Limosilactobacillus fermentum/ Postbiotics Powder

Lactobacillus fermentum is a Gram-positive bacterium commonly found in the fermentation of both plant and animal products as well as in the intestines of humans and animals. In 2009 and 2013, it was recognized as a safe food by the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), respectively. An increasing body of research suggests that Lactobacillus fermentum can antagonize pathogenic bacteria, regulate the immune system, exhibit antioxidant properties, improve gastrointestinal motility, and regulate lipid metabolism, all of which contribute positively to human health. This strain of Lactobacillus is heterofermentative, capable of metabolizing various sugars such as lactose and galactose to produce lactic acid, acetic acid, succinic acid, and ethanol, among other metabolites. Current research confirms that Lactobacillus fermentum is a dominant microorganism in traditionally fermented dairy products, meat products, soy products, and vegetable products, playing a unique role in the production and efficacy of fermented foods. Present studies on the probiotic effects of Lactobacillus fermentum primarily focus on its adaptability to gastrointestinal environments, its ability to degrade or eliminate cholesterol, antimicrobial activity against harmful bacteria, immune modulation, and antioxidant capacity. As research on Lactobacillus fermentum advances, its probiotic properties beyond those mentioned, such as its antioxidant characteristics and its ability to alleviate liver and intestinal damage, are becoming increasingly substantiated. As a potential probiotic widely present in traditional foods, Lactobacillus fermentum is expected to have significant applications in the future.