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HS Code |
172370 |
| Product Name | Lactobacillus Patent Johnsoni |
| Bacterial Strain | Lactobacillus johnsonii |
| Patent Status | Patented |
| Application | Probiotic supplement |
| Form | Powder |
| Cfu Count | 10 billion CFU per serving |
| Shelf Life | 24 months |
| Storage Conditions | Cool, dry place |
| Origin | Laboratory-cultured |
| Primary Use | Gut health support |
| Dosage | One serving daily |
| Allergen Free | Yes |
| Vegetarian | Yes |
| Manufacturer | Johnsoni Biotech Inc. |
| Packaging Size | 30 sachets per box |
As an accredited Lactobacillus Patent Johnsoni factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White plastic bottle with a blue screw cap, labeled “Lactobacillus Patent Johnsoni – 100g,” featuring usage instructions and storage recommendations. |
| Shipping | Shipping of **Lactobacillus Patent Johnsoni** requires temperature-controlled packaging to maintain bacterial viability, typically at 2–8°C. The product is securely sealed in sterile, air-tight containers, labeled according to biosafety guidelines. Overnight courier or express shipping is recommended, with documentation for biohazard and customs compliance included to ensure safe and timely delivery. |
| Storage | Lactobacillus Patent Johnsoni should be stored in a cool, dry place, ideally at 2–8°C, away from direct sunlight and moisture to maintain viability. Ensure the container is tightly sealed and clearly labeled. Avoid repeated freeze-thaw cycles. For long-term storage, refrigeration or freezing is recommended to preserve bacterial potency and prevent contamination. Always follow manufacturer or laboratory guidelines. |
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Purity 99%: Lactobacillus Patent Johnsoni with purity 99% is used in probiotic supplement manufacturing, where it ensures high viability and colonization efficiency. Particle size <5 µm: Lactobacillus Patent Johnsoni with particle size <5 µm is used in encapsulated yogurt cultures, where it provides uniform texture and enhanced fermentation rate. Viability >10⁹ CFU/g: Lactobacillus Patent Johnsoni with viability >10⁹ CFU/g is used in dairy beverage formulations, where it delivers robust probiotic activity and shelf stability. Stability temperature 4°C: Lactobacillus Patent Johnsoni with stability temperature 4°C is used in refrigerated functional foods, where it maintains bacterial efficacy during storage. Moisture content <3%: Lactobacillus Patent Johnsoni with moisture content <3% is used in dry powder blends, where it prevents clumping and preserves viability. pH tolerance 2.5–8.5: Lactobacillus Patent Johnsoni with pH tolerance 2.5–8.5 is used in gastrointestinal health supplements, where it survives gastric transit and supports microbiome balance. Antibiotic resistance negative: Lactobacillus Patent Johnsoni with antibiotic resistance negative is used in pediatric probiotic products, where it ensures safety and minimizes risk of resistance gene transfer. Melting point N/A, freeze-dried: Lactobacillus Patent Johnsoni in freeze-dried form is used for powdered probiotic sachets, where it allows easy rehydration and maximum activity upon use. Osmotic pressure tolerance 6% NaCl: Lactobacillus Patent Johnsoni with osmotic pressure tolerance 6% NaCl is used in pickled vegetable fermentation, where it enhances process robustness and consistency. |
Competitive Lactobacillus Patent Johnsoni 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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