The genus Lactobacillus consists of a large and diverse spectrum of bacterial species, which in general are nonpathogenic and are considered part of the normal human microbiota. Lactobacilli are non-spore-forming Gram-positive rods that are microaerophilic and catalase negative. Exogenous sources of lactobacilli include fermented food products such as yogurt and cheeses, and lactobacilli are vital components of probiotics (e.g., foods and dietary supplements containing live bacteria).
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