Definition:

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HOLIVE®Limosilactobacillus fermentum Health Benefits:

HOLIVE®Limosilactobacillus fermentum is a Gram-positive, non-spore-forming, non-motile, rod-shaped bacterium that typically occurs singly, in pairs or in short chains. It belongs to the Lactobacillaceae family and is a typical facultative anaerobe with distinctive heterotrophic fermentation properties. It is capable of converting carbohydrates into lactic acid, acetic acid and small amounts of ethanol. This strain is recognised as a safe probiotic for use in food, with certain specific strains approved for use in specialised sectors such as infant formula and health foods.

■ Source

HOLIVE®Limosilactobacillus fermentum is a probiotic bacterium that is widely distributed in nature. Its natural ecological niche spans the human microbiome, fermented foods, plant-based environments and specialised natural habitats. Within the human microbiome, it is one of the microbial communities that inhabit the gut, oral cavity, vagina and breast milk. As a core strain in dairy fermentation, it is prevalent in traditional fermented foods such as yoghurt, cheese, kefir and milk curds. It is also prevalent in plant-based fermented foods, where it metabolises to produce organic acids and flavour compounds, contributing to the maturation and quality development of fermented foods. Industrially applied Lactobacillus mucilaginous strains are primarily obtained through standardised processes of screening, domestication and preservation to optimise their physiological activity and industrial adaptability, thereby establishing dedicated strain repositories.

Particularities of HOLIVE®Limosilactobacillus fermentum:

Product Specifications:

HOLIVE®Limosilactobacillus fermentum is available in the following specification and contents, and accept customoziation.

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☑ HOLIVE®Limosilactobacillus fermentum powder 1 billion CFU/g

Product quality standards:

● In house, Food grade

▶ Regulating gut microbiota composition

▶ Enhancing intestinal barrier function

HOLIVE®Limosilactobacillus fermentum Applications:

The primary application of HOLIVE®Limosilactobacillus fermentum is in the food industry, particularly in fermented dairy products. When used in combination with thermophilic streptococci in yoghurts and fermented milks, it plays a key role in acid production (lowering the pH to between 4.5 and 4.8), curdling, enhancing viscosity and flavour, and extending shelf life. Certain strains produce extracellular polysaccharides (EPS), which improve texture and stability. In cheese production, it is added during curdling to promote fermentation, inhibit contaminating bacteria and improve flavour and quality. In baked goods, it is often combined with Lactobacillus pentosus to produce acid, which lowers the pH and suppresses spoilage bacteria. This extends the shelf life to 5-7 days, degrades gluten and improves digestibility, making the product suitable for individuals with gluten intolerance. In meat and seafood products, it is often combined with Staphylococcus species to reduce the pH level from 5.2 to 4.54 within 24 hours, thereby inhibiting pathogens and shortening fermentation cycles. Beverages and functional drinks frequently contain Lactobacillus acidophilus and similar strains. This lowers the pH level, inhibits mould and spoilage bacteria, extends the shelf life (by up to 14 days), enhances the flavour and increases the number of aromatic compounds (such as esters). Fermented condiments: Increased addition boosts amino acid nitrogen content (enhancing umami) and suppresses unwanted microorganisms. Doubanjiang (fermented bean paste) promotes fermentation, enhances nutritional value, intensifies flavour and extends shelf life.

HOLIVE® Limosilactobacillus fermentum is widely used in dietary supplements. Single-strain formulations reduce blood lipids (total cholesterol, triglycerides and LDL-C), improve liver function (lowering ALT and AST), alleviate fatty liver disease and assist in alcohol metabolism (accelerating the breakdown of alcohol). Paediatric-specific strains promote growth and development by significantly elevating GH and IGF-1 levels, enhancing bone development and improving children's digestion and absorption. They also protect cells from oxidative damage, reduce skin inflammation, improve complexion and boost collagen synthesis. Multi-functional composite probiotic formulations are typically blended with Bifidobacterium, Lactobacillus acidophilus and other strains to improve gut microbiota synergistically, alleviate constipation and diarrhoea, and strengthen the intestinal barrier. Enteric-coated capsules are suitable for individuals who are sensitive to gastric acid or require targeted release; the enteric coating enhances the intestinal survival rate (>90%). Chewable tablets incorporate flavour enhancers for easier consumption and prolonged oral residence (supporting oral health), while powders and granules can be easily added to food and beverages. They are often combined with protectants such as maltodextrin or skimmed milk powder. Oral liquids and drops are suitable for infants, young children, and those with swallowing difficulties. They contain stabilisers such as glycerol and require cold chain storage, resulting in a short shelf life of 2–4 weeks.

HOLIVE®Limosilactobacillus fermentum colonises the intestinal epithelium via surface adhesion proteins (e.g. S-layer proteins and lectins), displacing pathogenic bacteria such as Escherichia coli, Salmonella and Staphylococcus aureus in a competitive manner. It also produces organic acids such as lactic acid and acetic acid, which lower intestinal pH and optimise the acidic gut environment. At the same time, it secretes bacteriocins (e.g. fermenticin and lactocin) that directly inhibit Gram-positive bacteria and certain drug-resistant pathogens, thereby reducing the risk of intestinal inflammation.

The fermentation of HOLIVE®Limosilactobacillus fermentum promotes the expression of tight junction proteins (such as occludin, ZO-1 and claudin) in intestinal epithelial cells. This strengthens the integrity of the intestinal mucosa. It also stimulates the secretion of mucin (MUC2) by intestinal epithelial cells to form a mucus layer that acts as a physical barrier, preventing undigested macromolecules and endotoxins (LPS) from entering the bloodstream and reducing systemic inflammatory responses.

▶ Promoting digestion and nutrient absorption

HOLIVE®Limosilactobacillus fermentum secretes multiple digestive enzymes, such as β-glucosidase, amylase, protease and lipase, to help break down complex carbohydrates (e.g. dietary fibre and oligosaccharides) and proteins in food. Short-chain fatty acids (SCFAs), such as acetic acid, propionic acid and butyric acid, are produced during metabolism and provide energy to intestinal epithelial cells, stimulating intestinal motility. By lowering intestinal pH, they increase the solubility of minerals such as calcium, iron and zinc, thereby enhancing absorption.

☑ HOLIVE®Limosilactobacillus fermentum powder 5 billion CFU/g

■ Biological characteristics

The physiological activity of the bacterium HOLIVE®Limosilactobacillus fermentum is diverse and specific, with core functions centred on regulating intestinal health, improving metabolic function, enhancing immunity and exhibiting specialised physiological activities. It can bind specifically to intestinal epithelial cells via adhesion proteins on its surface, forming biofilms that competitively exclude pathogenic bacteria and reduce their colonisation rates in the gut. Certain strains produce alcohol and aldehyde dehydrogenase, enabling efficient ethanol degradation and reducing alcohol accumulation in the body. This alleviates oxidative liver damage and mitigates symptoms of intoxication, such as headaches and nausea.

▶ Regulation of metabolic function

HOLIVE®Limosilactobacillus fermentum can efficiently express alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). These enzymes convert alcohol (ethanol) into acetaldehyde, which is then rapidly broken down into acetic acid. Ultimately, this is metabolised into carbon dioxide and water, thereby reducing alcohol accumulation within the body. At the same time, it produces antioxidants such as glutathione (GSH) and superoxide dismutase (SOD), which eliminate the free radicals generated during alcohol metabolism. This mitigates oxidative stress and reduces the risk of liver damage. Furthermore, it reduces total cholesterol (TC) and triglyceride (TG) levels in the blood while increasing high-density lipoprotein cholesterol (HDL-C) levels, thereby decreasing the risk of atherosclerosis.

■ Production process

The industrial production of HOLIVE®Limosilactobacillus fermentum involves a standardised process comprising seed culture, large-scale fermentation, cell harvesting, formulation preparation and quality control. At the seed culture stage, a modified MRS medium is used as the base culture medium and formulation optimisation is conducted according to the characteristics of the strain. The cultivation conditions use a three-tier seed culture model, whereby the seed broth is tested for viable cell count, purity, morphology and metabolites. Large-scale fermentation uses stainless steel fermenters equipped with pH and temperature control systems, an aeration system, a stirring system and sterile sampling devices. Steam sterilisation is performed prior to fermentation. Real-time monitoring of viable cell count, pH, lactic acid content, residual sugar levels and microbial contamination ensures the stability of the fermentation process. After impurities are removed by plate-and-frame filtration, the fermented broth is centrifuged for 15-20 minutes using a continuous-flow centrifuge to collect bacterial pellets. The centrifugation temperature is maintained between 4 and 10°C (low temperatures prevent cell inactivation). The cell pellet is then washed two to three times with sterile physiological saline or phosphate-buffered saline (PBS, pH 6.0) to remove the residual culture medium and metabolites. It is subsequently centrifuged again to concentrate the cells, yielding a cell concentrate. A freeze-drying stabiliser is then added to the concentrate, thoroughly mixed and pre-cooled at 4°C for 30 minutes. The freeze-dried bacterial cake is then sterilely pulverised and sieved through an 80-100 mesh screen using a vacuum freeze-dryer to obtain probiotic powder. Depending on the intended use, the powder can be further processed into capsules, tablets, granules or direct-feed inoculants (DFI). Anti-caking agents (e.g. silica dioxide) and stabilisers (e.g. vitamin C) may be added to enhance product stability.

☑ HOLIVE®Limosilactobacillus fermentum powder 10 billion CFU/g

☑ HOLIVE®Limosilactobacillus fermentum powder 20 billion CFU/g