The genus Lactobacillus is the largest genus among lactic acid bacteria (LAB), consisting of more than 237 species with continuous new species discoveries. Lactobacilli comprise an important group of probiotics for both human and animals. The potential health benefits of probiotic Lactobacillus species isolated from the intestine of humans and animals have been documented in a plethora of research publications to date.
Following are the cultures available:
| S. No | Culture Name | Strain Code | Source of Isolation & Nutrient Media |
| 1 | Lactiplantibacillus plantarum | BP03 | Corn slurry (MRS agar) |
| 2 | Lacticaseibacillus rhamnosus | BP01 | Human Breast Milk (MRS media) |
| 3 | Lactobacillus acidophilus | BP63 | Milk products (MRS, M17 agar) |
| 4 | Lactobacillus bulgaricus | BP64 | Yogurt (MRS agar) |
| 5 | Lacticaseibacillus casei | BP65 | Raw Buffalo Milk (MRS Media) |
| 6 | Limosilactobacillus fermentum | BP07 | Cheese (MRS agar) |
| 7 | Lactobacillus gasseri | BP31 | Poultry sources (broth MRS) |
| 8 | Lactobacillus helveticus | BP66 | Corn slurry (MRS agar) |
| 9 | Lactobacillus johnsonii | BP67 | Cheese (MRS agar) |
| 10 | Lactobacillus lactis | BP68 | Fermented milks (MRS media and broth) |
| 11 | Lacticaseibacillus paracasei | BP69 | Fermented milks (MRS media and broth) |
| 12 | Limosilactobacillus reuteri | BP70 | Milk products (MRS, M17 agar) |
| 13 | Levilactobacillus brevis | BP71 | Milk products (MRS, M17 agar) |
| 14 | Ligilactobacillus salivarius | BP72 | Milk products (MRS, M17 agar) |
| Product Benefits | General Health benefits which include improvement in Gastro intestinal health and immunity enhancement. |
| Available Potency | 5 billion CFU /g to up to 900 billion CFU/g |
| Description | White/Off white to Brown/Light brown Powder with characteristic odor respect to potency concentration |
| Moisture content | Less than 5% |
| Pack Size | 5 Kg Pack (5X5) with 25 Kg Drum pack size |
| Storage | Store in a Cool & Dry Place, away from Direct sunlight or heat. However, it is advisable to store the product, in its original packing, at temperature below 10°C and under low humidity conditions for longer shelf life and efficacy. |
| Handling | It is advisable to open the package after bringing it to room temperature and under low Relative Humidity Conditions (less than 40%). |
| Shelf Life | 18 months when stored in original packing and under defined storage conditions |
| Pathogens | E. coli : Absent |
| Salmonella : Absent | |
| Staphylococcus : Absent | |
| Pseudomonas: Absent |
