A Japanese powder of heat-killed Lactobacillus crispatus: 20% inactivated cells on 80% dextrin, specified at not less than 400 billion cells per gram. The cells are heat-treated at 90 °C for 30 minutes and spray-dried into a free-flowing powder for tablets, capsules, granules, powdered drinks and foods. Packed in 1 kg aluminium bags with a 2-year shelf life.
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 bacteria are cultured, concentrated and washed, then heat-treated at 90 °C for 30 minutes to inactivate the cells. The heat-killed cells are spray-dried, sieved through 80 mesh, passed over a 12,000-gauss magnet, mixed and packed, and each lot is released after a quality and hygiene inspection.
Step 1 · sterilised medium
Lactobacillus crispatus is inoculated and grown
Step 2 · cell harvest
Cells separated from the culture broth and washed
Step 3 · 90 °C, 30 min
The cells are inactivated
Step 4 · drying
Heat-killed cells dried to a powder
Step 5 · 80 mesh
Uniform, free-flowing powder
Step 6 · 12,000 gauss
Metal particles removed
Step 7 · 1 kg bags
Packed in aluminium bags
Step 8 · release
Checked before shipment
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.
At not less than 400 billion cells per gram, 25 mg of powder carries 10 billion cells. Fix the count per serving first; the powder dose follows from it.
The cells are heat-killed, so a live count in CFU does not apply. Check the wording your market accepts for inactivated bacteria; the producer's Japanese label example reads “dextrin, lactic acid bacteria (heat-treated)”.
Rules for inactivated bacteria differ by country. The importer or brand owner checks the permitted-ingredient lists and registers the finished product; we supply the specification for that file.
A halal certificate is not documented for this ingredient. If your market or retailer requires one, ask before you order.
Small doses mix more evenly when they go into a pre-blend with a carrier before the main batch, whether the format is a tablet, a capsule or a stick pack.
The specification covers composition, cell count, heavy metals and microbiology. Tell us what else your vendor file needs before the first order.
What each component is, what the processing changes, and what published research on the raw material has examined. No health claims; references on request.
This ingredient brings one lactic acid bacterium, Lactobacillus crispatus, into a finished product in heat-killed form. Each gram holds not less than 400 billion cells on a dextrin base, so the bacterial part of a serving weighs only milligrams and fits beside other actives in a capsule, tablet or stick pack.
The producer lists tablets, capsules, granules, foods and beverages as processing examples, and the powder is already used in protein powders and other powdered products. It is free-flowing and sieved through 80 mesh, which helps in dry blends.
At 10 billion cells per serving, 0.025 g of powder is needed and 1 kg covers 40,000 servings. The cell count per serving is the brand owner's decision under the rules of the target market.
If you would rather buy a finished product, Iizuka Shoukai makes capsules, sticks and tablets at its own Tomioka Plant in Gunma, Japan, from 5,000 units per SKU. See OEM supplements.
For a different species at a higher cell count per gram, see Heat-Killed Enterococcus faecalis Powder.
This guide explains what the organism is, what heat treatment changes and how to read the specification. It describes the class of ingredient, not effects of this product.
Lactobacillus crispatus is a Gram-positive lactic acid bacterium. In a sequencing study of the vaginal bacterial communities of 396 women of reproductive age, four of the five community types were each dominated by one Lactobacillus species, and L. crispatus was one of them; production of lactic acid was the feature these communities shared (Ravel et al., 2011).
A probiotic is defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host (ISAPP consensus, 2014). Once the cells are heat-killed, the ingredient is no longer a probiotic. Taverniti and Guglielmetti proposed the term paraprobiotic for inactivated microbial cells or cell fractions in 2011, and in 2021 an ISAPP panel defined a postbiotic as a “preparation of inanimate microorganisms and/or their components that confers a health benefit on the host”.
The ISAPP definition ties the word postbiotic to a health benefit confirmed in the target host. Which term a finished product may use therefore depends on its own evidence and on the labelling rules of its market.
The ISAPP panel names stability as one of the main reasons for interest in inactivated microorganisms: many live probiotics are sensitive to oxygen and heat, while products with a long shelf life are readily achieved with inanimate microorganisms, which may also suit regions without a reliable cold chain. For this powder the producer specifies a 2-year shelf life with storage in a cool, dark place.
Research on inactivated bacteria focuses on cell-wall molecules such as lipoteichoic acid and peptidoglycan, which immune-cell receptors such as Toll-like receptor 2 and NOD2 recognise (ISAPP review, 2021). This explains why inactivated bacteria are studied at all; it is not evidence for any particular product.
Plate counts in CFU measure living cells, so they cannot describe a heat-killed ingredient. The ISAPP panel notes that flow cytometry is emerging as an alternative to plate counting and that cell counts taken before inactivation can be a useful way to report concentration. This powder is specified by its number of lactic acid bacteria cells per gram, not less than 400 billion, while its viable count is capped at 3,000 per gram as a hygiene limit.
The ISAPP panel lists the information a well-characterised postbiotic preparation should come with. Here is how it maps to this powder:
Lactobacillus crispatus is on EFSA's list of microorganisms with qualified presumption of safety (QPS), with the qualification that strains should not carry acquired resistance genes to medically relevant antimicrobials. QPS is a safety pre-assessment that EFSA uses for microorganisms intentionally added to food or feed; it is carried out separately from product assessments and does not by itself lead to a market authorisation.
Outside the EU, rules for inactivated bacteria in food supplements differ by market, and the importer or brand owner registers the finished product. In Japan the producer supplies this powder as a raw material for processed foods.
Start at the minimum order. Free sample. Specification, SDS and lot CoA on request.
Request a sample or quotationThis ingredient brings one lactic acid bacterium, Lactobacillus crispatus, into a finished product in heat-killed form. Each gram holds not less than 400 billion cells on a dextrin base, so the bacterial part of a serving weighs only milligrams and fits beside other actives in a capsule, tablet or stick pack.
The producer lists tablets, capsules, granules, foods and beverages as processing examples, and the powder is already used in protein powders and other powdered products. It is free-flowing and sieved through 80 mesh, which helps in dry blends.
At 10 billion cells per serving, 0.025 g of powder is needed and 1 kg covers 40,000 servings. The cell count per serving is the brand owner's decision under the rules of the target market.
If you would rather buy a finished product, Iizuka Shoukai makes capsules, sticks and tablets at its own Tomioka Plant in Gunma, Japan, from 5,000 units per SKU. See OEM supplements.
For a different species at a higher cell count per gram, see Heat-Killed Enterococcus faecalis Powder.
This guide explains what the organism is, what heat treatment changes and how to read the specification. It describes the class of ingredient, not effects of this product.
Lactobacillus crispatus is a Gram-positive lactic acid bacterium. In a sequencing study of the vaginal bacterial communities of 396 women of reproductive age, four of the five community types were each dominated by one Lactobacillus species, and L. crispatus was one of them; production of lactic acid was the feature these communities shared (Ravel et al., 2011).
A probiotic is defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host (ISAPP consensus, 2014). Once the cells are heat-killed, the ingredient is no longer a probiotic. Taverniti and Guglielmetti proposed the term paraprobiotic for inactivated microbial cells or cell fractions in 2011, and in 2021 an ISAPP panel defined a postbiotic as a “preparation of inanimate microorganisms and/or their components that confers a health benefit on the host”.
The ISAPP definition ties the word postbiotic to a health benefit confirmed in the target host. Which term a finished product may use therefore depends on its own evidence and on the labelling rules of its market.
The ISAPP panel names stability as one of the main reasons for interest in inactivated microorganisms: many live probiotics are sensitive to oxygen and heat, while products with a long shelf life are readily achieved with inanimate microorganisms, which may also suit regions without a reliable cold chain. For this powder the producer specifies a 2-year shelf life with storage in a cool, dark place.
Research on inactivated bacteria focuses on cell-wall molecules such as lipoteichoic acid and peptidoglycan, which immune-cell receptors such as Toll-like receptor 2 and NOD2 recognise (ISAPP review, 2021). This explains why inactivated bacteria are studied at all; it is not evidence for any particular product.
Plate counts in CFU measure living cells, so they cannot describe a heat-killed ingredient. The ISAPP panel notes that flow cytometry is emerging as an alternative to plate counting and that cell counts taken before inactivation can be a useful way to report concentration. This powder is specified by its number of lactic acid bacteria cells per gram, not less than 400 billion, while its viable count is capped at 3,000 per gram as a hygiene limit.
The ISAPP panel lists the information a well-characterised postbiotic preparation should come with. Here is how it maps to this powder:
Lactobacillus crispatus is on EFSA's list of microorganisms with qualified presumption of safety (QPS), with the qualification that strains should not carry acquired resistance genes to medically relevant antimicrobials. QPS is a safety pre-assessment that EFSA uses for microorganisms intentionally added to food or feed; it is carried out separately from product assessments and does not by itself lead to a market authorisation.
Outside the EU, rules for inactivated bacteria in food supplements differ by market, and the importer or brand owner registers the finished product. In Japan the producer supplies this powder as a raw material for processed foods.
The powder is 20% heat-killed Lactobacillus crispatus cells and 80% dextrin made from sweet potato and cassava, specified at not less than 400 billion lactic acid bacteria cells per gram. It is a light yellow to greyish-white powder sieved through 80 mesh. The specification lists no genetically modified raw materials, and none of the 28 allergen items covered by Japanese labelling rules are used.
At not less than 400 billion cells per gram, 0.025 g (25 mg) of powder carries 10 billion cells, so 1 kg covers 40,000 servings at that level. The cell count per serving is your decision under the rules of your target market; the dose in milligrams follows from it.
It is not a probiotic: the cells are heat-killed at 90 °C for 30 minutes, and a probiotic by definition contains live microorganisms. Heat-killed preparations are often called postbiotics or paraprobiotics. The ISAPP definition of a postbiotic (2021) also requires a health benefit confirmed in the target host, so check which term your finished product may use under your market's rules.
Lactobacillus crispatus is on EFSA's QPS list, which is a safety pre-assessment and not a market authorisation. Rules for inactivated bacteria differ by country; the importer or brand owner checks them and registers the finished product, and we supply the specification for that file. A halal certificate is not documented for this ingredient, so ask before ordering if your market requires one.
