Lactobacillus produce organic acids, special enzyme series, acid mycetins and other substances with special physiological functions through fermentation. A large number of studies have shown that lactic acid bacteria can promote animal growth, regulate the normal flora of gastrointestinal tract, maintain microecological balance, thereby improving gastrointestinal function, improving food digestibility and biotiter, reducing serum cholesterol, controlling endotoxin, inhibiting the growth of putrid bacteria in intestinal tract, and improving body immunity.
Lactobacillus can play a normal metabolic activity in the body, decomposing proteins, sugars, vitamins and fats in food. Under the action of lactobacillus protease, the large molecule protein in food is partially degraded into small molecule peptide and essential amino acid which can be directly used by the host, which significantly improves the digestibility and raw price of food and promotes gastrointestinal absorption.
After fermentation by lactic acid bacteria, lactose in food can be converted into glucose and galactose by lactic acid bacteria, and then into small molecular compounds such as lactic acid, easy to digest. Part of the fat can be degraded by lactic acid bacteria fermentation, easy to digest and increase the content of free fatty acids, volatile fatty acids.
In the process of metabolism, lactic acid bacteria consume part of vitamins and synthesize B vitamins such as folic acid to improve the biological activity of mineral elements, thus providing essential nutrients for the host, enhancing nutrient metabolism and promoting its growth. In addition, acid metabolites produced by lactic acid bacteria can make the intestinal environment slightly acidic, which is in line with the optimal pH of general digestive enzymes (amylase 6.5, glycosylase 4.4), which is conducive to the digestion and absorption of nutrients.
Complaint
