Flora-Focus® Probiotic Powder
Lactococcus lactis subsp. cremoris LLC-G42
Offering exclusive probiotic powders for professional clients around the world .
LLC-G42 powder contains the Lactococcus lactis subsp.cremoris LLCG42 and a special protective agent. Lactococcus lactis subsp. cremoris is a spherical-shaped, Gram-positive bacterium used widely for industrial production of fermented dairy products such as milk, cheese, and yogurt. Lactococcus lactis subsp. cremoris can also be found in the wild on plants and within the digestive tract of cows. It is inactive on the plant but begins to multiply once it reaches an animal's gastrointestinal tract.
Kingdom: Bacteria
Division: Firmicutes
Class: Bacilli
Family: Streptococcaceae
Genus: Lactococcus
Species: Lactococcus lactis
Sub-species: Lactococcus lactis subsp. cremoris
Lactococcus lactis cremoris(LL. cremoris, previous name Streptoccus cremoris), is a gram-positive, mesophilic bacterium used extensively in the production of buttermilk and cheese, LL. cremoris, cells are cocci that group in pairs and short chains, and, depending on growth conditions, LL.cremoris does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism and have been reported to produce exclusive L-(+)-lactic acid. However, reported D-(-)-lactic acid can be produced when cultured at low pH. LL.cremoris even with LL.lactis belongs to Lactococcus lactis species, but it is more unique to produce benieficial flavors via metabolic mechanisms, the DNA sequencing for LL.lactis and LL.cremoris is around 20%~30%, while for the most lactococcus lactis species, their functions important for successful fermentations are linked to plasmid DNA , which are commonly exchanged between strains via conjugation and with the chromosome by IS elements. Presumably, these exchanges and rearrangements mediate rapid strain adaptation and evolution but add to the instability of important metabolic functions.
APPLICATIONS:
1) Medication, HealthCare, Dietary Supplements, in forms of capsules, tablet, sachets/strips, drops etc.
2) Food applicated products, juices, gummies, chocolate, candies, bakeries etc.
3) Fermented products, like yoghurts, cheese etc.
4) Biological protected agents
HEALTH BENEFITS:
(1) Gastrointestinal health
(2) Lactose-intolerance improvement
(3) Anti-infection
INGREDIENTS:
Lactococcus lactis subsp. cremoris LLC-G42
Protectant
STANDARD SPECIFICATION:
2.0*1011 CFU/g (200 Billion CFU/g)
Overage potency provided.
SHELF LIFE:
1) 24 months for bulk strain in -18°C storage.
2) Other specification of the supplements and blends/premix depends on the formula additives and package systems. Stability data is available upon request.
TECHNICAL INDICATORS:
| Items |
Specification |
| 1. Appearance |
Off-white or light yellow powder |
| 2. Genetic Identification |
16s-rRNA method etc. |
| 3. Strains IDA Deposit |
CCTCC M 2013338 |
| 4. Live Lactococcus lactis subsp. cremoris potency |
≥ 2.0*1011 CFU/g |
| 5. Water content |
≤ 5.0% |
| 6. Non lactic acid bacteria |
≤ 500 CFU/g |
| (1) Coliforms |
≤ 10 CFU/g |
| (2) Bacillus |
≤ 50 CFU/g |
| (3) Enterococcus |
≤ 35 MPN/g |
| (4) Moulds, Yeasts |
≤ 10 CFU/g |
7. Pathogenic bacteria
| (1)Shigella |
Negative |
| (2)Salmenella |
Negative |
| (3)Staphylococcus aureus |
Negative |
8. Heavy metals
| (1) Lead |
≤ 1 ppm |
| (2)Arsenic |
≤ 0.5 ppm |
| |
|
PACKAGE:
1)1kg/Aluminum foil bag
2)5kg/ Aluminum foil bag or upon requirements.
STORAGE REQUIREMENTS:
Storage at well closed condition, suggested under -18°C for longtime storage, 2~8°C in cooling storage for short turn
storage process.
QUALIFICATIONS:
CFDA-GMP/QS
ISO/HACCP
NSF-cGMP
GASTRO-ACID AND BILE SALT TOLERANCE:
| Items |
Test Description |
Performance |
|
| Gastro-Acid tolerance |
≤10% survival in hydrochloric acid at pH3 for 1h at 37°C. |
Fair |
|
| Bile-Salt tolerance |
>10% survival in 0.2% bile salt for 1h at 37°C. |
Good |
|
SAFETY STATUS:
MSDS
NON-GMO
TSE/BSE free
NUTRITION FACTS
Item:
Lactococcus lactis ssp.cremoris LLC-G42 200Billion CFU/g |
| Nutrition Facts |
Energy(KJ)
Protein(g)
Fat(g)
Carbohydrate(g)
Sodium(mg) |
1603
13.2
1.6
77.6
1200 |
|
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