| Commercial preparations of lactobacilli are used as probiotics to restore normal flora after the imbalance created by antibiotic therapy. |
| Generally, the safety of lactobacilli and bifidobacteria has been reviewed and their pathogenic potential deemed to be quite low. |
| A medium for growing lactobacilli comprising a milk-derived base, characterised in that at least four amino acids, ribonucleosides and iron are added in an amount sufficient to promote growth of Lactobacilli therein. |
| The good bacteria that normally predominate, lactobacilli, disappear and are often replaced by harmful bacteria and fungi. |
| This slows the yeast down, but not the enzymes and lactobacilli, which are busy converting grain sugars and starches into forms that people can digest. |
| Raw milk often contains lactobacilli and bifidobacteria that produce lactase, but neither the bacteria nor the enzyme can survive pasteurization. |
