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Lactobacillus acidophilus, LA-5® 

A scientifically studied strain for gastrointestinal health 

The Lactobacillus acidophilus, LA-5® probiotic strain (hereafter referred to by use of the trademark LA-5®) comes from Chr. Hansen’s collection of dairy cultures. The strain has been used in food and dietary supplements since 1979. LA-5® is a well-researched probiotic and has been described in more than 150 scientific publications, with more than 60 of these publications based on data from human studies conducted across numerous areas of health. LA-5® has been associated with health benefits in randomized, double blinded, controlled human studies.
 

In studies the LA-5® probiotic strain has been associated with benefits for gastrointestinal and digestive health 


To date, the LA-5® probiotic strain has been primarily studied in adults and the elderly. These research studies have mainly investigated the LA-5® strain in combination with the Bifidobacterium, BB-12® probiotic strain. In these studies, the BB-12® strain has been associated with: 

  • More regular bowel movements2, 3 
  • Shorter episodes of occasional loose stools that can occur as a result of some health care interventions4-8 
  • Help balancing the gut bacteria.7, 9 

Do you want to learn more about the LA-5® strain? You can learn more by visiting The Probiotics Institute™

 

The LA-5® strain from Chr. Hansen is safe and of high quality 

Chr. Hansen has a unique manufacturing process and we are in full control of all steps during the production of our probiotic strains. This results in probiotic strains that are not only safe but also of superior quality.  

In Europe, Lactobacillus acidophilus has been granted Qualified Presumption of Safety (QPS) status by the European Food Safety Authority (EFSA) – a status granted at the species level1.  

 

LA-5® and BB-12® are registered trademarks of Chr. Hansen A/S. 
 

References  

1 EFSA Panel on Biological Hazards (BIOHAZ). EFSA Journal. 2015;13:4331.
2 Shioya M, et al. Journal of Nutritional Food. 2000:33-4. 
3 Shioya M, et al. Journal of Nutritional Food. 2000:18.
4 Chatterjee S, et al. J Assoc Physicians India. 2013;61(10):708-12. 
5 de Vrese M, et al. J Dairy Res. 2011;78(4):396-403.  
6 Sheu BS, et al. Am J Clin Nutr. 2006;83(4):864-9.  
7 Sheu BS, et al. Aliment Pharmacol Ther. 2002;16(9):1669-75. 
8 Linn YH, et al. Probiotics Antimicrob Proteins. 2019;11(2):638-47. 
9 Nord CE, et al. Clin Microbiol Infect. 1997;3(1):124-32. 

 
 

This communication is only intended for business-to-business and health care professionals. This communication is not intended for consumers of final consumer goods. Nothing on this page is meant to be perceived as an approved claim.  

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