|Place of Origin:||China|
|Model Number:||Lactobacillus sakei LSa20|
Payment & Shipping Terms:
|Minimum Order Quantity:||10 kilograms|
|Packaging Details:||1kg,5kg and 10kg package sizes available; packaged in multi-layer, ultra-high barrier foil film which is heat-sealed and placed inside foam and carton box with ice bags.|
|Delivery Time:||1- 2 weeks|
|Supply Ability:||2 tons/per month|
|Product Name:||Lactobacillus Sakei LSa20/100 BillionCFU/g/Vegan/ Free (Allergen/Gluten/Dairy)||HS CODE:||3002.90|
|Deposite:||CGMCC No. 21246||Potency:||10B CFU/g, 50B CFU/g,100B CFU/g|
|Cultural Dietary Status:||Vegan/Dairy/Gluten/HALAL/KOSHER||Certifications:||HALAL/cGMP/KOSHER/ISO9001/ISO22000|
|Allergen Status:||Allergen Free||Enumeration Method:||Viable Bacteria Count, In House|
|Shelflife & Storage:||24 Months At 2℃-8℃||Application:||Food, Beverages, Dietary Supplements, Skin Care Products, Animal Nutrition|
Lactobacillus sakei LSa20/100 billionCFU/g/Vegan/ Free (Allergen/Gluten/Dairy)
Lactobacillus sakei is a Gram-positive, non-spore forming, homo-fermentative, catalase-negative probiotics. It is a common inhabitant of the human intestinal tract,the human mouth and vagina. It is also found in some traditional fermented milk(e.g. kefir)and is today widely used in food, Lactobacillus sakei LSa20 screened and originates from plant, is manufactured in China and deposited under CGMCC No. 21246 at the China General Microbiological Culture Collection Center. The strain Lactobacillus sakei LSa20 has been subjected to API 50CHL sugar fermentation pattern analysis and a 16 S rDNA sequence analysis. And it has resistance to acid and bile.
Technical Data Sheet
|Total LAB Count||≥1.0×1011CFU/g|
|Non LAB Count||≤1000 CFU/g|
Off white to light yellow powder.
Classification of Product
Food and Dietary supplements ingredients
Antilisterial nstrains of L. sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat.
L. sakei strains isolated from traditional dry sausage have a potential use as starter cultures.Inhibition of Listeria monocytogenes in chicken cold cuts can be obtained by addition of sakacin P and sakacin P-producing Lactobacillus sakei.Strain 2a of the subspecies L. sakei subsp. sakei can also be isolated from meat products.Research suggests that L. sakei may play a role in maintaining healthy sinus cavities and preventing sinusitis.
Gluten free statement
Lactobacillus sakei LSa20 does not consist of, nor contains, nor is produced from cereals containing gluten and is free of gluten.
Vegan, Vegetarian, Diary free, BSE/TSE statement
Lactobacillus sakei LSa20 is manufactured without raw materials of animal origin, and is consequently free from BSE/TSE risk and Diary free. It is suitable for vegan and vegetarian.
IRRADIATION, RESIDUAL SOLVENT, PESTICIDE, PAH, MYCOTOXIN,SEWAGE SLUDGE statement
Lactobacillus sakei LSa20 manufactured by the process of fermentation and freeze-drying. And nanomaterial is free from risk of irradiation, residual solvent, pesticide, PAH, mycotoxin sewage sludge.
Lactobacillus sakei LSa20 is HALAL & KOSHER certified.
Lactobacillus sakei has the functions below.
1. Use as starter cultures
2. Maintain healthy sinus cavities
3. Prevent sinusitis
Products customized are acceptable.
Welcome to inquire and negotiate cooperation.