Safety
In general, strains of Lactobacillus have been considered safe because of their association with food and because they are normal inhabitants of the human microflora. They have also been identified to have a low pathogenic potential further reinforcing the idea that they are safe microbes.
Recent research in regards to the safety of Lactobacillus fermentum has been carried out on mice. Mice were fed (intragastrically) different concentrations of Lactobacillus fermentum while a control group was also observed. After twenty-eight days blood samples were taken from the mice and analyzed. There was no health difference observed between the control mice and those fed Lactobacillus fermentum in terms of blood biochemistry, protein, albumin, glucose, and cholesterol. Also no negative side effects during the experiment such as change in body weight, feed intake, or clinical signs such as diarrhea and ruffled fur, were observed. The indigestion of Lactobacillus fermentum in mice appeared safe which led to further support that the use of lactobacillus fermentum in food is also safe.
Read more about this topic: Lactobacillus Fermentum
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—Henry David Thoreau (1817–1862)
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