Lactobacillus reuteri

Lactobacillus Lactis is a rod shaped, gram positive, non motile bacterium. It is used in the food industry as starter cultures for the production of fermented milk, yoghurt and cheese.

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Specifications for Lactobacillus reuteri

Description Cream to light brown coloured powder with characteristic odour
Identification Gram positive cocci
Water activity (aW) Not more than 1.0
Standard concentration 10/20/50 Billion cfu/g
Pathogens:
Escherichia coli
Salmonella species
Staphylococcus aureus
Pseudomonas aeruginosa

Should be absent/10g
Should be absent/10g
Should be absent/g
Should be absent/g
Yeast & Mould Count Not more than 100 cfu/g