Lactobacillus johnsonii

About :

  • Lactobacillus johnsonii is a species in the genus Lactobacillus.

  • It is part of the healthy vaginal microbiota and has been identified as having probiotic properties.

  • Lactobacillus johnsonii is one of the many microorganisms that reside in the human intestine.

  • The human gastrointestinal tract in which L. johnsonii resides is abundant with nutrients and relies upon more than 500 microbial species that inhabit it in order to develop and function properly.

  • L. johnsonii is characterized as being part of the “acidophilus complex” of the Lactobacillus genus.

Uses/Benefits :

  • Lactobacillus johnsonii is able to undergo fermentation and produce lactic acid.

  • Commonly used in the industrial production of dairy products where they can be used as starter cultures necessary to generate products such as yogurt

  • They can also be introduced into food products for their probiotic effects

  • L. johnsonii in chickens helped control diseases caused by Escherichia coli and Clostridium perfringens. Thus, L. johnsonii has the potential to be directly used in the poultry industry as an alternative to antimicrobials.