Lactobacillus rhamnosus Powder 100 Billion CFU/g
Lactobacillus rhamnosus Powder 100 Billion CFU/g
Lactobacillus rhamnosus Powder 100 Billion CFU/g
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Product Description

Potency: 100 Billion CFU/G
Origin: Dairy products
Attributes: Gluten free, Soy free, Corn free, Allergen free, Non GMO, Preservative free.
Available: Powder
Appearance: White to cream-colored, free-flowing powder 
Storage: Recommend storage at refrigeration.
Shelf Life: Stable for 18 months at cold temperature with proper storage and handling. Refrigeration is recommended.

Lactobacillus rhamnosus is one of the most researched probiotic bacterial species whose genus is Lactobacillus, a type of bacteria that produce enzyme Lactase. This enzyme break down sugar lactose to lactic acid. These are mostly found in dairy products like yogurts, milk, cheese etc. They maintain a healthy balance for gut bacteria.


  • Product Type:
    Raw Material/Extract
  • Product Category:
    Probiotics
  • Product Sub Category:
    Probiotics
  • Product Mix Category:
    Conventional Other
  • Package Type:
    1.00Kg

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.

Nutrition Facts

Serving Size: 100g

Calories
per serving 319
Amount/serving % Daily Value*
Total Fat 0.88g 0.00%
Saturated Fat 0.13g 0.00%
Trans Fat 0g %
Cholesterol 0mg 0.00%
Sodium 84.1mg 3.50%
Total Carbohydrate 53.10g 17.67%
Dietary Fiber 0g 0.00%
Total Sugars 38.10g %
Includes 0g Added Sugars 0.00%
Protein 24.72g 48.00%
Vitamin D 0mcg 0.00%
Calcium 10.0mg 0.77%
Iron 0mg 0.00%
Potassium 0mg 0.00%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

QC Documents
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Lactobacillus rhamnosus is used in probiotic supplements and often added to yogurts,  milk, cheeses, and other dairy products to boost probiotic content. It can also be added to dairy for other reasons.

The total viable counts of Lactobacillus rhamnosus is not less than 100B cfu/g

Microscopically these bacteria can be identified as rod-shaped bacteria. These are Gram-positive bacteria.

We do not accept Irradiated Lactobacillus rhamnosus Powder to maintain the integrity of the product. Irradiation and ETO treating kills the beneficial micro-organisms in the probiotic; hence we do not accept it.

No. Probiotics are described by their genus (e.g., Lactobacillus and their species rhamnosus. This degree of specificity in describing a probiotic is essential since functions can be strain-specific. For example, Lactobacillus rhamnosus GG may have different effects from L. rhamnosus GR-1. The strongest recommendation is for probiotics that are supported by strain-specific research.

If bacteria are dried and stabilized properly, they remain alive although dormant later starts to grow again after reaching the moist environment inside your body.

Lactobacillus rhamnosus 100B cfu/g is off-white to yellowish-colored powder with occasional brown specs and characteristic odor. This probiotic has many health benefits when consumed as dietary supplements.
Statements
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Country Of Origin: India
Shelf Life: 18months
Test Specification Test Methods
Identification Gram positive Rod shaped bacteria Microscopic
Free Water(Aw) Not more than 0.1 In house Method QC/MOA/028 (ISO/DIS 18787)
Content of (Total Viable Count)
Lactobacillus Rhamnosus Powder 100 Billion, Not less than 100 B 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>
E. Coli Absent/g USP<62>
Staphylococci(coagulase positive) Not more than 10 cfu/g USP<62>
Salmonella spp. Absent/g USP<62>
Listeria monocytogenes Absent/g ISO11290-2:2017
Enterococcus Absent/g FC11 Appendix XV

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