Lactobacillus acidophilus

1.Product Name：Lactobacillus salivarius

Strain number:

Cell viability: 10 billion cfu/g - 300 billion cfu/g

Appearance: white to light yellow powder

2.product description:

Lactobacilli acidophilus are bacteria. They are also called L. acidophilus. They make lactic acid by breaking down carbohydrates. This is mainly done by breaking down the sugar lactose in milk. Lactobacilli grow well in milk and foods made from milk. They’re responsible for the "souring" of milk. Many different strains can be found in milk foods.

3.Flow chart：

Strain-fermentation-centrifugation-embedding-freeze drying-grinding-double embedding-semifinished product-finished product

Storage：Keep dry and away from light, sealed and stored at the temperature -18℃ or below

4.Function：

1.Separated from healthy human intestinal tract;

2.Biological characteristics of acid production, osmotic pressure resistance, bile salt tolerance, cholesterol assimilation and protein hydrolysis;

3.Inhibit the pathogenic growth of helicobacter pylori, staphylococcus aureus, salmonella, escherichia coli, klebsiella pneumoniae and pseudomonas aeruginosa;

4.Promote intestinal peristalsis, inhibit the proliferation of intestinal adverse microorganisms, regulate intestinal flora, maintain intestinal flora balance, and inhibit diarrhea;

5.Promote the digestion and absorption of lactose and relieve lactose intolerance;Increase the content of digestible protein and vitamin in milk;

Can reduce the cholesterol in the blood;

6.Stimulate the immune system, improve immune function;Treatment of vaginal inflammation and urinary tract infections.

5.Application：

1.Biological barrier action

2.Promote the digestion and absorption of lactose, relieve lactose intolerance

3.Lower plasma cholesterol

4.anticancer

5.Stimulate the immune system, improve immune function

6.Delay body aging

7.Treatment of vaginal inflammation and urinary tract infections