How to define Lactobacillus fermentum?

Lactobacillus fermentum is a Gram-positive species of bacterium in the genus Lactobacillus. It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material. It has been found in sourdough. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women. Some strains of lactobacilli formerly classified as Lactobacillus fermentum (such as RC-14) have since been reclassified as Lactobacillus reuteri. Commercialized strains of L. fermentum used as probiotics include PCC and ME-3.
Lactobacillus fermentum belongs to the genus Lactobacillus. Species in this genus are used for a wide variety of applications. These applications include food and feed fermentation. It has been found that some strains for Lactobacillus fermentum have natural resistances to certain antibiotics and chemotherapeutics. They are considered potential vectors of antibiotic resistance genes from the environment to humans or animals to humans.
Lactobacillus fermentum can also be a normal inhabitant of the human intestinal tract and some strains have been associated with cholesterol metabolism.
A microorganism is considered a probiotic by meeting certain characteristics, such as being of human origin, non-pathogenic, having high resistance to passing through the intestine, and being beneficial to the immune system. In general, they are seen as beneficial to the host’s body and the human health. Lactobacillus fermentum has been identified as potential probiotic.[10] The use of gut microbes as probiotics in food is aimed towards preventing and treating various health problems. Among these health problems allergies, neoplastic growth, and inflammatory bowel disease are included. Recent areas of study have focused on the influence of probiotics on metabolic functions of their host. One area has been the metabolism of cholesterol by LABs acting as probiotics. Research has shown that Lactobacillus species have been proven to remove cholesterol in vitro through various ways such as assimilation, binding to the surface cells, and incorporation into cellular membranes.
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