

Lactobacilli; lactobacillus probiotics; lactic acid bacteria (LAB).
Lactobacillaceae
Not a plant — whole living cells (specific strains) are used in foods, fermented products and as dietary supplements (capsules, powders, fermented dairy, vaginal suppositories, etc.).
Widespread: many species are commensals of human and animal gastrointestinal and genitourinary tracts, found in fermented foods and in diverse environmental niches (dairy, plants, insects). Distribution depends on species/strain.
Traditionally associated with fermentation of dairy, vegetables and other foods (yogurt, kefir, sauerkraut, pickles). Historically consumed for food preservation and digestion; modern use emphasizes defined probiotic strains for gut/vaginal health.
Cholesterol / lipid modulation (modest): Several systematic reviews/meta-analyses indicate some lactobacilli (for example L. reuteri, L. plantarum) can modestly reduce total/LDL cholesterol in humans effect sizes are small and heterogeneous.
Irritable bowel syndrome (IBS) and gut symptom relief (mixed evidence):
“Lactobacillus” (sensu lato) encompasses many species/strains with distinct actions. The strongest human evidence supports: Prevention of antibiotic-associated diarrhea (including some reduction in CDAD) using defined probiotic products, and Reduction of infantile colic in breastfed infants with L. reuteri DSM 17938, with mixed/limited evidence for IBS, BV (adjunct), and H. pylori (adjunct). Benefits are strain- and indication-specific; choose named strains at studied doses and durations. Use caution in high-risk patients (immunocompromised, ICU, central lines, preterm infants). For product development or clinical use, align with FAO/WHO evaluation guidance and AGA 2020 recommendations, and reference EFSA QPS for organism safety not efficacy.