Pediococcus pentosaceus are coccus shaped microbes, Gram-positive, non-motile, non-spore forming, and are categorized as a "lactic acid bacteria" because the end product of its metabolism is lactic acid.Strain name | Pediococcus pentosaceus | Strain number | HH-PP57 |
Potency | 500bn cfu/g | Gene Identification | Yes |
Deposit | CCTCC | Certification | ISO,HACCP,HALAL |
Packing | 500g,1kg or 5kg per foil bag | Storage | -18ºC for long time, 2-8ºC |
APPEARANCE Off-white or light yellow powder
FINISHED FORMATS
• Bulk powder blends/premix
• Finished capsules
• Chewable tablets
• Stick packs
Other formats are available upon request.
Packing & Delivery
PACKAGE
1kg/Aluminum foil bag or upon requirements.
Other Package sizes depends on final products.
STORAGE REQUIREMENTS
Storage at well closed condition, suggested under -18°C for longtime storage, 2~8°C in cooling storage for short turn storage process.
SHELF LIFE
1)18 months for bulk strain in -18°C storage.
2)Other specification of the supplements and blends/premix depends on the formula additives and package systems. Stability data is available upon request.
Handling
Bring powder to room temperature in original package before use.
Shipping
By express or by air
Services:
• Contract manufacturing of probiotics blends;
• Private Label Finished Products;
• Customised formulas;
• Technical service;
- 20 years experience in probiotics research and manufacturing;
- Working with partners from over 30 countries globally;- 60 successful projects in supplements, functional food, livestock industry;
- Detailed Technical & Stability test and quality guaranteed for all products;
- Prompt technical support and after-sales service;
- Factory visit and samples are available anytime.
How we can help your business?
- Over 60 probiotics bulk powder and formulations;- Patented strain with trial data;
- Customization formulation with 2-20 strains and 5b-20b cfu/g;
- Private label of probiotics powder blends, capsules, sachet etc.;
- New innovative functional strains and formulation;
- Custom fermentation of special strains.