Lactobacillus casei LCC138

High-tech manufacturing process
 

What is Lactobacillus casei?

Lactobacillus casei is an important probiotic strain with numerous beneficial effects on human health. This strain is also regularly used to produce food we love such as yoghurt, the preparation of cheese and other fermented milk products and green olive fermentation. L. Casei is a transient bacterium in the human body but it is native to cows. It is naturally found in raw cow’s milk and colostrum!

Studies conducted with this probiotic strain clearly show that its regular use brings about remarkable improvements in immunity, allergies, cholesterol levels and digestion.

 

More information

Why choosing Lactobacillus casei LCC138?

Fermedics’ probiotics are manufactured to the highest standard and based on years of scientific research. Our patented probiotic strains are different from the others since all our probiotics are protected by a patented five-layer microencapsulation technology!

This 5-layer protection also has the following advantages:

  • major logistical advantages
  • probiotic strains also remain more stable in the capsule or sachet
  • no contamination / interaction with the filling system
  • a fluid powder that is easy to encapsulate

In general, only a few % of the probiotics sold can reach the intestines and this is very little. Most of them are dead before they’re consumed and the probiotics that are still alive, are eliminated by more than 60% through the intestinal juices.

 

Tests with probiotics subjected to 5-layer microencapsulation

The 5-layer protection significantly increases the stability and survival of probiotics and has many advantages compared to unprotected probiotics.

The tests clearly show that coated probiotics are resistant to stomach acid, bile salts and other digestive juices, allowing them to reach the intestine intact, which is not the case with unprotected probiotics. Improving the stability and protection against digestive juices of protected probiotics also means that a lower dosage per day is necessary (cost savings) because of the good protection (6 to10 billion bacteria is a good daily dosage).

Stability test shows that coated probiotics remain almost intact (loss of 7 to 8%) after the first 6 months of storage at room temperature, while uncoated probiotics lose nearly 80% of their activity, which is remarkable. Stability test at room temperature for 12 months shows that coated lactic acid bacteria (through patented 5-layer microencapsulation) are much more robust and stable than uncoated bacteria that have already lost much of their activity after 3 months, and after 6 months there is almost no activity, which is absolutely not the case with coated bacteria.

 

Improving storage stability of probiotics

Both uncoated and coated (by patented 5-layer microencapsulation) lactic acid bacteria were stored at 40 °C for four weeks. The result shows that the efficiency of lactic acid bacteria subjected to patented 5-layer microencapsulation is much better (more than 9 log).

 

Properties of Fermedics’ probiotics

More information

Health benefits

  • Anti-inflammatory
  • Improving cholesterol levels
  • Improving gastrointestinal function
  • Boosting immunity
  • Reducing allergies

Storage condition

  • Transport is in refrigerated conditions. Therefore, it is preferable that the manufacturer of finished products keeps the raw material in refrigerated state until the beginning of production.
  • Frozen probiotics can easily be stored as a raw material for 2 years without having a significant effect on CFU/g. If probiotics are stored in the refrigerator at 4°C – 8°C, the storage time is also substantially better than at room temperature.
  • After production, probiotics in the package should also preferably be stored in the refrigerator between 4°C – 8 °C, as the result is always better for CFU/g.
  • As soon as the finished products leave the company for distribution to wholesalers and retailers, probiotics can be stored at room temperature (+/- 12 months) if the 25°C is not exceeded. This guarantees the consumer a quality product, even if stored at room temperature.
  • Expiry date: 18 months if the preservation conditions are applied as above.

Technical properties

Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA) and price quotation.

MOQ (minimum order quantity) 10 kg

Legislation

Lactobacillus casei belongs to the list of micro-organisms that have obtained Qualified Presumption of Safety (QPS) status, defined by EFSA in Europe (2007) because of their safe use in food (1).

(1) Annex II of Regulation (EU) No 1169/2011

SourceIncubation methodIdentification of microbePotencyFormRecommended daily dosage
fermented soybean milkdeep-layer liquid state incubation16S rDNA gene sequencing1.0 x 1011 CFU/gpowder6.0 x 109

This probiotic is obtained by a fermentation process, freeze-dried and subjected to a patented five-layer microencapsulation technology to protect and preserve each individual probiotic strain optimally. It is a white to cream-coloured, free-flowing powder with high stability.

Would you like to receive more scientific info about our probiotics?

Yes please

References

  • Kazuyoshi Takeda; Ko Okumura (2007). “Effects of a Fermented Milk Drink Containing Lactobacillus casei on the Human NK-Cell Activity”. The Journal of Nutrition. 137 (3): 791S–793S
  • McFarland, LV (2009). “Evidence-based review of probiotics for antibiotic-associated diarrhea and Clostridium difficile infections” Anaerobe. 15 (6): 274–80
  • Randazzo CL, Restuccia C, Romano AD, Caggia C (January 2004). “Lactobacillus casei, dominant species in naturally fermented Sicilian green olives”. Int. J. Food Microbiol. 90 (1): 9–14.
  • Shida K, Nomoto K. Probiotics as efficient immunopotentiators: Translational role in cancer prevention. 2013. Indian J Med Res 130: 808-814.
  • Yasui H, Kiyoshima J, Hori T. Reduction of influenza virus titer and protection against influenza virus infection in infant mice fed Lactobacillus casei 2004. Clin Diagn Lab Immunol 11: 675-679.