Description
Lactobacillus paracasei (Lacticaseibacillus paracasei) is closely related to L. casei and is distinguished by carbohydrate fermentation profile and molecular markers. It is commercially important for both gut and immune health applications.
Supplied as a freeze-dried powder with viability between 100 and 500 billion CFU per gram at release. Many commercial strains display strong adhesion to intestinal mucus and the capacity to modulate dendritic cell signaling in mucosal immunity.
Off-white to light cream free-flowing powder with a faintly fermented odor. Particle size suitable for capsule, sachet, chewable, and stick-pack formats.
We supply food-grade Lactobacillus paracasei from manufacturers in China holding ISO 22000, FSSC 22000, Halal, Kosher, and other certifications relevant to probiotic strain production.
Common market grades include 100, 200, and 500 billion CFU per gram freeze-dried powders, heat-killed postbiotic grades (tyndallized), and microencapsulated versions for beverage applications. Bulk and reduced-MOQ shipments with batch-level COA covering viable count, strain identity, moisture, heavy metals, and pathogen panel.
Introduction
Lactobacillus paracasei was originally separated from L. casei in 1989 on the basis of DNA-DNA hybridization data and remains a sister species widely deployed in commercial probiotic products. Reference strains include ATCC 25302 and the proprietary commercial strains LP-33, ST11, and Shirota-type derivatives held by major dairy cooperatives.
Industrial production proceeds by anaerobic batch fermentation in proprietary MRS-derived media, biomass harvest, cryoprotectant blending, and lyophilization. Tyndallized (heat-killed) grades are produced by controlled thermal inactivation followed by spray drying, retaining cell-wall fragments and metabolites with documented immunomodulatory activity.
Regulatory status mirrors L. casei: GRAS notifications with FDA, Qualified Presumption of Safety in the European Union, and acceptance under Codex Alimentarius standards for fermented milks.
Clinical evidence supports use in allergic rhinitis symptom relief, atopic dermatitis management, antibiotic-associated diarrhea reduction, and modulation of upper respiratory infection incidence in children.
L. paracasei has gained share in the postbiotic segment because heat-killed cells retain meaningful biological activity, expanding application into shelf-stable functional foods and topical microbiome products.
Where it is used
- Probiotic capsules and tablets for adult and senior digestive health
- Immune and allergy support supplements
- Fermented dairy beverages and yogurt drinks
- Functional cheeses and adjunct cultures
- Postbiotic skincare and oral care applications
- Pediatric probiotic drops and sachets
- Sports nutrition and recovery stacks
- Synbiotic formulations with prebiotic fibers
- Animal feed probiotic premixes
Technical data
| Item | Specification |
|---|---|
| Appearance | Off-white to light cream free-flowing powder |
| Viable cell count | ≥ 200 billion CFU/g (live grades) / cell count ≥ 5 × 10¹¹ cells/g (heat-killed) |
| Strain identity | Confirmed by 16S rRNA sequencing |
| Moisture (loss on drying) | ≤ 5.0% |
| Particle size | ≥ 95% through 80 mesh |
| Heavy metals (as Pb) | ≤ 1 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Salmonella | Absent in 25 g |
| E. coli | Absent in 10 g |
| Staphylococcus aureus | Absent in 10 g |
| Yeast and mold | ≤ 50 CFU/g |
| Shelf life | 24 months from manufacture under recommended storage |
| Storage | −18 °C sealed; 2 to 8 °C after opening |
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