Scientific Name: Lactobacillus
Processing Method: Fermentation
Lactobacillus are rod shape in structure. These are gram-positive, catalase-negative, non-spore-forming bacteria that belong to the family Lactobacillaceae. It is a lactic acid bacterium found in a variety of natural environments. Intake of Lactobacillus as dietary supplements or from natural sources like yogurt or other dairy products is good for gut, skin, also has some beneficiary effect on joints.
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|Free Water(Aw)||Not more than 0.1||In house Method QC/MOA/028 (ISO/DIS 18787)|
|Content of (Total Viable Count)|
|InfantProbio 15 ml (Lactobacillus Probiotic (200 million CFU/Dose) 15ml Drops - Unlabelled Bottle),||Not less than 200 M cfu/g||In house Method QC/MOA/028|
|Microbial Limit Test|
|Total Plate count||Not more than 10,000 cfu/g||USP<2021>|
|Total Yeast & Mold count||Not more than 100 cfu/g||USP<2021>|
|Staphylococci(coagulase positive)||Not more than 10 cfu/g||USP<62>|
|Enterococcus||Absent/g||FC11 Appendix XV|
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