Lactobacillus Rhamnosus

DS68333164

Require

CAS No 68333-16-4

Grade Food grade

MOQ 1 kg (Depending on The Situation)

Specification 1 kg/bag, 10 kg/Bag, 25 kg/drum

Shelf Life 24 months

Storage Frozen and light-proof

Package Aluminium foil bag, carton box

Product Description

Lactobacillus rhamnosus (L. rhamnosus), formerly known as Lb. casei subsp. rhamnosus, is a probiotic that lives in the gut and belongs to the Lactobacillus genus. The bacterium L. rhamnosus lives in a rod-shaped, single or short chain form. It is a facultative heterofermentative bacterium. It produces lactase that breaks down dairy lactose into lactic acid. It also ferments carbohydrates such as arabinose, cellobiose, esculin, ribose, sorbitol and sucrose.

Product Name	*Lactobacillus rhamnosus*
Appearance	White powder
Product Type	Freeze dried probiotics powder
Odor	Characteristic
The content of active substances	90%+
Potency	10B/100 billion CFU/g
Sieve Analysis	100% pass 80 mesh
Loss on Drying	5.0% Max
Sulphated Ash	5.0% Max
Heavy Metal	10 ppm Max
As	0.1 ppm Max
Pb	0.1 ppm Max
Cd	0.1 ppm Max
Residual Solvents	100 ppm Max
Residual Pesticide	Negative
Total Plate Count	1000 cfu/g Max
Yeast & Mold	100 cfu/g Max
E.Coli	Negative
Salmonella	Negative

Health Benefits

Improve digestive health

L. rhamnosus supports the gut lining and allows proper absorption of nutrients. Bloating, swelling, and an upset stomach are typical digestive problems that can be lessened with a healthy gut lining. The fermentation products of L. rhamnosus also aid in nourishing the lining of the intestinal walls.

Support the immune system

The gut health affects the immune system, and the microbiota in the gut are critical to overall health and immunity. L. rhamnosus, a powerful probiotic, supports the function of the immune system by maintaining the balance of bacterial flora in the intestinal tract.

Health Benefits

Uses

L. rhamnosus is available as a probiotic supplement, alone or in combination with other probiotics.
L. rhamnosus is often added to yoghurt, cheese, milk and other dairy products to increase the probiotic content while enhancing the flavor of the dairy product.

Note: Parameters listed on the page should be used as a guideline only, and could vary depending on production batches. Please refer to the actual product.

Our products and services are for research use only and cannot be used for any clinical purposes.

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