Product name

Lactobacillus casei

Specification

99%

Appearance

White Powder

Main Ingredient

Lactobacillus acidophilus

Grade

Food grade

Test method

HPLC

Introduction

Lactobacillus casei is a probiotic belonging to the lactic acid bacteria. It is widely distributed in nature, especially in milk, dairy products and fermented foods. This strain is Gram-positive, non-spore-forming, flagella-free, non-motile, facultatively heterofermentative lactose, non-liquefying gelatin, and catalase-negative. Lactobacillus casei has many benefits for human health and is therefore widely used in the food industry and medicine.

Function

Immunomodulation: Lactobacillus casei can improve the body's immunity by enhancing the activity of the body's immune cells.

Inhibit the overgrowth of harmful bacteria: It can produce substances such as organic acids and hydrogen peroxide in the intestine to inhibit the growth and reproduction of harmful bacteria.

Improve digestive function: It can secrete a variety of enzymes, such as proteases and glycosidases, which help to decompose and absorb food.

Promote the absorption of nutrients: The beneficial ingredients such as B vitamins and amino acids produced can promote the body's absorption of minerals such as iron and calcium.

Maintain the balance of intestinal microecology: As a member of the beneficial flora, it participates in building a healthy intestinal microbial environment.

Storage

Store in cool & dry place. Keep away from strong light and heat.

Packing

25kg/drum

Inside: Double-deck plastic bag, outside: Neutral cardboard barrel & Leave in the shady and cool dry place

Shelf Life

2 years when stored properly