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Industry News
2022.09.28
The role of probiotics in the healthy growth of baby children
I have passed the spring of high eczema, and I have ushered in the worst summer heat of my baby's appetite. Many babies can't eat half of them in the summer and eat and eat. In fact, summer anorexia and indigestion are phenomena that many children will appear. In the end, this is because the baby's stomach is weak. When the season is changed, there will be stomach upset and easy to get sick. Therefore, mothers should give probiotics to their children as soon as possible. Ketchup Leprobiotic is an excellent probiotic product that uses LGG (Lactobacillus rhamnosus), which is resistant to stomach acid and can reach the intestines. It has a unique adhesion protein that makes it sticky. It is attached to the intestines to help the intestines restore the natural balance of beneficial bacteria and harmful bacteria. It can also be colonized in the intestine for 1-2 weeks to improve intestinal immunity and promote the long-term health of the baby's intestines.
What are the intestinal problems that probiotics help?
In fact, in addition to taking drugs, there is a way to help or relieve constipation, which is to take probiotics for a long time. The world's most studied probiotic strain, Lactobacillus rhamnosus (LGG), which is resistant to stomach acid and can reach the intestine. Its unique adhesion protein makes it adhere to the intestines, helps the body to digest, maintains intestinal health and promotes immunity.
An overview of lactic acid bacteria.
Lactic acid bacteria are a general term for bacteria that can produce large amounts of lactic acid from fermentable carbohydrates. These bacteria are widely distributed in nature and are rich in species diversity. Any bacterium that produces lactic acid from the fermentation of glucose or lactose is collectively referred to as lactic acid bacteria.
Differences between lactic acid bacteria beverage and lactic acid beverage
Both acidic milk drinks are made from fresh milk or dairy products. The former is fermented by lactic acid bacteria, while the latter is not. The shelf life of lactic acid beverage is longer than that of lactic acid bacteria beverage. The protein content in the finished products of the two types of products is required to be above 0.7%.
