Products

High quality probiotics Lactobacillus johnsoni

Product Information

Cat #

PHGP-B26

CAS No.

Enzyme Commission Number

Product Overview

The seven core genera of microbial organisms most often used in probiotic products are Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus. With the right choice of production process, product formulation, and strains, high-quality probiotics can be successfully included in a wide variety of delivery formats to suit consumer requirements.

Features

Ready-to-use product, accelerating research progress, enhancing application performance.

Method

Technology

Synonyms

Type

Freeze Dried Probiotics Powder

Function

Probiotics raw material

Applications

Food Industry

Storage

Cold and Dry

Storage Buffer

Shelf Life

12 or 24 Months

Strains

Lactobacillus johnsoni

Source

Appearance

white to light yellow powder

Molecular Weight

Color / Form

Instruction

Not intended for private use.

Enzyme Class

Production Methods

Fermentation

Activity

Specific Enzyme Activity

Purity

Unit Definition

Amino Acids Sequence

WARNINGS

Shipping

Timely shipping by optional means

Formula

Reaction

Recommendation

Species Reactivity

Contents

Compatibility

Melting Point

Final Titre

Fermentation Time

Recovery Yield

Starting Material

Specification

On customer requests

Substrates

Concentration

Usage And Dosage

Description

Lactobacillus johnsonii is a species in the genus Lactobacillus identified in 1980. It is part of the healthy vaginal microbiota and has been identified as having probiotic properties. The L. johnsonii strain La1 was one of the first cultures to be proposed as a probiotic dairy supplement.

For Research Use Only.

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