Product Description Lacticaseibacillus rhamnosus (previously Lactobacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae.It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis (or "BV"). The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. Applications Medication, HealthCare, Dietary Supplements, in forms of capsules, tablet, sachets/strips, drops etc.  Food applicated products, juices, gummies, chocolate, candies, bakeries etc. Dairy products, like yoghurts etc. Pets foods/Animal feed additives etc. BASIC ANALYSIS Analysis Description Test Method Appearance Milk white to yellowish powder, no rancid caking, no peculiar smell, no smell Dryer Ash ≤7.0% Dryer The total number of living bacteria ≥1.0×1010cfu/g CP2010 Coliform n=5,c=2,m=10,m=102 CP2010 Health Benefits Specific function: Increase intestinal immunity, reduce IBS reaction. Common functions: Gut-flora balance Helps fight intestinal tract illnesses, like IBS, IBD Protection against pathogens Assists in prevention of urinary tract infections Helps to build a superior immune system Anti-allergy Assists in the absorption of nutrients Suppresses occurrences of eczema Decreases antibiotic side effects Aids in dairy product digestion among the lactose-intolerant Decreases duration of diarrhea Use Descriptions Storage and shelf life The product is stored at – 18 ℃ or lower, and the shelf life is 24 months from the date of production. Usage method In order to prevent the bacterial powder from getting damp, the packing bag should be taken out from – 18 ℃ in advance, and placed at room temperature for 30 minutes, and then used after returning to room temperature. Packaging specification The products are packed in high barrier composite aluminum foil bags, with packing specifications of 500g / bag, 1kg / bag or according to customer’s needs. Safety and quality The strain has a long history of safe consumption, and the freeze-dried powder is produced in a GMP environment under strict control, which conforms to the relevant laws and regulations of the state.