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Продукти / Човешко здраве

Лактобацилус джонсонии

Lactobacillus johnsonii UBLJ-01

Lactobacillus johnsonii is a gram positive, anaerobic, rod shaped and non-spore forming bacterium.

Benefits of Lactobacillus johnsonii

  • Improves digestion
  • High ability to survive gastrointestinal transit and adhere to epithelial cells
  • Antimicrobial activity against pathogens
  • Helps reduce incidence of Helicobacter pylori causing gastritis
  • Aids in polysaccharide and protein digestion
  • Enhances synthesis of vitamins and short chain fatty acids
  • Plays a major role in the fermentation and preservation of various food items such as dairy, meat, vegetable products and cereal

Specifications for Lactobacillus johnsonii UBLJ-01

Cream to light brown coloured powder with characteristic odour
Gram positive rods
Water activity (aW)
Not more than 1.0
Standard concentration
10/20/50 Billion cfu/g
Pathogens: Escherichia coli Salmonella species
Should be absent/10g Should be absent/10g


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