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Odorous house ant (<i>Tapinoma sessile</i>)
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Image #   271152C
Name:   Lactobacillus bulgaricus - Gram-positive, yogurt bacterium
Copyright:   Copyright 2011 Dennis Kunkel Microscopy, Inc.
Description:   Description: Lactobacillus bulgaricus - Gram-positive, non-spore forming, rod prokaryote. Lactobacillus bulgaricus is one of several bacteria used to produce yogurt. The name L. bulgaricus is derived from the country Bulgaria where it was first used to preserve milk. The bacterium uses glucose (simple sugar / carbohydrate) in milk to produce lactic acid which is used to preserve the milk. Lactobacillus bulgaricus naturally exists in the human gastrointestinal tract and it is a probiotic bacterium. The bacteria is helpful to people suffering from lactose intolerance which occurs in individuals who lack the enzyme to break down lactose to simple sugars. The genus Lactobacillus has the ability to make lactic acid from glucose which creates an acidic environment that prevents the growth of bacteria (that can cause infections). Lactic acid produced by the fermentation of milk is responsible for the flavor and preservation of cheese, yogurt and other fermented milk products. Some Lactobacillus species are part of human flora / microbiota (oral cavity, vaginal tract and intestine). Lactobacillus species produce bacteriocins which protect humans from pathogenic bacteria.
Type: SEM
Magnification:* x2,400
    *(Magnifications are based on a 35mm slide image of 24mm in the narrow dimension.)
Keywords:   06.01.11 271152C Lactobacilli Lactobacillus Lactobacillus bulgaricus bacteria bacteriocin bacteria bacteriocins bacteriocin bacteriocins human flora human microbiota intestinal bacteria intestinal bacterium intestine bacteria intestine bacterium oral bacteria oral bacterium cheese preservation lactose intolerance latic acid yogurt yogurt production probiotic probiotic bacteria probiotic bacterium carbohydrate fermentation fermentation glucose glucose fermentation lactose lactose fermentation gastrointestinal tract intestinal tract intestine oral cavity vagina vaginal tract yoghurt fermented milk product fermented milk products foodstuff foodstuffs human gastrointestinal bacteria human gastrointestinal bacterium human intestinal bacteria human intestinal bacterium fermented milk lactase bacteria bacterium rod rod-shaped milk industry acid-loving bacterial bacillus rod shaped rods food borne food borne bacteria protein surface layer Gram-positive Gram positive bacteriology microbiology micro-organisms micro-organism microorganism microorganims food microbe food microbes beneficial food bacteria beneficial food bacterium microbe microbes probiotics SEM fermenting ferment bacteria in yogurt bacterium in yogurt lactic acid bacteria lactic acid bacterium LAB lactic acid milk coagulation milk fermenting bacteria fermenting bacterium bacterial fermentation bacteria fermentation prokaryote prokaryotes homofermentative fermented dairy food fermented dairy foods dairy food dairy foods acidophilus milk lactose intolerant acid-tolerant acidic environments acid environments acidic environment extremophile extreme environment extremophiles extremophilic enteric enteric bacterium enteric bacteria vagina bacterium vagina bacteria mouth bacterium probiotic supplement probiotic supplements intestine flora biofilm food spoilage bacilli cheese production

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