Lactobacillus Acidophilus La-10a
Lactobacillus acidophilus La-10a is a strain designation within Lactobacillus acidophilus, an obligately homofermentative lactic acid bacterium of intestinal origin, sold as a freeze dried culture concentrate standardised on viable count.
The species converts fermentable sugar almost entirely to lactic acid with little gas or acetate, which is what makes it useful where acidification is wanted without the carbon dioxide of a heterofermentative organism. It is strictly anaerobic to microaerophilic, grows at around 37 degrees Celsius, and is notably acid tolerant, remaining active at pH values that stop most dairy starters. Its natural habitat is the human and animal small intestine, and it has the longest record of commercial probiotic use of any lactobacillus, dating to acidophilus milk.
Commercial material is an off-white to cream freeze dried powder standardised with maltodextrin and packed under nitrogen. Viability is the property that matters most. The powder is hygroscopic and oxygen sensitive, more so than the plantarum group, so it is handled in low humidity conditions and held cold.
We source bulk Lactobacillus Acidophilus La-10a 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 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 traded as a freeze dried powder at declared potencies from around 100 billion to 300 billion CFU per gram on a maltodextrin carrier, and as a frozen pellet concentrate for direct vat set in dairy plants.
Because the species is more sensitive to oxygen and gastric acid than plantarum strains, microencapsulated and lipid coated grades make up a larger share of trade, produced by fluid bed coating or by spray chilling into a hardened fat matrix. Single strain material is used where a strain level claim is made, and the culture is also sold into defined acidophilus and bifidus blends.
Applications
- Probiotic capsules and sachets sold on a declared viable count at end of shelf life
- Acidophilus milk and fermented milk drinks, where it supplies clean lactic acidification without gas
- Yoghurt as an adjunct alongside Streptococcus thermophilus and Lactobacillus delbrueckii
- Chewable tablets and gummies using the encapsulated grade to survive processing
- Infant and follow-on formula containing declared probiotic strains
- Fermented plant based yoghurt alternatives requiring a non gassing culture
- Women's health supplements formulated for vaginal and urinary flora
- Pet supplements and feed additives for gut flora management
China Manufacturers of Lactobacillus Acidophilus La-10a
Top Lactobacillus Acidophilus La-10a 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 determinants 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.
