Research Topic · Peer-Reviewed

Lactobacillus

Lactobacillus is a genus of gram-positive bacteria commonly found in fermented foods, dietary supplements, and the human gastrointestinal tract, where certain species are recognized for their potential probiotic properties. Research published in the International Journal of Nutrition has examined Lactobacillus in se…

Curated from this journal's research 📚 7 peer-reviewed articles cited Cited 204× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Lactobacillus is a genus of gram-positive bacteria commonly found in fermented foods, dietary supplements, and the human gastrointestinal tract, where certain species are recognized for their potential probiotic properties. Research published in the International Journal of Nutrition has examined Lactobacillus in several practical contexts relevant to human nutrition and health. Studies have investigated the composition and quality of probiotic supplements and beverages available in specific markets, assessing what consumers actually receive when purchasing these products. Clinical research has explored the use of infant formulas supplemented with Lactobacillus reuteri for managing feeding intolerance in young children. Additional work has focused on developing laboratory methods to measure anti-inflammatory activities of probiotic bacteria present in fermented foods, aiming to establish reliable biomarkers for these effects. The journal has also published broader examinations of functional foods and natural food preservatives that intersect with probiotic research, as well as systematic reviews exploring how dairy products—often vehicles for Lactobacillus—may influence immune function. This body of work reflects ongoing scientific interest in understanding how Lactobacillus species contribute to nutrition, digestive health, and immune responses across different populations and product formulations.

Research published in this journal

7 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Butnariu MonicaCorresponding author
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timis, Romania
Exact topic International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615

How this research is being cited

The 7 articles above have been cited 204 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Lactobacillus, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.