High Quality Probiotics 10 Billion-350 Billion Regulates Intestinal Tract Lactobacillus Paracasei

• Customization: Available
• Storage Method: Frozen
• Shelf Life: >12 Months
• Model NO.: 10 billion-350 billion
• Resource: Ferment
• The content of active substances: ＞90%
• Transport Package: 1kg Aluminum Foil Bag, 10kg Carton, 25kg Cardboard
• Specification: 10 billion-300 billion
• Origin: China
• HS Code: 2106909090
• Production Capacity: 1000ton

Product Description

Product Name:Lactobacillus paracasei powder  

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EINECS No.:/

Molecular formula: /

Product specifications:10 billion-350 billion

Detection method: HPLC

Physical properties: white powder

 

What is Lactobacillus paracasei?

Lactobacillus paracasei is a Gram-positive, homofermentative lactic acid bacterium commonly used in dairy fermentation and probiotic cultures. L.C. Paracasei is a bacterium that operates via symbiosis. It is commonly found in many human habitats, such as the human intestine and oral cavity as well as sewage, silage, and the aforementioned dairy products. The name includes the morphology, a rod-shaped (bacilloid) bacterium that is 2.0-4.0 μm wide and 0.8-1.0 μm long. L. paracasei strains have been isolated from a variety of environments, including dairy products, plants or plant fermentations, and the gastrointestinal tract of humans and animals.

Efficacy of Lactobacillus paracasei:

1. Application in the dairy industry
Lactobacillus paracasei is widely used in the dairy industry because of its role in improving taste, texture, nutritional value and extending shelf life during the fermentation process. These strains produce lactic acid by fermenting lactose, which helps coagulate dairy products and inhibits the growth of undesirable microorganisms to ensure the hygiene and safety of products
2. Application in non-dairy products
The application of Lactobacillus paracasei is not limited to the dairy field, but is also widely used in non-dairy products such as meat products, baked goods and plant-based foods. Through strain fermentation, it can not only improve the taste of the product and extend the shelf life of the food, but also enhance its nutritional and health value.