| Color | White Powder or yellow |
| Application | Food additive |
| Packing | PET/AL/PE Bag |
| Storage | Cool Dry Place |
| Shelf Life | 18 Months under -18°C |
1.Species identification
API 50CHL Bacterial identification
16S rDNA Sequencing identification
DNA Fingerprint and HPLC Metabolite Fingerprints to Identify the Stability of the Species
2.Product specification
Appearance :White to light yellow powder, no agglomeration
Packing: Aluminum foil bag packaging.
3.Storage:
(1)Stored under freezing conditions below -18 °C, shelf life is 24 months from the date of production
(2) Stored at 4-6 ° C under refrigeration, the shelf life is 12 months from the date of production.
4.Features:
As a probiotic group of the human gastrointestinal tract, Lactobacillus plantarum has many functions such as maintaining the balance of the flora in the intestine, improving the immunity of the body and promoting the absorption of nutrients. Lactobacillus plantarum is widely used in the food industry. Because it has good tolerance to salt and nitrite, and has no obvious direct decomposition effect on protein and fat, it is widely used in fermented meat products. At the same time, it is also widely used to ferment plant foods. In addition, conjugated linoleic acid can also be produced by using Lactobacillus plantarum.
Our Probiotics List:
Strain Name
| Taxonomy
| Specification
|
BC01 | Bacillus coagulans
| 20B CFU/g |
A1 | Lactobacillus acidolus
| 150BCFU/g |
P1 | Lactobacillus plantarum
| 400B CFU/g |
Casei | Lactobacillus casei
| 200BCFU/g |
NJ551 | Lactobacillus rhamnosus
| 400B CFU/g |
NJ241 | Bifidobacterium lactis
| 400B CFU/g |
NJ21 | Streptococcus thermolus
| 200BCFU/g |
NJ441 | Lactobacillus bulgaricus
| 100BCFU/g |
LR01 | Lactobacillus reuteri
| 200BCFU/g |
C | Lactobacillus paracasei
| 400BCFU/g |
B8 | Lactobacillus helveticus
| 200BCFU/g |
BB03 | Bifidobacterium bifidum
| 150BCFU/g |
BB05 | Bifidobacterium breve
| 200BCFU/g |
BBL01 | Bifidobacterium longum susp.longum
| 100BCFU/g |
BBI01 | Bifidobacterium longum susp.infantis
| 150BCFU/g |
LL02 | Lactococcus lactis susp. latis
| 200BCFU/g |
ABOUT US
Thankcome Biological science and technology (Suzhou) Co., Ltd. was formerly known as Changzhou Yizhujia Biotechnology Co., Ltd. It was established in April 2010. It is a professional manufacturer engaged in the research, development, production, sale and service of probiotics. We own China's first high temperature resistance probiotic Bacillus coagulans BC01, food grade,the applications include: Soft candy, hard candy, jelly, room temperature Yogurt, tea, coffee, oatmeal, chocolate, milk drinks, solid beverage etc.
Our company locates in Suzhou with convenient transportation access and beautiful environment. Dedicated to strict quality control and thoughtful customer service, our experienced staff members are always available to discuss your requirements and ensure full customer satisfaction. In addition, we have obtained ISO9 0 0 1 and HACCP certificates. We have GMP standard workshop 1 00,000 Grade.
We also welcome OEM and ODM orders. We provide one-stop service from product formulation, packaging design, production, warehouse allocation, CRM management and brand consulting. The company has more than 80 mature formulas for customized production. We developed the first Wechat traceability system which is very advanced in food industry. Whether selecting a current probiotic product from our catalog or seeking further assistance for your application, you can talk to our customer service center about your sourcing requirements.
Our Strength:
12 high-capacity production h an annual output of 200 million pieces;1 purification GMP workshop 100,000 grade, 1 purification GMP workshop 10 thousand grade, passed ISO9001, HACCP certification;Developed China's first high temperature resistant food grade Bacillus coagulans;Original THANKCOME® strain embedding protection preparation technology;Joint Laboratory of Jiangnan University;Jiangnan University Industry-University-Research Cooperation Base;Research Base of the State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology;
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