Lactobacillus plays a crucial role in various industries and health contexts. It is widely recognized for its role in fermentation processes, including yogurt production and sourdough baking, contributing to flavor, texture, and preservation. Lactobacillus is also a key component of probiotics, promoting gut health and aiding digestion. However, while most strains of Lactobacillus are beneficial, some can cause infections, particularly in individuals with weakened immune systems. Proper food safety practices and controlled use in supplements are essential to capitalize on the benefits of Lactobacillus while avoiding potential health risks associated with certain strains.