Lactobacillus fermentum

Lactobacillus fermentum is a non-pathogenic gram-positive bacterium, which is listed in the list of biological agents recommended by THE European Union for Safety Qualification (QPS) and included in the International Dairy Federation (IDF) "List of microorganisms with a history of safe use in food". It is used in various food applications, such as fermented meat. International studies have proved that Lactobacillus fermentum has many protective effects on human body, including resisting pathogenic bacteria, enhancing immunity and treating ectopic dermatitis. In recent years, it has been proved that lactobacillus fermentum can accelerate purine nucleoside decomposition, reduce serum uric acid value and repair alcoholic liver injury. It is a multifunctional strain that stands out among thousands of strains. In addition to its advantages of intestinal health care and good intestinal adsorption. It can effectively reduce uric acid content and repair alcoholic liver injury, and can be applied to reduce uric acid and protect the liver in a new way.

After fermentation, centrifugation, micro-capsulation and lyophilization, collect the lyophilizer mass to package into end product.