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HS Code |
754643 |
| Product Name | Lactobacillus Danisco Casei |
| Strain | Lactobacillus casei |
| Appearance | Off-white to cream-colored powder |
| Form | Freeze-dried |
| Manufacturer | Danisco (a DuPont company) |
| Usage | Dairy and probiotic food fermentation |
| Function | Probiotic and starter culture |
| Viable Count | Typically ≥1x10^10 CFU/g |
| Solubility | Soluble in water or milk |
| Shelf Life | 12-24 months if stored appropriately |
| Storage Temperature | Below -18°C (frozen) or 4°C (refrigerated) |
| Allergen Status | Free from common allergens |
| Gmo Status | Non-GMO |
| Country Of Origin | Varies by manufacturing site |
| Intended Industry | Dairy, probiotic supplements, food applications |
As an accredited Lactobacillus Danisco Casei factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging is a silver foil sachet labeled "Lactobacillus Danisco Casei, 25g," featuring batch number, storage instructions, and manufacturer's details. |
| Shipping | Lactobacillus Danisco Casei should be shipped refrigerated (2–8°C) to maintain viability. The product is typically packed in sealed, moisture-proof containers, protected from light and humidity. Shipping must comply with regulations regarding live cultures, ensuring prompt delivery to preserve quality and activity. Avoid exposure to excessive heat or freezing conditions. |
| Storage | Lactobacillus Danisco Casei should be stored in a cool, dry place, ideally at temperatures below 8°C, such as in a refrigerator or freezer. Protect from moisture, heat, and direct sunlight to maintain viability. Keep the container tightly closed and avoid repeated opening. Proper storage ensures the culture remains active and effective for fermentation or probiotic applications. |
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Purity 99%: Lactobacillus Danisco Casei with a purity of 99% is used in probiotic yogurt production, where it ensures high microbial activity and consistent fermentation rates. Viability ≥10⁹ CFU/g: Lactobacillus Danisco Casei with a viability of ≥10⁹ CFU/g is used in dietary supplements, where it guarantees effective gut flora modulation and digestive health support. Stability at 4°C: Lactobacillus Danisco Casei with stability at 4°C is used in refrigerated dairy formulations, where it maintains efficacy and shelf life throughout product storage. Moisture content ≤5%: Lactobacillus Danisco Casei with a moisture content of ≤5% is used in encapsulated probiotic blends, where it improves powder flow properties and prolongs microbial viability. pH tolerance 3.0–7.0: Lactobacillus Danisco Casei with pH tolerance of 3.0–7.0 is used in acidic juice beverages, where it survives gastric passage and enhances probiotic delivery. Heat resistance up to 55°C: Lactobacillus Danisco Casei with heat resistance up to 55°C is used in pasteurized cheese processing, where it ensures live culture retention after thermal treatment. Particle size <100 µm: Lactobacillus Danisco Casei with a particle size of <100 µm is used in instant drink powders, where it enables homogeneous dispersion and rapid reconstitution. Bile salt tolerance 0.3%: Lactobacillus Danisco Casei with bile salt tolerance of 0.3% is used in biotherapeutic formulations, where it demonstrates high survivability through the gastrointestinal tract. Anaerobic growth ability: Lactobacillus Danisco Casei with anaerobic growth ability is used in synbiotic dairy products, where it ensures efficient biomass accumulation under limited oxygen conditions. |
Competitive Lactobacillus Danisco Casei prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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