Heat-killed cells of a plant-derived Lactobacillus casei strain on a dextrin carrier: a pale yellow fine powder with at least 1 trillion cells per gram, supplied from Japan. Composition is 50% bacterial cells and 50% dextrin; the powder is insoluble and is stored cool and dry.
Tell us what you are developing and which documents you need. We reply from Japan within one working day with the product specification, SDS and the CoA of the current lot.
The producer selected this Lactobacillus casei strain from a plant source. The cells are heat-killed and blended with dextrin into a fine powder, which is released against a specification for cell count, moisture, microbiology, lead and arsenic. The producer's documents do not give the individual manufacturing steps or the temperature and time of the heat treatment; the steps below are the ones the documents state.
Step 1 · Lactobacillus casei subsp. casei
Strain selected from a plant source
Step 2 · heat-killed
Cells inactivated: not a live probiotic
Step 3 · 50 / 50
Cells 50 ± 5%, dextrin 50 ± 5%
Step 4 · moisture 4.0 ± 1.5%
Pale yellow, insoluble, slightly hygroscopic
Step 5 · min. 1.0 × 10¹² cells/g
Viable count, coliforms, S. aureus, lead and arsenic
Step 6 · 1 kg aluminum bag
Stored cool, away from moisture
The grade on this page. Other grades, where available, are specified on request.
Example lot values are published in the developer's guide below. They are an example, not a specification; your lot's CoA governs.
A Japanese trading company selling directly to brand owners and contract manufacturers. No distributor layer between you and the documents.
Every shipment travels with the Certificate of Analysis of its own lot, with the measured values and the full safety panel.
A small first order lets you run a pilot batch before committing to bulk. Larger volumes are quoted by volume and delivery terms.
For registered companies developing a product. Tell us the format you plan and we will say honestly what to expect.
After payment is received. Freight quoted on request. Specification and SDS before you order, CoA with the goods.
If you are comparing ingredients for a new SKU, these questions separate one material from another quickly.
This ingredient is heat-killed. It is specified by total cell count, at least 1 trillion cells per gram, not by colony-forming units, so it suits products that declare cells rather than live cultures. Check that your label wording and your market's rules fit that.
Registration or notification of the finished product stays with the brand, and the rules for heat-killed bacteria differ by market. Tell us the market early so we can confirm availability and the documents we hold.
The specification describes the powder as insoluble. Tablets, capsules and powder blends are straightforward; in drinks, test dispersion with the sample before you commit.
Half of the powder is dextrin, and the cell count is given per gram of the blend. If your label or allergen policy needs the dextrin source, ask for it with the quotation.
They are not among the documents we hold for this ingredient. They are requested from the producer for your order, so list them early.
The powder is slightly hygroscopic. Keep bags closed, store cool and dry, and choose moisture-barrier packaging for the finished product.
What each component is, what the processing changes, and what published research on the raw material has examined. No health claims; references on request.
Heat-Killed Lactobacillus casei Powder is a lactic acid bacteria ingredient for brands that declare a cell count rather than a live culture. Every gram of powder carries at least 1 trillion heat-killed cells of a plant-derived Lactobacillus casei strain, blended half and half with dextrin. Because the cells are not alive, the ingredient does not depend on keeping a culture viable through processing and shelf life, and the specification asks only for cool, dry storage.
As a calculation from the specification minimum, 50 mg of powder carries at least 50 billion cells and 100 mg at least 100 billion. The producer's human studies used intakes of 50 mg and 100 mg per day; the dose of a finished product is set by the brand for its market.
The powder is fine, pale yellow and insoluble, with a slightly sweet, umami taste. That makes dry formats the natural fit: tablets, hard capsules, stick packs and powder blends. In drinks the cells will not dissolve, so test dispersion with the sample. The powder is slightly hygroscopic, so plan moisture-barrier packaging.
Finished products can be filled and packed at our own Tomioka Plant in Gunma. Other heat-killed bacteria in the range are Heat-Killed Enterococcus faecalis Powder, supplied without a carrier, and Heat-Killed Lactobacillus crispatus Postbiotic.
Tell us the format you plan and we will say honestly what to expect. Request the specification, a quote or a sample.
This section explains the species, the terms used for inactivated bacteria, how the cells are counted and what the producer reports it has studied. It is a reference for product developers: it describes the material, and we make no health claims from it.
Lactobacillus casei is a lactic acid bacterium. With Lactobacillus paracasei and Lactobacillus rhamnosus it forms the Lactobacillus casei group: three closely related species that are among the most widely researched lactobacilli and are hard to tell apart by conventional methods (Hill et al., 2018). In 2020 the genus Lactobacillus was split into 25 genera on the basis of whole-genome data, and the species is now named Lacticaseibacillus casei; the general term "lactobacilli" remains in use (Zheng et al., 2020). The producer's specification uses the earlier name, Lactobacillus casei subsp. casei, so this page does too.
Lactic acid bacteria are isolated from many sources. The producer describes this strain as a plant-derived lactic acid bacterium, selected from a plant source. The term describes where the strain was found; it says nothing about the culture medium or the other components of the powder, which are listed in the specification above.
Probiotics are by definition live microorganisms. For inactivated cells two terms are in use. In 2011 Taverniti and Guglielmetti proposed "paraprobiotic" for inactivated microbial cells or cell fractions, noting that non-viable cells could remove the shelf-life problems of live cultures (Taverniti and Guglielmetti, 2011). In 2021 an expert panel of the International Scientific Association for Probiotics and Prebiotics (ISAPP) defined a postbiotic as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host" (Salminen et al., 2021). Under that definition the word applies to a product only when a health benefit has been shown for it, so on this page we describe the ingredient simply as heat-killed lactic acid bacteria.
Live probiotics are counted in colony-forming units (CFU), which only living cells produce. Heat-killed cells cannot form colonies, so this ingredient is specified by the number of bacterial cells in the product: at least 1.0 × 10¹² per gram of powder, dextrin included. The specification does not name the counting method; ask for it with your quotation if your label claim depends on it. The general viable count in the specification (max. 3,000 per gram) is a separate hygiene parameter for any living microorganisms in the powder.
The producer's brochure describes three double-blind human studies with this strain. We list their design only. The results are the producer's data, not claims for this ingredient or for any finished product, and the claims a brand may make depend on its market.
Transepidermal water loss (TEWL) is the amount of water that evaporates through the skin; it is a standard instrumental measure of skin barrier function.
Reviews of the field treat dead cells of lactic acid bacteria as a research subject of their own, separate from live probiotics, and point to practical advantages of non-viable preparations such as a long shelf life (Adams, 2010; Taverniti and Guglielmetti, 2011). These are class-level reviews, not studies of this strain or of a finished product.
Start at the minimum order. Free sample. Specification, SDS and lot CoA on request.
Request a sample or quotationHeat-Killed Lactobacillus casei Powder is a lactic acid bacteria ingredient for brands that declare a cell count rather than a live culture. Every gram of powder carries at least 1 trillion heat-killed cells of a plant-derived Lactobacillus casei strain, blended half and half with dextrin. Because the cells are not alive, the ingredient does not depend on keeping a culture viable through processing and shelf life, and the specification asks only for cool, dry storage.
As a calculation from the specification minimum, 50 mg of powder carries at least 50 billion cells and 100 mg at least 100 billion. The producer's human studies used intakes of 50 mg and 100 mg per day; the dose of a finished product is set by the brand for its market.
The powder is fine, pale yellow and insoluble, with a slightly sweet, umami taste. That makes dry formats the natural fit: tablets, hard capsules, stick packs and powder blends. In drinks the cells will not dissolve, so test dispersion with the sample. The powder is slightly hygroscopic, so plan moisture-barrier packaging.
Finished products can be filled and packed at our own Tomioka Plant in Gunma. Other heat-killed bacteria in the range are Heat-Killed Enterococcus faecalis Powder, supplied without a carrier, and Heat-Killed Lactobacillus crispatus Postbiotic.
Tell us the format you plan and we will say honestly what to expect. Request the specification, a quote or a sample.
This section explains the species, the terms used for inactivated bacteria, how the cells are counted and what the producer reports it has studied. It is a reference for product developers: it describes the material, and we make no health claims from it.
Lactobacillus casei is a lactic acid bacterium. With Lactobacillus paracasei and Lactobacillus rhamnosus it forms the Lactobacillus casei group: three closely related species that are among the most widely researched lactobacilli and are hard to tell apart by conventional methods (Hill et al., 2018). In 2020 the genus Lactobacillus was split into 25 genera on the basis of whole-genome data, and the species is now named Lacticaseibacillus casei; the general term "lactobacilli" remains in use (Zheng et al., 2020). The producer's specification uses the earlier name, Lactobacillus casei subsp. casei, so this page does too.
Lactic acid bacteria are isolated from many sources. The producer describes this strain as a plant-derived lactic acid bacterium, selected from a plant source. The term describes where the strain was found; it says nothing about the culture medium or the other components of the powder, which are listed in the specification above.
Probiotics are by definition live microorganisms. For inactivated cells two terms are in use. In 2011 Taverniti and Guglielmetti proposed "paraprobiotic" for inactivated microbial cells or cell fractions, noting that non-viable cells could remove the shelf-life problems of live cultures (Taverniti and Guglielmetti, 2011). In 2021 an expert panel of the International Scientific Association for Probiotics and Prebiotics (ISAPP) defined a postbiotic as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host" (Salminen et al., 2021). Under that definition the word applies to a product only when a health benefit has been shown for it, so on this page we describe the ingredient simply as heat-killed lactic acid bacteria.
Live probiotics are counted in colony-forming units (CFU), which only living cells produce. Heat-killed cells cannot form colonies, so this ingredient is specified by the number of bacterial cells in the product: at least 1.0 × 10¹² per gram of powder, dextrin included. The specification does not name the counting method; ask for it with your quotation if your label claim depends on it. The general viable count in the specification (max. 3,000 per gram) is a separate hygiene parameter for any living microorganisms in the powder.
The producer's brochure describes three double-blind human studies with this strain. We list their design only. The results are the producer's data, not claims for this ingredient or for any finished product, and the claims a brand may make depend on its market.
Transepidermal water loss (TEWL) is the amount of water that evaporates through the skin; it is a standard instrumental measure of skin barrier function.
Reviews of the field treat dead cells of lactic acid bacteria as a research subject of their own, separate from live probiotics, and point to practical advantages of non-viable preparations such as a long shelf life (Adams, 2010; Taverniti and Guglielmetti, 2011). These are class-level reviews, not studies of this strain or of a finished product.
No. It is heat-killed (inactivated) Lactobacillus casei, so the cells are not live. The specification counts them as total cells, at least 1.0 × 10¹² per gram of powder; the general viable count limit of 3,000 per gram is a hygiene parameter. The powder is stored cool and dry, with no cold chain.
Heat-killed cells of a plant-derived Lactobacillus casei subsp. casei strain, 50 ± 5%, and dextrin as the carrier, 50 ± 5%. The source of the dextrin and allergen, GMO, halal and kosher statements are not among the documents we hold; they are requested from the producer for your order.
The dose of a finished product is set by the brand for its market. As a calculation from the specification minimum, 50 mg of powder carries at least 50 billion cells and 100 mg at least 100 billion. The producer's human studies used 50 mg and 100 mg per day.
Dry formats: tablets, hard capsules, stick packs and powder blends. The specification describes the powder as insoluble and slightly hygroscopic, so in drinks test dispersion with the sample, and plan moisture-barrier packaging for the finished product.
