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
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