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.
1.0 x 1011 CFU/g
Deep-layer liquid state incubation
Identification of microbe
16S rDNA gene sequencing
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