Single-strain probiotics


HIGH-TECH MANUFACTURING PROCESS

Lactobacillus Acidophilus is the most familiar and studied probiotic by far. L. Acidophilus bacteria were discovered around 1890 by Nobel Prize winner I. Metchnikoff. The first research by I. Metchnikoff indicated that L. Acidophilus played a vital role in our digestion. It also helps in the production of lactase. In recent decades, numerous studies have confirmed that supplementation with L. acidophilus can improve our digestion, reduces diarrhoea, irritable bowel syndrome (IBS), leaky gut syndrome and lactose intolerance, and increases our absorption of calcium, B vitamins and even improve appetite.

L. Acidophilus produces antibiotic substances such as acidolin, acidophillin, lactobacillin, lactocin.

Lactobacillus acidophilus LA107 is obtained by a fermentation process, freeze-dried and subjected to a patented five-layer microencapsulation technology to protect and preserve each individual probiotic strain optimally. It is a white to cream-coloured, free-flowing powder with high stability. From the moment this probiotic strain is processed in a finished product, the probiotic can be stored at room temperature.

Source
Plant pickles

Potency
1.0 x 1011 CFU/g

Incubation method
Deep-layer liquid state incubation

Type
Powder

Identification of microbe
16S rDNA gene sequencing

  • Patented strain
  • Scientific evidence
  • Long-term stability
  • High gastro-intestinal adherence
  • Antibiotic resistance assessment
  • Reliable DNA strain identification
  • Gastric acid & bile salts resistance
  • Boost Immunity
  • Decrease allergy symptoms
  • Decrease stress-related digestive problems
  • Fight viral, bacterial & fungal Infections
  • Help repair leaky gut
  • Improve gastrointestinal function
  • Increase nutrient absorption
  • Prevent diarrhea in infants
References

  • Akolkar, A. Sajgure, S. S. Lele. Lactase Production from Lactobacillus acidophilus. World Journal of Microbiology and Biotechnology. October 2005, Volume 21, Issue 6, pp 1119-1122
  • Fijan, Sabina (2014). "Microorganisms with Claimed Probiotic Properties: An Overview of Recent Literature". International Journal of Environmental Research and Public Health. 11 (5): 4745–4767
  • Ljungh A, Wadström T (2006). "Lactic acid bacteria as probiotics". Curr Issues Intest Microbiol. 7 (2): 73–89.
  • Maroof H, Hassan ZM, Mobarez AM, Mohamadabadi MA. Lactobacillus acidophilus could modulate the immune response against breast cancer in murine model. J Clin Immunol. 2012 Dec;32(6):1353-9
  • Marteau et al. Survival of Lactobacillus acidophilus and Bifidobacterium sp. in the small intestine following ingestion in fermented milk. A rational basis for the use of probiotics in man. Gastroenterol Clin Biol. 1992;16(1):25-8.
  • Sanguansak Rerksuppaphol and Lakkana Rerksuppaphol. A Randomized Double-blind Controlled Trial of Lactobacillus acidophilus Plus Bifidobacterium bifidum versus Placebo in Patients with Hypercholesterolemia. J Clin Diagn Res. 2015 Mar; 9(3): KC01-KC04.
  • Sinn et al. Therapeutic effect of Lactobacillus acidophilus-SDC 2012, 2013 in patients with irritable bowel syndrome. Dig Dis Sci. 2008 Oct;53(10):2714-8.
  • Vivatvakin B, Kowitdamrong E. Randomized control trial of live Lactobacillus acidophilus plus Bifidobacterium infantis in treatment of infantile acute watery diarrhoea. J Med Assoc Thai. 2006 Sep;89 Suppl 3:S126-33.

Lactobacillus acidophilus belongs to the list of micro-organisms that have obtained Qualified Presumption of Safety (QPS) status, defined by EFSA in Europe (2007) because of their safe use in food (1).

(1)Annex II of Regulation (EU) No 1169/2011

Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA), and price quotation.

MOQ (minimum order quantity) 15 kg

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