Lactobacillus Paracasei

Lactobacillus Paracasei Freeze Dried Powder

Lactobacillus Paracasei 

    Lactobacillus Paracasei was isolated from fermented plant. It is a type of bacteria that helps protect the human 

body from disease and illness by restricting the growth of various types of harmful bacteria that cause infection and 

be detrimental to an individual's health.


White to light yellow-colored, free-flowing powder.


• 300 billion (3.00E+11) CFU/gm;

• Overage provided.


It is a gram-positive, rod shaped, non-spore forming microorganism and square ends.

Finished formats

• Depending on the final product design, dosage, and dosage form, the product can be positioned according to market

 needs and target group, such as bulk powder blends, bulk finished capsules, chewable tablets, stick packs and other


• Available upon request.


Select from one of the following:

• Maltodextrin; Inulin; Potato/Wheat/Maize starch;

• FOS; XOS; GOS; Stachyose; Polydextrose;

• Microcrystalline cellulose (processing aid);

• Silicon dioxide (processing aid);

• Magnesium stearate (processing aid);

Others available upon request.


Lactobacillus paracasei has application as human Probiotics (health-promoting live bacteria). It is used as biological 

food processors and supplements for diets and medical disorders, especially in the gastrointestinal tract


Recommend storage at refrigeration (4 ℃) or frozen temperature (-18 ℃) in original, sealed package until processed.

Shelf Life

Shelf life of finished products is dependent upon excipient, processing and storage conditions.


Bring powder to room temperature in original package before use.

Packaging material

Product is packaged in multi-layer, ultra-high barrier foil film which is heat-sealed.

Package sizes

• 1kg and 5kg;

• Availability can vary depending on product.


• Shipping available worldwide;

• Probiotic packages are typically transported in insulated styrofoam shippers with ice packs to avoid exposure to

 extreme high temperatures during transit.

TAG:  Lactobacillus


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