What is probiotics?

About Probiotics

Probiotics was introduced by scientist Elie Metchnikoff (Nobel laureate) in 1907.
As defined by the World Health Organization and the World Food and Agriculture Organization (WHO / FAO, 2001): “Probiotics are live microorganisms which, when administered in adequate amounts, confer a health beneit on the host”.

Mechanism of action of probiotics

Food competition
Competition in the intestinal wall location
Immediate resistance
Immune stimulation

However, not all living organisms are probiotics. The FAO and WHO believe that the most important criteria to select strains of probiotics for use as food is that such strains must be able to survive through the digestive system and must be able to develop in the intestine.

The beneficial bacteria such as Lactobacillus in yogurt are unresistant to high temperatures and subject to difficult preservation
Bacillus is a type of probiotic capable of producing spores (Resistant to high temperature up to 95oC or higher), so, it has been applied in animal feeds and aquaculture.

BioSpring products are

100% spores
Resistant to high temperature up to 95oC or higher

Application and effects of probiotics

Feed additives
Raw materials in veterinary medicine and aquaculture
Products for aquatic environment treatment
Functional food and food for people
Pharmaceuticals for the people
Microorganic fertilizer

Effects of Bacillus in animal feed:
Increase food intake, reduce FCR
Increase ADG
Reduce odors and organic waste
Increase resistance

Probiotics industry trends worldwide

2006: All the countries in the European Community banned the use of antibiotics as growth stimulants for animals

2011: South Korea banned the use of antibiotics in husbandry

2011: DuPont acquired the Danisco company (Denmark), specializing in producing probiotics for humans and animals with the amount of USD 6 billion

2015: Sanofi – Aventis Company sold over USD 17 million of Enterogermina products in Vietnam
The US government announced the 5 year plans against antibiotic-resistant bacteria