Acidophilus

Acidophilus refers to *Lactobacillus acidophilus*, a type of beneficial bacteria. It is naturally present in the human gut and in various fermented foods. For use in packaged foods, it is grown in controlled fermentation processes.

Manufacturers add acidophilus to foods primarily for its probiotic properties, which are believed to support digestive health. It is most commonly found in dairy products like yogurt and other fermented milk products. It contributes to the characteristic tangy flavor of some fermented foods.

In the United States, *Lactobacillus acidophilus* is generally recognized as safe (GRAS) by the FDA when used in food. It is widely consumed for its potential to support gut health and digestion. Scientific evidence for specific health benefits can vary depending on the strain and product, with some studies showing positive effects and others being inconclusive. JECFA does not typically evaluate live bacterial cultures like acidophilus for acceptable daily intake limits.