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Lactic Acid Bacteria

Biofeed’s product contains a unique blend of three proprietary strains of naturally occurring lactic acid producing bacteria which have been carefully isolated from digestive system of animals Lactobacillus acidophilus, Lactobacillus casei and Streptococcus faecium.

These naturally occurring live bacteria are bile resistant and microencapsulated to enhance the stability and viability in the digestive tract. They have the ability to colonize and proliferate in the intestinal tract thereby helping to prevent Escherichia coli, Salmonella spp. and other pathogenic bacteria from adhering to the intestinal wall. Biofeed Lactobacillus spp. can stand up to 350 ug/ml concentration of bile salts. These lactic acid-producing bacteria produce lactic acid, acetic acid and formic acids and are able to inhibit E. coli and other intestinal pathogens. They lower intestinal pH and this suppresses the pathogens. Acetic acid also lowers the O/R (oxidation- reduction potential). If the O/R potential is reduced, organisms that require oxygen for growth, such as Shigell and Salmonella, will be inhibited. Organic acids also serve as energy sources to the animal or other beneficial bacteria.
These three strains of lactic acid-producing bacteria produce antimicrobial substances which include acidilin, acidophilin, lactolin, nisin and hydrogen peroxide. They can also deconjugate (free) bile salts which inhibit enteric pathogens. The surface of pathogens contain fat, and bile assists fat digestion by emulsify it. The activity of these lactic acid-producing bacteria may stimulate antibody production and phagocytic activity against pathogens in the intestine. The animals are better prepared to resist a bacterial infection, and therefore are less susceptible to diseases. Amines, produce by some intestirtal microbes, are toxic and can cause diarrhea. Lactic acid-producing bacteria can reduce the level of amines in the gut, and to neutralize enterotoxins.
Streptococcus faecium is smaller in size (1/4 to 1/2 the size of Lactobacillus spp.,) and multiply faster than the Lactobacillus spp., they can associate with the host intestinal cells in greater number and begin the initial stage of attack on pathogens.