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Lactic acid bacteria(LAB) are producing lactic acid from sugar such as lactose and glucose by fermentation. The production of LAB make its environment acidic which inhibits the growth of harmful bacteria. LAB are regarded to be safe so that have been ingested from foods for long time and known as GRAS (Generally Recognized As Safe). Recently because of its physiological and beneficial effect on health of the host, it has been named ¡®probiotics¡¯.
SJ LAB is natural mutation bacteria which has only 1% DNA difference from Lactobacillus fermentum (Korean Culture Center of Microorganisms ? 16S rRNA sequence analysis)
SJ LAB is an acid-resistant LAB and registered as a dietary supplement. Its physiological properties are proliferation of useful LAB, control of harmful LAB, acceleration of the onward movement of stomach contents and medicine for intestinal disorders.
SJ LAB¡¯s content of Lactobacillus fermentum SJ is 1X107 CFU/g
Lactobacillus fermentum
(1,000 times magnified)
Lactobacillus, Streptococcus,,
Bifidobacterium etc.
Lactobacillus fermentum JS
animal Vegetable
High calorie, low protein Low calorie, high protein
Vulnerable to heat over 60¡É Heat-resistant
Vulnerable to acid ? Survival in pH6 Acid-resistant -
75% survival in pH2
Not possible Decomposes ammonia
Better carcass rate
Disease prevention
Antimicrobial activity
Better palatability and feed efficiency
Ammonia decomposition
Pest control
Higher quality products
Prevents diarrhea
Decreases weaning stress
Enhances weight gain
Decrease mortality
Increases growth rate