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Lactobacillus plantarum is usually derived from plant fermentation, such as the fermentation of vegetables, fruits, etc. It is a natural with no chemical and high safety. Lactobacillus plantarum is recognized as a "Generally Recognized as Safe"by the US food industry.
Main characteristics of Lactobacillus plantarum:*Strong acid resistance *Regulating gut microbiota *Improve digestion/absorption *Stable activity *Widely used in food field *Strong adhesion performance *Effectively enhance immunity *Intestinal colonization ability