Lactobacillus

Lactobacillus is a probiotic bacterium that ferments carbohydrates into lactic acid.
Lactobacillus can promote animal growth, regulate the normal flora of the gastrointestinal tract, maintain the micro-ecological balance, thus improving the function of the gastrointestinal tract, increasing the digestibility and bioefficiency of food, lowering serum cholesterol, controlling endotoxins, inhibiting the growth of spoilage bacteria in the intestine, and improving the immunity of the body.

Through the fermentation of Lactobacillus, the silage converts the sugar in the plant into lactic acid, which improves the nutrition and taste of the silage.
The use of lactobacillus in the breeding process of livestock can significantly improve the survival rate of chicks; prevent diarrhea disease in piglets.
The application of lactobacillus instead of antibiotics in aquaculture is mainly reflected in the improvement of water quality, treatment of diseases and immunization of aquatic animals, etc.

Store in dry conditions below 30º C, away from sunlight. After opening, it should be stored in a separate package.

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