| Product Name: |
Lactococcus lactis |
| Ingredients: |
Lactococcus lactis and Rice Starch. |
| Manufacturing: |
Lactococcus lactis is manufactured through a fermentation process and freeze-dried. The culture is blended with rice starch. The culture is tested negative for salmonella and other pathogens. |
| Usage: |
To supplement the diet in maintaining normal intestinal flora. |
| Potency: |
15 billion (15x109 CFU/g). Also available in 2 billion (2x109 CFU/g), 5 billion (5x109 CFU/g), and 10 billion (10x109 CFU/g).
Note: Higher potencies available upon request. |
| Packaging: |
5 kg and 20 kg packets/pouches. |
| Storage Requirements: |
Store below 40° F (4° C) and at low relative humidity. |
| Shelf Life: |
Stable for 24 months at room temperature, however, refrigeration is recommended. |
Analytical Data:
| a. |
Appearance: |
White, odorless powder. |
| b. |
Lot No: |
|
| c. |
Formulation: |
Lactococcus lactis is blended with rice starch.
Assay more than 15x109 CFU/g. |
| d. |
Other Tests:
| i. |
Coliform: |
Negative
|
| ii. |
Salmonella: |
Negative
|
| iii. |
Listeria: |
Negative
|
| iv. |
E. Coli: |
Negative
|
|
|
|
This is a food supplement suitable for human consumption.
|