Lactiplantibacillus Plantarum H6
Lactiplantibacillus plantarum H6 is a documented probiotic strain of the species formerly classified as Lactobacillus plantarum, sold as a freeze dried culture concentrate standardised on viable count.
Lactiplantibacillus plantarum is a facultatively heterofermentative lactic acid bacterium with an unusually broad carbohydrate range and one of the largest genomes in the group, which is why it colonises environments as different as plant material, fermented vegetables, sourdough and the human gut. Strains of the species tolerate bile salts and low gastric pH better than most lactobacilli, so they survive transit without enteric protection. The H6 designation identifies one isolate within that species, characterised at strain level and held in a controlled strain bank.
Commercial material is an off-white to cream freeze dried powder, standardised with maltodextrin to a declared count and packed under nitrogen in foil laminate. It is strongly hygroscopic and loses viability on exposure to moisture, oxygen and heat, so it is blended in dry conditions and stored cold.
We source bulk Lactiplantibacillus Plantarum H6 from top China manufacturers for our partners. The manufacturer is in Jiangsu. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Probiotic
Specifications
| Item | Specification |
|---|---|
| Appearance | Off-white to light cream free-flowing powder |
| Odour | Characteristic, mildly fermented, free of off odours |
| Viable Count | Not less than 100 billion CFU/g at release |
| Identification | Conforms to strain identity by 16S rRNA sequencing |
| Loss on Drying | Not more than 6.0 percent |
| Particle Size | Passes 80 mesh, not less than 95 percent |
| Water Activity | Not more than 0.25 |
| Lead as Pb | Not more than 0.5 mg/kg |
| Arsenic as As | Not more than 0.5 mg/kg |
| Cadmium as Cd | Not more than 0.3 mg/kg |
| Total Coliforms | Not more than 10 CFU/g |
| Yeast and Mould | Not more than 100 CFU/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
The strain is traded as a freeze dried powder at declared potencies from roughly 100 billion to 300 billion CFU per gram, standardised with maltodextrin. Single strain material is used for products making a strain specific claim, and the same culture is also sold into defined multi-strain blends.
Coated versions are offered where the culture must survive tabletting or contact with a moist matrix, using a lipid or protein and polysaccharide shell applied by fluid bed coating. A frozen concentrate format is available for direct inoculation of fermented dairy and vegetable products.
Applications
- Probiotic capsules and sachets sold on a declared strain level viable count
- Fermented vegetable products such as pickles and kimchi, where the strain drives controlled acidification
- Fermented plant based beverages and yoghurt alternatives on oat, soy and nut bases
- Fermented dairy drinks where a plantarum strain is used alongside a yoghurt culture
- Chewable tablets and gummies using the coated grade to survive processing
- Infant and toddler supplement drops carried in oil
- Sourdough and cereal fermentations for acidity and aroma development
- Animal feed and silage inoculants for gut flora and forage preservation
China Manufacturers of Lactiplantibacillus Plantarum H6
Top Lactiplantibacillus Plantarum H6 manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States Lactiplantibacillus plantarum is used in food under GRAS status, with strain specific GRAS notifications filed where a strain is intended for a defined food application such as infant formula. Material sold for supplement use falls under the dietary supplement framework.
In the European Union food cultures are ingredients rather than additives, so no E number applies. The species sits on the EFSA Qualified Presumption of Safety list, which covers the assessment of its safety at species level, leaving strain level questions such as antibiotic resistance genes to be addressed in the dossier for the individual isolate. Codex recognises starter cultures within its standards for fermented milks.
Manufacturing Process
A working vial from the strain bank is propagated through seed flasks and seed fermenters into a production fermenter charged with a sterilised medium of glucose or sucrose, a protein hydrolysate nitrogen source, yeast extract and mineral salts. Growth is anaerobic at controlled temperature with alkali dosed to hold pH, since the lactic acid the strain produces would otherwise stop growth before the target cell density is reached.
The harvested broth is concentrated by centrifugation or microfiltration into a cell paste, which is blended with a cryoprotectant such as trehalose, sucrose or skim milk solids. The concentrate is frozen as pellets or as a bulk cake and freeze dried under vacuum at low shelf temperature. The dried cake is milled, standardised to the declared count with maltodextrin, blended for uniformity and packed under nitrogen.
