Lactobacillus Reuteri
Lactobacillus Reuteri is a rod shaped, gram positive, non motile bacterium. It is used in the food industry as starter cultures for the production of fermented milk, yoghurt and cheese.
Benefits of Lactobacillus Reuteri
- Treats and Prevents Diarrhea
- Heals Colic
- Suppresses Occurrences of Eczema
- Prevents and Treats Female Urogenital Tract Infections
- Supports oral health-decreases plaque and gingivitis
- High ability to survive gastrointestinal transit and adhere to epithelial cells
- Antagonizes pathogens
- Prevents gastrointestinal infections
- Modulates host immune responses
- Restores natural gut flora
- In food industry, it is most commonly used in the production of cheese.
| Description | Cream to light brown coloured powder with characteristic odour |
| Identification | 10/20/50 Billion cfu/g |
| Water activity (aW) | Not more than 1.0 |
| Standard concentration | 10/20/50/100 Billion cfu/g |
| Pathogens: Escherichia coli Salmonella species Staphylococcus aureus Pseudomonas aeruginosa |
Should be absent/10g Should be absent/10g Should be absent/g Should be absent/g |
| Yeast & Mould Count | Not more than 100 cfu/g |