Sowu Supply Nutritional Supplement Material Probiotic Powder Lactobacillus Casei

• Customization: Available
• CAS No.: /
• Formula: /
• Model NO.: SWP-V092
• EINECS: /
• Packaging Material: Plastic
• Storage Method: Cool & Dry Place
• Shelf Life: 2 Years
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: ＞90%
• Product Name: Lactobacillus Casei
• Appearance: White to Light Yellow Powder
• Assay: 5X10(10)-1X10(12) Cfu/G
• Test Method: HPLC
• MW: /
• SGS: Yes
• COA: Yes
• Stock: Yes
• Sample: Available
• MOQ: 1kg
• Storage: Cool & Dry Place
• OEM: Accept
• Odor: Characteristic
• Taste: Characteristic
• Application: Health Care Products, Food
• Transport Package: Vacuum Sealed Foil Bag
• Specification: 1kg/bag
• Trademark: Sowu
• Origin: China
• Production Capacity: 50kg/Month

Product Description

Product Description

 

Lactobacillus casei is a gram-positive, rod-shaped probiotic bacterium commonly found in the human gut and dairy products. It ferments carbohydrates to produce lactic acid, contributing to its acid-tolerant nature. This bacterium is recognized for its potential to maintain intestinal microbial balance through competitive exclusion mechanisms.

Certifications

 

Product name	Lactobacillus casei	Manufacture date	May.01.2025
Batch number	SW250501	Analysis date	May.02.2025
Batch quantity	50Kg	Expiry date	May.01.2027

          

Tests	Limits	Test results
Sensory	White to light yellow powder	Confirm
Moisture content	≤7.0%	5.54%
The total number of living bacteria	≥10×10¹¹cfu/g	1.39×10¹¹cfu/g
Other bacterium	≤0.2%	Negative
Coliform group	MPN/100g ≤3.0	Negative
Note	Aspergillusniger: Lactobacillus Casei Carrier: Isomalto-oligosaccharide

 

Packing description:	Sealed export grade drum & double of sealed plastic bag
Storage:	Store in cool & dry place. keep away from strong light and heat
Shelf life:	2 years when properly stored

Application

 

Lactobacillus casei is widely used in dairy fermentation for products like yogurt and cheese, enhancing texture and flavor. It's added to probiotic supplements to support gut health, and applied in functional foods to improve digestion. The bacterium also appears in some fermented vegetable products for preservation and taste.

 

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