Common probiotics

Common probiotics

Photosynthetic bacteria, bacillus, lactobacillus, yeast

Lactic acid bacteria in probiotics

Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, bifidobacterium and so on are the main lactic acid bacteria in probiotics. Lactobacillus a bacterium that ferments large amounts of lactic acid from sugar. Lactic acid bacteria are widely distributed in nature, but they do not all survive in the intestines of humans and animals.

Lactic acid bacteria were mostly facultative anaerobe, but bifidobacterium was strictly anaerobe.

The main functions of lactic acid bacteria are as follows: to prevent the invasion and colonization of intestinal tract by pathogenic bacteria; Suppress to germs and resist infection; Maintain the ecological balance of intestinal flora; Enhance immune function; Nutritive function; Prevention and inhibition of tumorigenesis; Lower cholesterol; Control of endotoxin; Delay the aging of the body; Radiation resistance.

Spores in probiotics

Bacillus subtilis, Bacillus cereus, Bacillus licheniformis and so on are the main bacillus used in probiotics.

The main characteristic of spore is that it can produce endospores resistant to adverse environment, and can produce various digestive enzymes such as protease, keratinase, lipase, amylase, etc., which can degrade the anti-nutrient factors in feed and improve the conversion rate of feed.

Some bacillus can secrete bactericidal substances, directly kill pathogens, play a therapeutic or adjuvant therapeutic role.

Yeast in probiotics

Saccharomyces cerevisiae is the main yeast used in probiotics.

The main functions of yeast are:

Produce a large number of cell wall polysaccharides, with the role of oligosaccharides.

Enzyme production, yeast contains a variety of enzymes, such as protease, amylase, ribonuclease, chitinase, glucanase.

Especially in ruminant animals, cellulase with activity can be produced in the rumen and some anti-nutrient factors can be removed, such as B-glucanase.

Direct nutritional effects, bacterial protein up to 32%-75%, deoxyribonucleic acid content of 6%-8%, 18 kinds of amino acids, as well as a variety of vitamins and important cofactors.