratory infections.
Application – Lactobacillus fermentum strains produce diverse and potent antimicrobial peptides, that can be used as food preservative agents or alternatives to antibiotics. They have an ability to decrease the level of blood stream cholesterol, to potentially help prevent alcoholic liver disease and colorectal cancer among humans. It is a key microorganism in sourdough technology, contributing to flavor, texture, or health-promoting dough ingredients, and has also recently been applied in developing new food products such as fortified and functional foods with beneficial attributes for human health.