Vitabiotics
Ingredients
Lactobacillus
Lacticaseibacillus · Lactiplantibacillus · Limosilactobacillus
Lactobacillus is a genus of lactic acid bacteria (LAB) naturally present in fermented foods and in the human microbiota. In food supplements it is typically used as a probiotic culture identified precisely by genus, species and often a strain code, while the amount is commonly expressed as CFU (colony-forming units). In recent years, many species formerly labelled as “Lactobacillus” have been reclassified into new genera (e.g., Lactiplantibacillus, Lacticaseibacillus, Limosilactobacillus), so both legacy and updated names may appear on labels for the same organisms. In products, these cultures are supplied as freeze-dried powders in capsules, sachets or tablets, often combined with prebiotics or additional bacterial strains. In cosmetics, “Lactobacillus” may also appear as part of ferments or ferment filtrates (INCI), where the material is not necessarily a live culture. Because “Lactobacillus” is a broad genus-level term, the exact nature of the ingredient depends on the declared species and strain on the label.
Approved claims
Approved claims
No approved claims yet.
Safety notes
EFSA has not set a tolerable upper intake level (UL) for “Lactobacillus” as a genus, because ULs are established for nutrients rather than broadly for microorganisms. In the EU, safety assessment for many microorganisms is often approached via EFSA’s QPS framework, where status depends on the species and any associated qualifications. Products containing live cultures may not be suitable for parallel use with some products that affect the microbiota; consult a doctor before use. In pregnancy, breastfeeding and in children, consult a doctor before use.
Products containing it
