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13

STABILITY

STATEMENT

Half-life: T (1/2) of our lyophilized strains Bifidobacteria and Lactobacilli

More than 24 months at -20°C and below

Between 6 to 12 months at 5°C

Some variabilities can appear between species and batches.

Please remember that we are working with alive micro-organisms.

Our strains have to be stored in cool and dry place with no light exposition (excepted for

Bacillus species)

Studies and technical aspects for all our strains are available on demand.

Don’t hesitate to contact us!

WEIGHT GAIN

WOMEN

WEIGHT LOSS

CHILDREN

YOGURTS

ADULTS

Lactobacillus acidophilus

Lactobacillus fermentum

Saccharomyces cerevisae

Bifidobacterium longum

Lactobacillus acidophilus

Lactobacillus brevis

Lactobacillus crispatus

Lactobacillus gasseri

Lactobacillus rhamnosus

Lactobacillus gasseri

Lactobacillus plantarum

Bifidobacterium bifidum

Bifidobacterium infantis

Bifidobacterium longum

Lactobacillus acidophilus

Lactobacillus casei

Lactobacillus helveticus

Lactobacillus paracasei

Lactobacillus rhamnosus

YOGURT ENRICHMENT

Lactobacillus bulgaricus

Streptococcus thermophilus

YOGURT ENRICHMENT

Others lactic ferments

Bifidobacterium sp

Lactobacillus acidophilus

Lactobacillus casei

Lactobacillus rhamnosus

APPLICATIONS FIELDS