Pediococcus acidilactici Probiotic Powder | 500 Billion CFU/g | Acid-resistant & inhibits Escherichia coli | GMP-certified probiotic supplier
Pediococcus acidilactici is a Gram-positive, anaerobic or oxygen-tolerant lactic acid bacterium, belonging to the pediococcus group. It has wide applications in the food industry, animal feed, and probiotics, gaining attention for its fermentation ability and potential health benefits. Our product is made from Pediococcus acidilactici using a high-density cultivation fermentation process and low-temperature freeze-drying protection technology. The freeze-dried bacterial powder includes the strain, protective agent, and diluent carriers.
Key functions and benefits
Promote Gut Health: Improve gut microbiota and relieve digestive discomfort.
Enhance Immunity: Boost immune cell function and provide anti-inflammatory effects.
Acid-Resistant and Bile-Tolerant
Antioxidant and Antibacterial
Why choose our Pediococcus acidilactici strain?
High-Activity Strain, Guaranteed Results
Guaranteed Activity: Each gram of the product contains a large number of active bacteria, ensuring effective fermentation and gut health benefits.
High Survival Rate: Our Lactobacillus plantarum can successfully pass through the acidic environment of the stomach, ensuring that the probiotic benefits reach the intestines effectively.
GMP-Certified Production, Ensuring Quality
GMP Certification: We adhere to strict production standards to ensure the quality and safety of our products.
Traceable Quality: Each batch of our products is traceable, guaranteeing consistency and transparency in quality.
High Acid and Bile Tolerance
Acid-Resistant: Ensures that probiotics can safely reach the intestines and exert their beneficial effects.
Bile-Resistant: Enhances gut health and improves intestinal barrier function.
Natural and Healthy, Safe with No Side Effects
No artificial additives, pure and healthy.
Applications
Fermented Meat Products
Sausages: Used as a fermenting agent, quickly producing acid, lowering pH, inhibiting pathogenic bacteria, enhancing
flavor, and extending shelf life.
Ham, Dry-Cured Meats: Replacing chemical preservatives, improving food safety.
Fermented Vegetables and Pickles
Kimchi, Sauerkraut, Pickled Vegetables: Naturally fermented to reduce nitrite accumulation, enhance sourness and umami, inhibit spoilage bacteria, and prevent spoilage.
Olives, Fermented Soy Products: Used in traditional fermented foods to enhance flavor stability.
Dairy Products
Cheese: Assists in fermentation, promoting texture and flavor development.
Fermented Dairy Beverages: Added to certain probiotic yogurts or fermented dairy drinks to enhance health benefits.
Baked Goods: Sourdough bread–co-ferments with yeast to improve bread's fluffiness and flavor.
Scientific Clinical Research
Relieve Antibiotic-Associated Diarrhea (AAD):
The Lactobacillus plantarum group showed a 42% reduction in diarrhea incidence, faster gut microbiota recovery, and a significant increase in Bifidobacterium levels.
Improve Irritable Bowel Syndrome (IBS):
Abdominal pain and bloating symptoms were reduced by 35%, and intestinal barrier function improved (serum zonulin levels decreased).
Reduce Respiratory Infections in Children:
Upper respiratory infection rate decreased by 28%, NK cell activity increased, and immune response was enhanced.
Inhibit Pathogenic Bacteria (e.g., Listeria):
Produces pediocin to inhibit Listeria growth. In fermented sausages, Listeria was reduced by 99%.
Lower Serum Cholesterol:
LDL (bad cholesterol) decreased by 12%, and HDL (good cholesterol) increased by 8%.
Technical Specifications
|
Strain Name |
Pediococcus acidilactici NSS0302 |
|
Viable Count |
≥2×1011 CFU/g, ≥5×1011 CFU/g |
|
Moisture |
≤5.0% |
|
Packing |
500g/bag, 1kg/bag, 5kg/bag or customized |
Production Process
FAQ
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