[YakAl's 3-line summary💊]

Rather than the large number printed on the product, 'check the bacterial count (CFU) 'guaranteed until the expiration date' first..
The types of bacterial strains (LactobacillusÂ·Bifidobacterium) and their number (3-10 types), as well as the credibility of the ingredient manufacturer, determine the quality of probiotics.
You need to check certification marks like GMPÂ·HACCP, packaging methods, and storage conditions to properly consume live lactobacilli..

Hello, I'm YAYAâ½, a pharmacist in charge of lactobacilli at YakAl.

In the previous two articles, we looked at why probiotics are necessary, [and how much you can get from food] ..

This time, this is an article for those who feel lost about where to start when choosing a lactobacilli product..

I picked only those things that you pass by without knowing, but can never skip once you learn about them.

Well then, shall we go? Let's go!

1. Guaranteed Bacterial Count â You need to check 'how many alive' not just 'how many'

10 billionâthe number that catches your eye first on the product packaging. It looks trustworthy just from looking at it.

But this number has a catch..

It's mostly the bacterial count at the time of manufacture.. It's the number counted on the day the lactobacilli were added at the factory..

The problem is that lactobacilli continue to die from that point until they reach our hands.

Moisture, light, heat... lactobacilli are more sensitive than you'd think.

During distribution, shipping, and storage at home, the lactobacilli gradually decrease.

In severe cases, only 1/10 or less may survive until the expiration date.

So there's a separate number you need to check. It's guaranteed bacterial count..

Guaranteed bacterial count refers to the number of lactobacilli guaranteed to be alive until the expiration date..

The unit is CFU, âan abbreviation for Colony Forming Unit. To put it simply, it's the number of bacteria that can actually survive and reach the intestines..

Look for this phrase on the back of the product packaging:.

"○○billion CFU (guaranteed until expiration date)"

According to research, to expect positive effects on intestinal health, you need at least 1 to 10 billion CFU per day..

No matter how large the bacterial count is written at the time of manufacture,, if the guaranteed bacterial count falls short of this standard, that number is meaningless.

2. Ingredient Manufacturer â Where are the lactobacilli made??

As much as the types or numbers of bacterial strains, something people often overlook is the ingredient manufacturer..

Not all lactobacilli are the same.

Depending on which company manufactures the bacterial strain and how, the ability to survive and reach the intestines varies.

Bacterial strains from trustworthy probiotic ingredient manufacturers have common characteristics.

Their efficacy has been verified through clinical research, they have survival rate data during distribution, and they publicly disclose patents and human application test results.

Conversely, products with unclear ingredient sources or low-cost OEM products may have bacteria die during distribution or have exaggerated claimed functions.

Globally recognized lactobacilli ingredient manufacturers include DuPont Danisco and UAS Labs from the U.S., Chr. Hansen from Denmark, and Lallemand from Canada.

In Korea, Chong Kun Dang Bio and Duorac are representative examples..

You can check which ingredient manufacturer's bacterial strain is used on the product label or official website.

3. Types and Numbers of Bacterial Strains â The team composition must be balanced for your intestines to be balanced too

Lactobacilli have different roles. There are broadly 2 groups.

Bacterial strain	Primary location of activity	Primary role
Lactobacillus (Lactobacillus)	Small intestine	Lactose breakdown, improved digestive function, inhibition of harmful bacteria growth
Bifidobacterium (Bifidobacterium)	Large intestine	Dietary fiber breakdown, short-chain fatty acid production, immune response regulation

Lactobacillus helps with food digestion in the small intestine and prevents bad bacteria from growing.

It's especially helpful for those who feel uncomfortable drinking milk.

Bifidobacterium breaks down dietary fiber in the large intestine to maintain a healthy intestinal environment, and helps prevent infections by regulating immune responses..

Both bacterial strains need to be present together to cover both the small and large intestines.

Having too many types of bacterial strains is also a problem. The amount of each strain decreases, and the strains may affect each other.

Generally, a combination of 3 to 10 bacterial strains is considered the most ideal according to reports.

Since each bacterial strain has a different role, which strains to choose depends on your purpose.

If you're curious about the BNR17 strain known to be effective for reducing belly fat, check out this column.

👉 [BNR17 Lactobacillus: Will You Really Lose Weight If You Take It??]

4. Certification Marks â Is the product made in a trustworthy factory??

No matter how good the lactobacilli are,, if the manufacturing process is sloppy, it's meaningless.

That's why you need to check certification marks when selecting a probiotic product.

Certification marks are signs that a national or international organization has confirmed 'this product has passed our standards'.

The main certifications to check are as follows.

GMP (Good Manufacturing Practice for Functional Foods)): It means all processes from ingredient procurement through production, packaging, and shipping are managed by national standards Products made in GMP certified factories have basic hygiene and quality guaranteed..
HACCP (Food Safety Management System Certification)): It's a system that identifies in advance potential risk factors that could occur throughout the entire process from raw materials to distribution Having this certification means the product has undergone strict safety verification before being released.
Functional Food Certification Mark: It's awarded only to products whose functionality and safety have been officially recognized by the Ministry of Food and Drug Safety. Products without this mark are those whose efficacy has not been officially recognized..
ISO 22000: It's an international food safety management system standard. Companies that receive this certification meet international food safety standards..
NSF, USP: It's an international certification mark awarded to products that have passed strict standards in the U.S. and other countries. You can see it in premium products or products for export..

First, check if any of these marks are somewhere on the product packaging.

5. Secondary Ingredients â The supporting cast that helps lactobacilli

The answer is in the back part of the ingredient list, the part you usually don't read.

Besides the main ingredient, lactobacilli, what secondary ingredients are included determines the product quality once more.

The most important secondary ingredient is prebiotics..

Inulin, fructooligosaccharide (FOS), and galactooligosaccharide (GOS))are typical examples.

Prebiotics are food for lactobacilli Once the lactobacilli reach the intestines, they need food to properly establish themselves and function.

That's exactly why products with prebiotics have better efficacy than products with only lactobacilli alone..

On the other hand, there are secondary ingredients to avoid.

Artificial sweeteners, synthetic colorants, preservatives and other unnecessary additives..

These ingredients can cause allergies or side effects, and have negative effects on the intestinal environment too..

The fewer such ingredients in the ingredient list, the better the product.

If functional secondary ingredients like vitamins or minerals are included, you can expect additional health benefits.

However, you should consider your health status and any supplements you're already taking.

If you take too much, it could actually become a burden.

If you're curious about exactly how lactobacilli work in the intestines through this mechanism, it's good to read the column below!

👉 [Probiotics: What You Want to Know About It!]

6. Packaging and Storage â The Journey to Survive Until It Reaches Your Home

Lactobacilli are small and sensitive. They are susceptible to moisture, light, and heat.

No matter how good the lactobacilli are, if the packaging is poor, they may already be dead before reaching your hands.

Check the packaging material first.

Aluminum foil or specially coated materials block external moisture and light.

Stick-type products packaged individually are advantageous because you can consume them in a fresh state each time you open one.

Capsule form allows you to conveniently take a set amount, and, powder form can be mixed with water or food, making it suitable for those who have difficulty swallowing pills.

Storage temperature is also important.

Some products require refrigeration,, and some products can be stored at room temperature..

Be sure to check the storage method specified on the product label.

Even for room temperature storage products, you should avoid hot and humid environments.

Car interiors in summer or windowsills with direct sunlight are not good.

Today, we've checked six key points like this.

Guaranteed bacterial count (CFU), ingredient manufacturer, , types and numbers of bacterial strains, , certification marks, secondary ingredients, and packaging and storage..

Standing in front of the probiotics section, there are so many products that it feels overwhelming.

But once you know these six things, it will be different.

The things you need to look for will finally come into focus.

Well then, I'll be back with helpful information in the next edition! â YAYA⚽

유산균 제품 구매 팁, 체크리스트 : 보장균수(CFU), 원료사, 균주의 종류와 수, 인증마크, 부원료, 포장과 보관