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Lactobacillus Plantarum
Lactobacillus Plantarum Lactobacillus Plantarum
Lactobacillus Plantarum Lactobacillus Plantarum

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Lactobacillus Plantarum

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Lactobacillus plantarum is a starter strain using in pickle or silage, it is easy to be isolated from Asian fermented vegetable or food. Some strains of L. plantarum have been studied extensively for health effect, such as adjust cholesterol, anti-allergy, modulate immunity, protect against bacterial vaginitis or urinary tract infections, inhibit fish pathogens, and starter.


It was isolated from traditional pickle. It can decrease pH and maintain pH balance, inhibit pathogenic bacteria and fungus and use as a starter culture.


Source: L. plantarum was isolated from pickle without any domestication and chemical induced mutation.


Application:                                                        

a. Fermented food: soy yogurt, pickle, kimchii…

b. Beverage: tea, juice….

c. Supplement/Health food: capsule, table, sachet, or powder

d. Others: silage, feed additive…


SUGGESTED USE:5-10*109 cfu/day, fermented use: 106 -107cfu/g

FUNCTION:Gastrointestinal use;Vaginitis co-treatment;Starter culture;Aquaculture

MANUFACTURING:After fermentation, centrifugation, micro-capsulation and lyophilization, collect the lyophilizer mass to package into end product.


BASIC INFO

Product Name

Lactobacillus plantarum

Shelf Life

24 Months

Use

Health Care Products

Form

Active Bacteria Powder

Type

Food Grade

Forms

Powder

Target User

Adult

Supply Ability

1000 Kilograms Per Month

Packaging Details

1kgor 5kg/Bag can be customized

Qualification

ISO, HACCP, GMP

Shape

Powder

Storage

Eighteen degrees below zero

MOQ

1kg

Transport Package

1/ Bag or 5kg/Bag

Activity

50B, 100B, 150B per gram

Origin

China



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