Probiotic Powder Lactococcus Lactis Subsp. Lactis with 200 Billion Cfu/G

• Storage Method: Frozen
• Shelf Life: >12 Months
• Benefit 1: Gastrointestinal Health
• Qualifications: Cfda-GMP/QS, ISO/HACCP, NSF-cGMP
• Safety Status: MSDS, Non-GMO, Tse/Bse Free
• Benefit 2: Lactose-Intolerance Improvement
• Model NO.: LLL-G25
• Transport Package: High Resistance Composite Aluminum Foil Bag
• Specification: 200 billion/g
• Trademark: Flora-Focus
• Origin: China
• HS Code: 3002493090
• Production Capacity: 600 Tones/ Year

Product Description

Flora-Focus® Probiotic Powder
Lactococcus lactis subsp. lactis LLL-G25
 

Product Description

Offering exclusive probiotic powders for professional clients around the world .

LLL-G25 powder contains the Lactococcus lactis subsp. lactis LLL-G25 and a special cryoprotectant agent. Lactococcus lactis subsp. lactis 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. lactis 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. lactis

Lactococcus lactis subsp. lactis (LL. lactis, previous name Streptoccus lactis), is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, LL.lactis, cells are cocci that group in pairs and short chains, and,  depending on growth conditions, LL. lactis 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. The capability to produce lactic acid is one of the reasons why LL. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, LL. lactis has generally recognized as safe   (GRAS) status with few case reports of being an opportunistic pathogen. LL. lactis is of crucial importance for manufacturing dairy products, such as buttermilk and cheeses. When LL. lactis is added to milk, the bacterium uses enzymes to produce energy molecules (ATP), from lactose. The byproduct of ATP energy production is lactic acid. The lactic acid produced by the bacterium curdles the milk that then separates to form curds, which are used to produce cheese. Other uses that have been  reported for this bacterium include the production of pickled vegetables, beer or wine, some breads, and other fermented  foodstuffs, such as soymilk kefir, buttermilk, and others.

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. lactis LLL-G25
Cryoprotectant

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 2013339
4. Live Lactococcus lactis subsp. lactis potency	≥ 2.0*10^11CFU/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:

 

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.	Fair

SAFETY STATUS:
MSDS
NON-GMO
TSE/BSE free

NUTRITION FACTS

Item:
Lactococcus lactis ssp.lactis LLL-G25 200Billion CFU/g

Nutrition Facts

 

Energy(KJ) Protein(g) Fat(g) Carbohydrate(g) Sodium(mg)

1603  13.2   1.6 77.6   1200

Finally, let me introduce our company to you :

BioGrowing, headquartered in Shanghai, was founded in 2006. The production base covers an area of 36,666 square meters and has an annual capacity of 600 tons of highly active probiotics powder. It is one of the largest probiotics production bases in Asia. Its product range covers probiotic powder, starter cultures, functional food, and derivative products, widely used in food, medicine and healthcare, daily chemicals, agriculture, and many other fields.With "Reliable for a Better World" as its core value, BioGrowing is constantly committed to probiotics' research, development, and innovation, moving continuously towards the vision of a "global leading probiotics manufacturer" and providing customers with a full range of product  solutions and quality services.