Lactobacillus rhamnosus is a saprophytic bacterium that was isolated for the first time, in 1983, by Barry R. Goldin and Sherwood L. Gorbach. It is one of the most studied strains of bacteria, due to its use as a probiotic and its lack of pathogenicity.

Lactobacillus rhamnosus is found in the human digestive tract and at the urogenital level, as well as in various food products: yogurt, fermented milk, pasteurized milk and soft cheese.

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Lactobacillus rhamnosus is used as a probiotic due to its high capacity to adhere to cells, popular with beneficial bacteria of the small intestine, colon and urogenital tract, rebalancing the microbial flora.

Although most of the studies carried out on L. rhamnosus strains were designed to highlight and analyze the benefits they have on the gastrointestinal system, evidence has been obtained that supports the positive implications of these strains in urinary infections, allergic reactions, dental caries and nasal diseases.

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