Lactobacillus acidophilus

Lactobacillus acidophilus is a homofermentative, gram-positive lactic acid bacterium native to the human small intestine and one of the most extensively studied probiotic species in the Lactobacillaceae family.

Supplied as a freeze-dried powder with guaranteed viability of 100 to 500 billion CFU per gram at release and label-claim viability maintained through the declared shelf life under recommended storage. Survives transit through gastric acid and bile salts at clinically relevant rates when delivered with enteric protection.

Off-white to pale beige free-flowing powder with a faintly fermented odor. Particle size suitable for capsule filling, sachet blending, and direct compression into chewable formats.

We supply food-grade and pharmaceutical-grade Lactobacillus acidophilus from manufacturers in China holding ISO 22000, FSSC 22000, Halal, Kosher, and other certifications relevant to probiotic strain production.

Common market grades include 100 billion, 200 billion, and 500 billion CFU per gram freeze-dried powders, microencapsulated grades using protein or lipid coatings for improved acid and bile tolerance, and spray-dried heat-tolerant variants for premix and baked-good applications. Bulk and reduced-MOQ shipments with batch-level COA covering viable count, strain identity by 16S rRNA sequencing, moisture, heavy metals, and pathogen panel.

Lactobacillus acidophilus was first isolated and characterized by Ernst Moro in 1900 from infant feces and named for its strong acid-producing capability. The NCFM strain, deposited at the American Type Culture Collection as ATCC 700396, has been the dominant commercial strain since its development at North Carolina State University in the 1970s.

Industrial production proceeds by anaerobic batch fermentation in MRS-based proprietary media, followed by centrifugal harvest, cryoprotectant addition (typically trehalose, sucrose, or skim milk), freezing, and lyophilization to a residual moisture below 5 percent. Final activity is standardized by viable plate count on selective MRS agar and confirmed by flow cytometry.

Regulatory status varies by region. In the United States the species is included on the FDA Inventory of Generally Recognized as Safe notifications and marketed under DSHEA as a dietary supplement ingredient. In the European Union it is recognized under the Qualified Presumption of Safety list maintained by EFSA, with notified status under the Novel Food regulation not required for traditional Lactobacillus species. Health claims in the EU remain restricted pending EFSA opinion.

Clinical evidence supports use in antibiotic-associated diarrhea, lactose intolerance management, irritable bowel symptom relief, and modulation of innate immune markers, with the strongest body of evidence accumulated for the NCFM strain.

L. acidophilus remains a foundational ingredient in the global probiotic market, retaining a strong position in capsule, sachet, and fermented dairy formats despite the growth of Bifidobacterium-led formulations and next-generation strains.

• Probiotic capsules, tablets, and sachets for digestive health and gut microbiome support
• Yogurt and fermented dairy starter blends, often co-cultured with Streptococcus thermophilus
• Infant and pediatric probiotic drops and powders
• Functional dairy beverages and probiotic shots
• Women's health formulations targeting vaginal and urinary tract microbiota
• Senior nutrition and antibiotic-recovery support products
• Sports nutrition and immune support stack formulations
• Animal feed and pet food probiotic premixes
• Plant-based fermented beverages and dairy alternatives