Lactobacillus jensenii

rdf:langString Lactobacillus jensenii

rdf:langString Falsen et al. 1999

rdf:langString Lactobacillus

rdf:langString jensenii

rdf:langString Lactobacillus jensenii is a normal inhabitant of the lower reproductive tract in healthy women. L. jensenii makes up 23% of vaginal microflora that is naturally occurring. It is also found on the skins of grapes at the time of their harvest. L. jensenii is sometimes used in producing fermented foods. Lactobacillus jensenii produces enzymes that cause hydrolase release from the liver. Hydrolase aids in the digestion of food in the upper gastrointestinal tract. Lactobacillus jensenii and other Lactobacillus species that produce hydrogen peroxide, (most notably L. crispatus), have been correlated with a decreased rate of bacterial vaginosis, gonorrhea- and HIV-acquisition and pelvic inflammatory disease. A stable colonization with these species, as opposed to dominantly L. iners, is associated with better reproductive outcomes, e.g. a decreased rate of preterm birth.