Freeze-Dried Lactobacillus Powder
Nutritional Enhancers
$5.40 ~ $8.10
Food
Free sample from 100g(NF)
One unit of:Unknown
One unit of:Unknown
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Product Info
What is Freeze-Dried Lactobacillus Powder?
Freeze-Dried Lactobacillus Powder is a stable probiotic additive consisting of dormant, beneficial bacteria preserved via lyophilization, primarily used in dietary supplements and as a starter culture to support digestive health and ferment food products.
How is Freeze-Dried Lactobacillus Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Seed Culture Preparation | Revive a master cell bank (MCB) of the specific Lactobacillus strain and inoculate a starter culture in sterile growth medium. | Strain purity and viability are paramount. Strict aseptic technique must be used to prevent contamination. Incubation temperature and time are precisely controlled. |
| 2 | Fermentation | Transfer the starter culture into a large-scale fermenter to allow the bacteria to multiply to a high density. | Continuously monitor and control critical parameters: pH, temperature, and agitation. The goal is to reach the optimal growth phase for maximum cell density (CFU) and robustness. |
| 3 | Harvesting & Concentration | Separate the dense bacterial cell mass from the used fermentation broth, typically using industrial centrifugation. | The entire process must be conducted at a low temperature (e.g., 4°C) to preserve cell viability. The result is a concentrated cell paste. |
| 4 | Cryoprotectant Addition | Mix the concentrated cell paste with a sterile cryoprotectant solution (e.g., sucrose, trehalose). | The choice and concentration of cryoprotectant are crucial for cell survival during freezing. Mixing must be thorough but gentle to prevent cell damage. |
| 5 | Freezing | Freeze the cell-cryoprotectant mixture, often by pelletizing it in liquid nitrogen or freezing it on trays. | A rapid freezing rate is critical to form small ice crystals, minimizing physical damage to the bacterial cell walls and membranes. |
| 6 | Lyophilization (Freeze-Drying) | Place the frozen material under a deep vacuum, allowing the ice to turn directly into vapor (sublimation) and be removed. | Meticulous control of the vacuum pressure and shelf temperature profiles is essential. The final moisture content must be very low (typically <5%) to ensure long-term stability. |
| 7 | Milling & Blending | Mill the resulting dry, brittle "cake" from the lyophilizer into a fine, homogenous powder. | This process must be performed in a controlled, low-humidity environment to prevent moisture reabsorption. Particle size consistency is a key quality attribute. |
| 8 | Quality Control & Packaging | Test the final powder for potency and purity, then package it into airtight, moisture-proof containers. | Key QC tests include CFU count (potency), strain identification, and moisture content. Packaging is often flushed with an inert gas (e.g., nitrogen) to protect the live bacteria from oxygen. |
Technical Specifications
| Solubility | Soluble in water; forms suspension |
| Storage Conditions | Cool, dry place, protect from light and moisture; store under refrigeration (4 °C) or frozen (-18 °C) for extended shelf life |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Dietary supplements
functional foods
beverages
dairy products
animal feed
cosmetics
Mechanism of action:
| Parameter | Freeze-Dried Lactobacillus Powder |
|---|---|
| Functional Category | Probiotic Culture; Fermentation Agent; Biopreservative |
| Key Ingredients | Viable cells of Lactobacillus species (e.g., L. acidophilus, L. plantarum); Cryoprotectant matrix (e.g., skim milk powder, trehalose) |
| Mechanism of Action | Upon rehydration, viable bacteria metabolize fermentable carbohydrates into lactic acid, lowering local pH. This acidification inhibits the growth of spoilage and pathogenic organisms. They also compete for nutrients and adhesion sites, a process known as competitive exclusion. Some strains produce antimicrobial compounds like bacteriocins. |
| Application Effect in Product | Initiates and controls fermentation, developing characteristic tangy flavor and aroma in dairy, bakery, and vegetable products. Extends shelf life through natural biopreservation. Improves gut microbial balance when used in supplements or functional foods. Can modify texture through the production of exopolysaccharides (EPS). |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Freeze-Dried Lactobacillus Powder | Probiotic Supplement (Powder) | Lyophilized bacterial strains; requires rehydration; sold by CFU count. | High versatility for mixing into food/drinks; precise, adjustable dosage; often higher potency. | Can be messy; may have a noticeable taste; viability can be affected by temperature of food/drink. | Infants/children, individuals who cannot swallow pills, adding to smoothies or yogurt. | For maximum dosage flexibility and for administering probiotics without pills. |
| Probiotic Capsules | Probiotic Supplement (Oral Capsule) | Pre-measured dose in a dissolvable shell; often enteric-coated for stomach acid protection. | Tasteless and convenient; highly portable; protects bacteria from stomach acid. | Fixed dosage per capsule; can be difficult to swallow for some; may contain fillers. | Daily supplementation for adults, travel, maintaining a consistent routine. | For convenience, portability, and ensuring the probiotics survive stomach acidity. |
| Liquid Probiotics | Probiotic Supplement (Liquid) | Live bacteria suspended in a liquid medium; often requires refrigeration. | Easy to administer, especially to infants; potentially faster absorption. | Shorter shelf-life; must be refrigerated; dosage can be less precise than powder or capsules. | Individuals with digestive sensitivities, infants, or those preferring a non-powder/pill format. | When a fast-acting, easily swallowed format is the highest priority. |
| Yogurt with Live Cultures | Functional Food | Probiotics in a dairy food matrix; provides additional nutrients like protein and calcium. | Natural food source; widely available and palatable; provides nutrition beyond probiotics. | CFU count and specific strains are often lower or unverified; frequently contains added sugar; not for lactose intolerant individuals. | General gut health maintenance as part of a regular diet; a nutritious snack. | To integrate probiotics into your diet through a whole food rather than a supplement. |
| Probiotic Gummies | Probiotic Supplement (Gummy) | Chewable, flavored form factor; often with added vitamins. | Excellent taste and texture; easy for children and adults to take. | Almost always contains sugar; lower CFU counts are common; less stable in heat. | Encouraging children to take probiotics; adults who dislike pills and powders. | For the best taste and ease of consumption, especially for picky eaters. |
| Spore-Based Probiotics | Probiotic Supplement (Spore Form) | Contains bacteria like Bacillus species in a dormant, protective spore state. | Extremely stable (no refrigeration needed); highly resistant to stomach acid, heat, and antibiotics. | Different strains and mechanism of action than Lactobacillus; may not be suitable for all goals. | Use during antibiotic therapy, travel to hot climates, or when other probiotics are ineffective. | For maximum survivability through the digestive tract and superior shelf stability. |
Technical Documents
Available Documentation
Certificate of Analysis (COA), specification sheet available
Safety Data Sheet (SDS)
Safety Data Sheet (SDS) available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications