Lactobacillus plantarum LP109

High-tech manufacturing process
 

What is Lactobacillus plantarum?

Lactobacillus plantarum is a member of the Lactobacillus group or lactic acid bacteria. This probiotic is a heterogeneous and versatile species, widely found in foods such as fermented dairy, vegetables (sauerkraut, kimchi…) or specific plant fermentation. L. plantarum strains have also been found in many cheese varieties.

L. Plantarum produces different antimicrobial agents such as organic acids, hydrogen peroxide, bacteriocins, and antimicrobial peptides. This probiotic also makes lysine, an essential amino acid. Lactobacillus plantarum is a transient resident of your body. It has a proven ability to survive gastric transit and colonize the intestinal tract of humans. L. plantarum produces large amounts of β-galactosidase, which benefits the digestion of lactose. This probiotic helps maintain the balance between good and bad bacteria, supports digestion and helps optimize levels of vitamins and minerals.

L. Plantarum has many other health properties such as reduced incidence of diarrhoea and constipation associated with irritable bowel syndrome, beneficial effects on cholesterol levels & hyperlipidaemia and a positive effect on the immune system. One study has also shown that supplementation with L. Plantarum can reduce the incidence of Clostridium difficile in hospitalized patients after administration of antibiotics.

 

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Why choosing Lactobacillus plantarum LP109?

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

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Health benefits

  • Anti-allergy
  • Anti-atopic dermatitis
  • Decrease frequency of cold/flu
  • Improve lactose intolerance
  • Liver protection
  • Reduce IBS symptoms
  • Strengthen your immune system

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 plantarum 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
plant picklesdeep-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.

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References

  • A. Guidone, T. Zotta, R. P. Ross et al., “Functional properties of Lactobacillus plantarum strains: A multivariate screening study,” LWT-Food Science and Technology, vol. 56, no. 1, pp. 69–76, 2014.
  • Cahyanto MN, Kawasaki H, Nagashio M, Fujiyama K, Seki T. Construction of Lactobacillus plantarum strain with enhanced L-lysine yield. J Appl Microbiol. 2007 Mar;102(3):674-9.
  • F.-F. Jia, L.-J. Zhang, X.-H. Pang et al., “Complete genome sequence of bacteriocin-producing Lactobacillus plantarum KLDS1. 0391, a probiotic strain with gastrointestinal tract resistance and adhesion to the intestinal epithelial cells,” Genomics, vol. 109, no. 5-6, pp. 432–437, 2017.
  • F. B. Elegado, M. A. R. V. Guerra, R. A. Macayan, H. A. Mendoza, and M. B. Lirazan, “Spectrum of bacteriocin activity of Lactobacillus plantarum BS and fingerprinting by RAPD-PCR,” International Journal of Food Microbiology, vol. 95, no. 1, pp. 11–18, 2004.
  • Klarin B, Wullt M, Palmquist I, et al. Lactobacillus plantarum 299v reduces colonisation of Clostridium difficile in critically ill patients treated with antibiotics. Acta Anaesthesiol Scand. 2008 Sep;52(8):1096-102.
  • Lonnermark E, Friman V, Lappas G, et al. Intake of Lactobacillus plantarum reduces certain gastrointestinal symptoms during treatment with antibiotics. J Clin Gastroenterol. 2010 Feb;44(2):106-12.
  • M. Cammarota, M. de Rosa, A. Stellavato, M. Lamberti, I. Marzaioli, and M. Giuliano, “In vitro evaluation of Lactobacillus plantarum DSMZ 12028 as a probiotic: emphasis on innate immunity,” International Journal of Food Microbiology, vol. 135, no. 2, pp. 90–98, 2009.
  • M. K. Kwak, R. Liu, and S. O. Kang, “Antimicrobial activity of cyclic dipeptides produced by Lactobacillus plantarum LBP-K10 against multidrug-resistant bacteria, pathogenic fungi, and influenza A virus,” Food Control, vol. 85, pp. 223–234, 2017.
  • R. C. Ray and V. K. Joshi, “Fermented Foods: Past, present and future scenario,” in Microorganisms and Fermentation of Traditional Foods, R. C. Ray and D. Montet, Eds., pp. 1–36, CRC Press, Boca Raton, Fla, USA, 2014.
  • R. C. Ray and S. H. Panda, “Lactic acid fermented fruits and vegetables: an overview,” in Food Microbiology Research Trends, M. V. Palino, Ed., pp. 155–188, Nova Science Publishers, Hauppauge, NY, USA, 2007
  • S. Park, Y. Ji, H. Park et al., “Evaluation of functional properties of lactobacilli isolated from Korean white kimchi,” Food Control, vol. 69, pp. 5–12, 2016.
  • T.-H. Lin and T.-M. Pan, “Characterization of an antimicrobial substance produced by Lactobacillus plantarum NTU 102,” Journal of Microbiology, Immunology and Infection, pp. 1–9, 2017.