Lactobacillus acidophilus belongs to the genus Lactobacillus, a Gram-positive bacillus with a rounded end. It mainly exists in the small intestine and releases lactic acid, acetic acid and some antibiotics that work against harmful bacteria, but its antibacterial effect is relatively weak.
Lactobacillus acidophilus is a freeze-dried bacterial powder processed by freeze-drying technology. The auxiliary materials include bacterial culture medium and protective agent. The product is powdery, without visible impurities, and the color is white to light yellow. It can be widely used in food, dairy products and functional health products.
Health Care Effect
Adjust the balance of intestinal flora and inhibit the proliferation of unhealthy intestinal microorganisms. Lactobacillus acidophilus has an antagonistic effect on pathogenic microorganisms. Lactobacillus acidophilus can secrete anti-biotin substances (acidolin, acidophilin, lactobacillus), which have an antagonistic effect on intestinal pathogens.
A fermentation agent composed of a mixture of Lactobacillus acidophilus (A) and Bifidobacterium (B). Intake of dairy products containing these two live bacteria is beneficial to the digestive organs, especially for infants and young children with gastrointestinal dysfunction and some patients with gastrointestinal dysfunction caused by long-term oral antibiotics. After consuming fermented milk containing these two live bacteria, the intestinal flora can quickly restore the normal balance and inhibit the proliferation of spoilage bacteria, so it has a good nutritional and health care effect.
Product Application:
1. Medicine, health food, dietary supplement;
2. Fermented dairy products, beverages, etc;
3. Baking and other foods.
The role of Lactobacillus acidophilus in feed:
(1) Provide nutrients and promote animal growth: It metabolizes in the animal body to produce active substances, directly providing the host with available lysine, methionine and other essential amino acids and various vitamins.
(2) Maintain the balance of gastrointestinal microecology: improve food digestibility and biological value, reduce feed-to-meat ratio, inhibit the growth of spoilage bacteria, and prevent diseases such as dysentery and diarrhea.
(3) Improve immunity: regulate the immune system, stimulate the growth and development of immune-related cells, and improve the body's disease resistance and stress resistance.
(4) Optimize the breeding environment: reduce the amount of feces, the beneficial bacteria in the feces inhibit the growth of pathogens, improve the odor and hygiene of the farm, reduce the breeding of mosquitoes, and form a healthy ecological breeding environment.
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