| Quantity | Price | Save |
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| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Potency: 200 Billion CFU/g
Lactobacillus casei is a bacterial species of the Lactobacillus genus and is a gram-positive, rod-shaped lactic acid bacterium. It is naturally found in the human gut, dairy products, and fermented foods. The bacteria is also available as a custom blend or culture concentrate with several excipients.
| Main Producing Countries |
Argentina, China, India and United States
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|---|
Lactobacillus casei is a Gram-positive, rod-shaped, facultative anaerobic, lactic acid-producing probiotic bacterium naturally found in the human gut, dairy products, and fermented foods. It is well-known for its strong acid and bile resistance, allowing it to survive in the gastrointestinal tract and support digestive health, immune function, and gut microbiota balance.
Lactobacillus casei Powder refers to a high-potency probiotic formulation available in different concentrations, commonly ranging from 100 to 400 billion CFU (colony-forming units) per gram. It is widely used in nutraceuticals, functional foods, pharmaceuticals, and animal nutrition.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Lactobacillus casei powder is a high-quality, concentrated probiotic powder that contains 200 billion CFU (colony-forming units) of the Lactobacillus casei strain per gram. This powder is commonly used as an ingredient in dietary supplements, functional foods, and beverages.
You can view and download product documents, access detailed product information, place orders, request samples, chat with our experts, and much more.
| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Yellow or light yellow colored powder with characteristic odor and taste | Organoleptic |
| Loss on drying | NMT 5.0% | USP<731> |
| Potency | ||
| Lactobacillus casei powder 200 B CFU/G | NLT 200 B cfu/g | In house MethodQC/MOA/028 |
| Microbiology Test | ||
| Yeast & Mold | NMT 100 cfu/g | USP<2021> |
| Staphylococci(coagulase positive) | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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