Lactiplantibacillus Plantarum P-8
Lactiplantibacillus plantarum P-8 is a probiotic strain isolated from traditional naturally fermented dairy in Inner Mongolia, sold as a freeze dried culture concentrate standardised on viable count.
The parent species is a facultatively heterofermentative lactic acid bacterium with an exceptionally broad carbohydrate utilisation range, which lets it grow on plant, cereal and dairy substrates alike. Strains of the species pass through the stomach and upper small intestine with less loss of viability than most lactobacilli because they tolerate bile salts and low pH, so enteric coating is not needed for delivery. P-8 is one of the more extensively characterised Chinese isolates, with a sequenced genome and a documented origin in fermented mare and cow milk.
The commercial form is an off-white freeze dried powder standardised with maltodextrin and packed under nitrogen. It is strongly hygroscopic, loses count on exposure to moisture, oxygen and heat, and is therefore dry blended in humidity controlled rooms and held refrigerated or frozen through distribution.
We source bulk Lactiplantibacillus Plantarum P-8 from top China manufacturers for our partners. The manufacturer is in Beijing. 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 fermented, free of off odours |
| Viable Count at Release | Not less than %s CFU/g |
| Identification | Conforms to strain identity by 16S rRNA sequencing and pulsed field gel electrophoresis |
| Loss on Drying | Not more than 6.0 percent |
| Water Activity | Not more than 0.25 |
| Particle Size | Passes 80 mesh, not less than 95 percent |
| 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 offered as a freeze dried powder at declared potencies between roughly 100 billion and 300 billion CFU per gram, standardised on maltodextrin, and as a frozen concentrate for direct vat inoculation of fermented dairy.
Single strain material is used where a strain specific claim is made, and the same culture is sold into defined multi-strain blends. Fluid bed coated grades carrying a lipid or protein and polysaccharide shell are traded where the culture has to survive tabletting or contact with a moist food matrix.
Applications
- Probiotic capsules, tablets and stick packs sold on a declared strain level viable count
- Fermented milk drinks, where it is co-inoculated with a yoghurt culture for flavour and acidification
- Fermented plant based beverages built on oat, soy and nut bases
- Fermented vegetable products such as pickles and kimchi, replacing reliance on the native flora
- Chewable tablets and gummies, using the coated grade to survive compression and gelling heat
- Cheese manufacture as an adjunct culture contributing to flavour development during ripening
- Supplement powders for maternal and infant nutrition
- Animal feed and silage inoculants for gut flora management and forage preservation
China Manufacturers of Lactiplantibacillus Plantarum P-8
Top Lactiplantibacillus Plantarum P-8 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 the species is used in food under GRAS status, with strain specific GRAS notifications filed where a strain is intended for a defined food application. Material sold into supplements falls under the dietary supplement framework rather than under a food additive regulation.
In the European Union food cultures are treated as ingredients rather than additives, so no E number applies. The species sits on the EFSA Qualified Presumption of Safety list, which settles safety at species level and leaves strain level questions such as transferable antibiotic resistance genes to the dossier for the individual isolate. Codex recognises starter cultures within its standards for fermented milks.
Manufacturing Process
A working vial is drawn from the strain bank and propagated through seed flasks and seed fermenters into a production fermenter charged with a sterilised medium of fermentable carbohydrate, a protein hydrolysate nitrogen source, yeast extract and mineral salts. Growth runs anaerobically at controlled temperature with alkali dosed continuously to hold pH, because the lactic acid the organism produces would otherwise stop growth long before the achievable 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 to protect the membrane through the phase change. 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 in foil laminate.
