Lactobacillus johnsonii

Lactobacillus johnsonii is a species in the genus Lactobacillus[1] identified in 1980 by John L. Johnson, an American microbiologist and his associates.[2] Its type strain is ATCC 33200. It is part of the healthy vaginal microbiota and has been identified as having probiotic properties.[3] The L. johnsonii strain La1 was one of the first cultures to be proposed as a probiotic dairy supplement in 1995 at the Nestlé Research Center, Lausanne.[4] Although yeast and bacteria have been used in dairy products for fermenting purposes for centuries, the investigation and choice of a microorganism as a fermenting agent based on its health benefits was novel at the time.[5] Today the probiotic culture is used in the LC1 yogurt products by Nestlé.

Lactobacillus johnsonii
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Species:
L. johnsonii
Binomial name
Lactobacillus johnsonii
Fujisawa et al., 1992

References
  1. Fujisawa, T.; Benno, Y.; Yaeshima, T.; Mitsuoka, T. (1992). "Taxonomic Study of the Lactobacillus acidophilus Group, with Recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and Synonymy of Lactobacillus acidophilus Group A3 (Johnson et al. 1980) with the Type Strain of Lactobacillus amylovorus (Nakamura 1981)". International Journal of Systematic Bacteriology. 42 (3): 487–491. doi:10.1099/00207713-42-3-487. ISSN 0020-7713. PMID 1503977.
  2. Johnson, J. L.; Phelps, C. F.; Cummins, C. S.; London, J.; Gasser, F. (1980). "Taxonomy of the Lactobacillus acidophilus Group". International Journal of Systematic Bacteriology. 30 (1): 53–68. doi:10.1099/00207713-30-1-53. ISSN 0020-7713.
  3. Bennett, John (2015). Mandell, Douglas, and Bennett's principles and practice of infectious diseases. Philadelphia, PA: Elsevier/Saunders. ISBN 9781455748013; Access provided by the University of Pittsburgh{{cite book}}: CS1 maint: postscript (link)
  4. Young, John (1998). "European market developments in prebiotic- and probiotic-containing foodstuffs". British Journal of Nutrition. 80 (S2): S231–S233. doi:10.1017/S0007114500006085. PMID 9924290.
  5. Fukushima, Yoichi (2007). "Probiotics and Natural Defense Function of the Host". Bioscience and Microflora. 26 (1): 1–10. doi:10.12938/bifidus.26.1. ISSN 1349-8355.

Further reading


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