|
HS Code |
395511 |
| Strain | Lactobacillus casei Lc-11 |
| Appearance | Off-white to cream-colored powder |
| Colony Forming Units | ≥ 300 billion CFU/g |
| Origin | Dairy fermentation |
| Viability | Stable under proper storage |
| Storage Temperature | Keep below -18°C |
| Moisture Content | < 5% |
| Application | Probiotics, dairy products, supplements |
| Certification | Kosher, Halal available |
| Allergen Status | Allergen-free |
| Production Method | Freeze-dried |
| Gram Stain | Gram-positive |
| Oxygen Requirement | Facultative anaerobe |
As an accredited Lactobacillus Casei Lc-11 300B factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Lactobacillus Casei Lc-11 300B is packaged in a silver, vacuum-sealed sachet containing 500 grams, with batch information labeled. |
| Shipping | **Lactobacillus Casei Lc-11 300B** should be shipped in insulated packaging with ice packs or dry ice to maintain temperatures below 8°C, ensuring product viability. Avoid direct sunlight and heat exposure. Shipping should be expedited, preferably via overnight or express services, to minimize transit time and maintain optimal probiotic potency. |
| Storage | Lactobacillus Casei Lc-11 300B should be stored in a tightly sealed container under refrigeration at 2–8°C, away from direct sunlight and moisture. For long-term preservation, freezing at -18°C or below is recommended. The storage area should be clean and dry to maintain viability and prevent contamination. Avoid repeated freeze-thaw cycles to ensure optimal stability and effectiveness. |
Competitive Lactobacillus Casei Lc-11 300B prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
