Lactobacillus Johnsonii

Lactobacillus johnsonii is one of the many microorganisms that reside in the human intestine. Like all species of the Lactobacillus genus, it is an anaerobic, Gram-positive bacterium, which has a rod-like shape and does not undergo spore formation. 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. Specifically L. johnsonii and other GI tract microbes aid in polysaccharide and protein digestion and also generate a variety of nutrients, including vitamins and short-chain fatty acids that make up 15% of a human’s total caloric intake. In addition, because L. johnsonii is able to undergo fermentation and can therefore make lactic acid, it plays a major role in the fermentation and preservation of various food items, such as dairy, meat, vegetable products,