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Lactobacilli are among the most known lactic acid bacteria and they have tradiotionally been used is the manufacturing of fermented dairy products and cheeses. The group lactobacillus has many species with special properties linked to the wellbeing of the gut such as the very adherent Lactobacillus rhamnosus GG or LGG for short.

Lactobacilli are very tolerant to acidic conditions and therefore pass the conditions of the stomach mostly unharmed. Like LGG many lactobacilli are able to adhere to the gut surface creating a mechanical barrier and preventing the adherence of non beneficial bacteria. Lactobacilli stimulate the immune system from the gut and positive effects on for example children´s allergies has been proven.

Certain lactobacilli have been shown to stimulate the growth and renewal of gut villus which is a very important feature for people with celiac disease.  Even though the prevalence of lactobacilli in the colon is less than 5% their significance for gut health is clear. The choice of lactobacillus strains used in probiotic products is very important because not all lactobacilli are viable in the gut.


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