Key Metrics

Mechanism of Action & Benefits

• The classic yogurt starter culture, working synergistically with Streptococcus thermophilus, with both species mutually promoting each other's growth and acid production during fermentation
• Ferments lactose to lactic acid through strong β-galactosidase activity, aiding lactose digestion and relieving symptoms of lactose intolerance
• Exhibits notable proteolytic activity, breaking down milk proteins into bioactive peptides and exopolysaccharides with antioxidant and immunomodulatory properties
• Rapidly lowers pH during fermentation, improving product texture, flavor development, shelf life, and microbiological safety
• Produces antimicrobial metabolites that help inhibit spoilage organisms and opportunistic pathogens
• Supports host immune modulation and gut microbiota balance

Recommended Dosage

Recommended minimum inclusion: 0.1–2×10⁸ CFU per kg body weight, adjusted by target species. For feed inclusion, calculate from body weight and target intake.