In some industries, Lactobacillus spp. may be undesirable and responsible for defects in food products as, e.g., in the brewing or wine-making industries. Their occurrence in the food processing environment results from their adaptation to adverse conditions; however, not all of the mechanisms have been fully identified. The objective of the research study was to evaluate the physiological state of Lactobacillus spp. cells exposed to disinfectants-induced stress. The analysis was performed using a fluorescent staining method with a LIVE/DEAD BacLight™ kit so as to make it possible to determine the viability of cells based on the integrity of cytoplasmic membrane, as well as a culture plating method to estimate the count of colony-forming bacteria. The difference between the viable and culturable cell counts proved the occurrence of VBNC (viable but non-culturable) cells. These observations indicate that there is a need to better explore the physiology of Lactobacillus spp. cells responding to environmental stresses. The studies in this domain may also be significant for microbiological control of the food processing environment.