Lactobacillus johnsonii

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

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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

DescriptionCream to light brown coloured powder with characteristic odourIdentificationGram positive rodsWater activity (aW)Not more than 1.0Standard concentration10/20/50 Billion cfu/gPathogens:
Escherichia coli
Salmonella species

Should be absent/10g
Should be absent/10g