Introduction

Lactobacillus acidophilus (meaning acid-loving milk-bacterium) is a species in the genus Lactobacillus. L. acidophilus is a homo-fermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of 30 °C (86 °F)[citation needed]. L. acidophilus occurs naturally in the human and animal gastrointestinal tract, mouth, and vagina. Some strains of L. acidophilus may be considered to have probiotic characteristics. These strains are commercially used in many dairy products, sometimes together with S. salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in the production of acidophilus-type yogurt.

L. acidophilus is part of the normal vaginal flora. The acid produced by L. acidophilus in the vagina may help to control the growth of the fungus Candida albicans, thus helping to prevent vaginal yeast infections. The same beneficial effect has been observed in cases of oral or gastrointestinal Candidiasis infections. Certain spermicides and contraceptive creams can kill L. acidophilus in the vagina, clearing the path to possible yeast infections.

Lactobacillus acidophilus Produced by Hopeland

Name: Lactobacillus acidophilus
No. NJ2201
Cells concentration: > 10 billion CFU/g
Technical data: Moisture not more than 5%
Packaging: Aluminum triple foil bags thermo closed. (0.2, 0.5, 1.0, 2.0 kg/bag) or as require
Shelf life and storage: 18 months at -18°C, 12 months at +5°C

Identification of the product - Freeze-dried probiotic bacteria Lactobacillus acidophilus
The identified freeze-dried probiotic bacteria Lactobacillus acidophilus is developed and freeze-dried according to the special Biotechnology.

In the production of the freeze-dried probiotic bacteria Lactobacillus acidophilus is used the following ingredients:
-Low-lactose skimmed milk powder
-Lactobacillus acidophilus (strain from our collection)
Chemical data:
-Proteins: 34 %
-Carbohydrates: 61%
-Fat: 0.5 %