All articles starting with L

Lacticaseibacillus rhamnosus

Lacticaseibacillus rhamnosus, formerly Lactobacillus rhamnosus, is a Gram-positive probiotic bacterium; its strain LGG (ATCC 53103) is the most clinically documented probiotic, studied for diarrhea, IBS, and atopic disease.

Oct 15, 2026

Lactide

Lactide is a cyclic diester of lactic acid, formula C₆H₈O₄, that comes in three stereochemical isomers and is the key industrial intermediate for making polylactic acid, the most widely produced biodegradable plastic.

Lactifluus

Lactifluus is a genus of milk-cap fungi in the family Russulaceae, separated from the larger genus Lactarius in 2011; it contains several hundred mostly tropical species, many of them eaten.

Lactifluus and Lactarius species of the tropics and Australasia

Lactifluus and Lactarius species of the tropics and Australasia are milk-cap fungi, most belonging to the tropical genus Lactifluus, an ectomycorrhizal partner of trees across Africa, Asia, and Australasia.

Lactifluus piperatus

Lactifluus piperatus, the peppery milkcap, long known as Lactarius piperatus, is a white funnel-shaped woodland mushroom whose acrid milk once served as a pepper substitute.

Lactifluus volemus

Lactifluus volemus, the weeping milk cap (formerly Lactarius volemus), is an edible ectomycorrhizal Russulaceae fungus with a fishy smell and copious white latex; molecular studies show it is a worldwide complex of dozens of species, three in Europe.

Lactiplantibacillus pentosus

Lactiplantibacillus pentosus (formerly Lactobacillus pentosus) is a lactic acid bacterium first isolated from sauerkraut in 1894, closely related to L. plantarum, used in vegetable, dairy, and meat fermentation and studied as a probiotic and bacteriocin producer.

Lactiplantibacillus plantarum

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a versatile lactic acid bacterium of fermented foods and the human gut, with a 3.0–3.6 Mb open pan-genome, GABA production via GadB/GadC, bacteriocins against Listeria, and EU/GRAS-authorized probiotic and silage strains.

Lactiplantibacillus plantarum 299v

Lactiplantibacillus plantarum 299v (DSM 9843, Lp299v) is a probiotic gut-isolated bacterial strain, GRAS-notified as GRN 685 by Probi AB, studied for IBS symptoms and iron absorption.

Lactitol

Lactitol, sold as the laxative Pizensy, is a sugar alcohol produced from lactose, used as a reduced-calorie bulk sweetener (E 966) and as an osmotic laxative for chronic idiopathic constipation.

Lacto vegetarianism

Lacto vegetarianism: a vegetarian diet including dairy but excluding meat, eggs, and fish. Dominant form of Indian vegetarianism (about three-quarters of Indian vegetarians), rooted in Hindu and Jain ahimsa traditions; dairy supplies B12 and calcium.

Lacto-N-fucopentaose I

Lacto-N-fucopentaose I (LNFP-I), a fucosylated neutral human milk oligosaccharide (Fucα1-2Galβ1-3GlcNAcβ1-3Galβ1-4Glc), second most abundant fucosylated HMO; GRAS (GRN 1035) and EU novel food authorized as LNFP-I/2'-FL mixture.

Lacto-N-neotetraose

Lacto-N-neotetraose (LNnT), a human milk oligosaccharide tetrasaccharide and isomer of lacto-N-tetraose, produced by E. coli fermentation and approved for infant formula at 0.6 g/L by EFSA and FDA GRAS notices.

Lacto-N-tetraose

Lacto-N-tetraose (LNT), a type I human milk oligosaccharide tetrasaccharide Galβ1→3GlcNAcβ1→3Galβ1→4Glc and core HMO structure, is produced by E. coli fermentation and approved as GRAS and an EU novel food for infant formula.

Lacto-N-triose II

Lacto-N-triose II (LNT II, LNTri II), GlcNAcβ1,3Galβ1,4Glc, is a human milk oligosaccharide trisaccharide and precursor of LNT and LNnT; FDA GRN 1208 (2025) and EFSA novel food opinion (2026) cover its fermented production.

Lactobacillus

Lactobacillus: genus of lactic acid bacteria, split in 2020 into 25 genera (lactobacilli, Lactobacillaceae); saccharolytic fermenters of over 300 species used in yogurt, fermented foods, silage, and strain-specific probiotics.

Lactobacillus acidophilus

Lactobacillus acidophilus, a gram-positive gut bacterium and major probiotic species (formerly Bacillus acidophilus, 1900), used in acidophilus milk and supplements; efficacy is strain- and disease-specific.

Lactobacillus acidophilus DDS-1

Lactobacillus acidophilus DDS-1 (DDS®-1), a probiotic strain discovered in 1959 by Khem Shahani at the University of Nebraska; GRAS notice GRN 871 by UAS Laboratories closed by FDA with no questions in 2019; studied for lactose intolerance, IBS, and children's respiratory infections.

Lactobacillus acidophilus NCFM

Lactobacillus acidophilus NCFM is a probiotic bacterial strain of L. acidophilus, isolated from a human fecal sample in the early 1970s at North Carolina State, and produced commercially since 1972.

Lactobacillus casei Shirota

Lactobacillus casei Shirota (LcS), now Lacticaseibacillus paracasei strain Shirota, is the probiotic strain in Yakult, isolated in 1930 by Minoru Shirota; studied for gut health, immunity, and osteoarthritis.

Lactobacillus delbrueckii

Lactobacillus delbrueckii is a gram-positive, thermophilic lactic acid bacterium and the type species of Lactobacillus, one of the most important dairy starter cultures; its subspecies bulgaricus ferments milk into yogurt with Streptococcus thermophilus.

Lactobacillus gasseri

Lactobacillus gasseri, a Firmicutes species (txid1596) of the human oral, gut, and vaginal microbiota; a bacteriocin-producing probiotic distinguished from L. acidophilus in 1980, with L. paragasseri split off in 2018.

Lactobacillus helveticus

Lactobacillus helveticus, a homofermentative thermophilic lactic acid bacterium first described by Orla-Jensen in 1919 from Emmental cheese; thermophilic dairy starter and flavor adjunct for Swiss and hard Italian cheeses, proteolytic, producing antihypertensive peptides VPP and IPP.

Lactobacillus johnsonii

Lactobacillus johnsonii (L. johnsonii) is a Gram-positive, facultatively anaerobic intestinal lactic acid bacterium named by Fujisawa et al. in 1992, retained in the emended genus Lactobacillus after the 2020 reclassification, and studied as a strain-specific probiotic in humans, livestock, and shrimp.