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| Physical Characters and Index |
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| Use and description |
| Lactobacillus johnsonii, a gram-positive bacterium, belongs to phylum Firmicutes, class Bacilli, order Lactobacillales, family Lactobacillaceae, and genus Lactobacillus, which is facultatively anaerobic and sometimes microaerophilic, exhibiting poor growth under aerobic conditions but better growth at reduced oxygen pressure. L. johnsonii was first isolated from human blood, with other primary sources including humans, mice, and pigs. The health-associated benefits of L. johnsonii are known for its antibacterial properties, inhibiting pathogenic bacteria such as Helicobacter pylori and Staphylococcus aureus. It is also viewed as a substitute for antibiotics in poultry feed due to its ability to suppress Clostridium perfringens. Multiple strains of L. johnsonii contain bile salt hydrolase (BSH), which has been reported to have anti-Giardia lamblia activity and reduce cholesterol. Additionally, L. johnsonii can produce extracellular polysaccharides (EPS), which enhances its colonization ability. In clinical research, L. johnsonii can serve as an adjuvant to help alleviate type 1 diabetes and allergic rhinitis. L. johnsonii exhibits significant antimicrobial potential and has been proven to be effective in livestock farming as a substitute for antibiotics. |
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