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Lactobacillus plantarum has a long backstory in food and health. Its earliest uses go back centuries as people realized fermented foods like sauerkraut, kimchi, and sourdough bread kept longer and developed unique flavors. Farmers didn’t analyze genomes or cell walls in those days, but they understood that something from these lactic acid bacteria helped preserve and protect their crops and meals. By the late 19th century, scientists started pinpointing these bacteria under microscopes. Instead of just focusing on efficacy, they worked to understand what happens inside a fermentation jar. Modern research links this microbe to more than tangy cabbage: studies connect it to gut health, immunity, even possible mood balance. Centuries of bread, pickles, and yogurts all share L. plantarum in their stories, a living link between ancient practices and modern science.
L. plantarum appears in countless items, not only in traditional ferments but also as purified, freeze-dried powders, capsules, and health supplements. Today, production rarely involves letting vegetables sit in brine indefinitely. Instead, large-scale fermentation tanks cultivate pure cultures, ensuring purity standards top multinational food safety guidelines. Under industrial control, factories harvest, separate, and concentrate this bacterium, resulting in live microbe counts documented in billions per gram. From starter cultures for cheese and yogurt to additives in cereals and snacks claiming “probiotic” boosts on packaging, its reach sprawls across aisles. Each application calls for tailored handling to keep cells alive or dormant but viable, with manufacturers chasing both high cell numbers and robust shelf life.
At its core, L. plantarum is a rod-shaped, Gram-positive bacterium, surviving across many extremes. Temperatures range between 15 and 45°C, helped by a sturdy cell wall built to handle acid. It curiously tolerates low pH, high salt, and manages growth both with and without oxygen. Unlike fragile yeasts or certain mold cultures, L. plantarum stands up to swirling stomach acid and the digestive gauntlet. It ferments sugars such as glucose, ribose, and galactose, producing lactic acid as the headline waste product. This acid holds a double function: food preservation and flavoring. Inside supplement capsules, the bacteria appear as tan or off-white powders, sometimes granular, designed to keep water out and prevent cell death before opening and consuming.
Quality control teams love hard data, and companies meet that need with precise specifications. A finished batch gets measured by colony forming units (CFUs), typically declaring numbers per gram or per serving on the label. Products sold in the U.S. and EU require clear genus, species, and often strain identification. Manufacturers list excipients, date of manufacture, expiration, storage conditions, and sometimes testing procedures for ensuring purity and potency. Labels must never mislead—safety trumps flash. Attention to stability, transport, and viability ensures that whether shipping cold-chain or shelf-stable, the final dose delivers what the bottle claims. Each label entry undergoes legal and regulatory review, reflecting accountability to both public and authorities.
To grow L. plantarum at scale, producers soak a base nutrient medium—often milk solids, soy peptones, or plant-based carbohydrates. The bacteria inoculate this broth, and fermenters provide warmth and gentle mixing. Oxygen gets tolerated, but limiting it favors lactic acid production over less desirable byproducts. Harvest occurs at peak cell density, with careful separation from the spent broth. Centrifuges pull down dense microbe pellets, washed to remove fermentation leftovers. Freeze-drying, or lyophilization, preserves cells for months or years, compared to the short lifespan at room temperature without protection. Adding protectants—maltodextrin, skim milk, ascorbate—prevents structural collapse during drying, maximizing live counts at rehydration. Each step, from culture maintenance to drying, must deter contamination, since even small errors risk introducing spoilage or pathogens to the batch.
Inside the fermentation tank, sugars undergo glycolysis as L. plantarum’s main tool. Glucose turns into pyruvate, then lactic acid forms, dropping the pH and slowing down competing bacteria. For people interested in more than acid production, mutagenesis and adaptive laboratory evolution push strains to resist high temperatures, altered pH, or improved flavor profiles. Chemical additions tune reaction rates, with magnesium and manganese ions acting as co-factors for crucial enzymes. In some industrial cases, the surface proteins undergo mild modifications to increase survival in food matrices, or to alter immunogenicity for medical applications. Seasoned researchers know that tampering must never trade safety for function, since genetically tinkered microbes always deserve extra scrutiny.
Lactobacillus plantarum shows up under different labels, depending on country or product. Synonyms like L. plantarum, Lactobacillus arabinosus, and sometimes even “probiotic blend ferment” all refer to the same core organism. On dietary shelves, people spot names like “ProbioPlant,” “LactoGuard,” or “Plantabiotics.” Cheese or vegetable starter packs stick to generic “lactic acid bacteria blend” or strains such as L. plantarum 299v, 423, DSM 9843, underlining strain-specific claims for research-backed results. Every brand pitches benefits, but regulations sort out which names can appear in medicine, supplements, or plain food additives.
Safety steers every decision in production facilities. Good Manufacturing Practices (GMP) spell out requirements on hygiene, cleanliness, and operator training. Only select strains with documented backgrounds make it into probiotic capsules or medical foods, after checking for antibiotic resistance traits, toxin genes, or hemolytic activity. Regular monitoring tests for contamination—common offenders being unwanted molds or coliforms. In the EU, EFSA maintains a Qualified Presumption of Safety (QPS) list; FDA in the United States relies on GRAS (Generally Recognized as Safe) status. These agencies demand libraries of data covering everything from fermentation metabolites to interaction with host body systems. Facilities run traceability records, batch numbers, and recall mechanisms to catch any quality slip at the earliest moment.
L. plantarum thrives just about everywhere people need fermentation. Home kitchens rely on its tang when making sauerkraut or pickled carrots, and professional kitchens use starter cultures for sourdough. Large-scale food producers inject its freeze-dried cells into yogurts, kefirs, and probiotic drinks to T cell immune modulation. More recently, supplement companies add it to chewable tablets, adult and child gummies, and even dog food. Agricultural feed blends use L. plantarum to regulate animal gut flora and improve growth. Medical researchers supply hospital nutrition products with specific strains for intestinal health, while dermatology blends explore topical creams for skin repair. Each use carries its hurdles—heat stress, storage, shelf-life, regulatory standards—but the broad range matches the microbe’s stubborn resilience.
Research on L. plantarum stretches far beyond basic microbiology. Laboratories decode its full genome, mapping pathways for acid resistance, stress proteins, and anti-inflammatory properties. Some teams search for strains that bind to intestinal linings more efficiently, hoping to promote better colonization. Others see value in its anti-microbial peptides or capacity to break down plant polyphenols in the gut. Clinical trials gather real-world data, targeting irritable bowel syndrome, allergic response, or metabolic regulation. Pharmaceutical research groups chase encapsulation techniques that shield the live cells from stomach acid, rolling out new delivery formats such as microbeads, enteric capsules, and ready-to-drink beverages. In my own reading, success comes down to proving not just that L. plantarum survives, but that it delivers direct benefits—not every strain shines equally.
Looking for harm never ends in microbiology, especially with products heading into immune-compromised patients or infants. The good news so far speaks for itself: decades of traditional use rarely link L. plantarum to infections or adverse reactions, except in rare immune-deficient hosts. Extensive toxicological profiles, animal studies, and human food trials keep watch for allergenic potential or gene transfer relating to antibiotic resistance. Worldwide health agencies demand that manufacturers check each batch for purity, absence of enterotoxins, and predictability of metabolic byproducts. Safety gets reviewed at every stage, not just at initial research. The data pool grows year-on-year as new product types launch, and ongoing vigilance ensures trust stays high.
L. plantarum’s future grows wider as science uncovers more of its hidden talents. Gut-brain research pushes its potential to influence mental health; metabolic studies consider it for tackling insulin resistance or cholesterol. Food technology teams invest in new blends for plant-based dairy alternatives, expanding the scope of vegan-certified, shelf-stable items. Clinical progress inches toward tailored “precision probiotics” built for individual microbiomes rather than generic populations. Technical advances may someday let people grow their own “designer” L. plantarum strains on the kitchen counter, with guidance from wearable health monitors—a far cry from the barrels of old sauerkraut fermenting in a farmhouse. Advances keep coming, bringing fresh challenges in safety, regulation, and education, but the wide adoption shows this microbe remains relevant.
After years of wrestling with stomach aches and unpredictable digestion, I started paying more attention to probiotics. Lactobacillus plantarum caught my attention, especially after noticing how many fermented foods rely on this bacteria for their kick and benefits. People often talk about gut health as a trendy topic, but this microbe actually does something in the gut.
Lactobacillus plantarum helps support the natural balance of bacteria inside. More than a century of research points to the value of these friendly bacteria in keeping inflammation down in the intestines and reducing the growth of harmful bacteria like E. coli and Salmonella. A well-known review in the journal Microorganisms (2021) linked regular intake of L. plantarum to improvements in symptoms for those with irritable bowel syndrome. I’ve seen this myself—fewer cramps, less bloating, less running for the nearest bathroom.
Beyond just keeping regular, L. plantarum can boost the body’s immunity. A healthy gut houses more than half our immune defenses, and this bacteria produces compounds that help modulate immune response. I remember fighting off a stubborn cold faster than usual after two months of eating more probiotic-rich foods. My doctor explained that certain strains of L. plantarum encourage the gut lining to produce more protective antibodies and help control chronic, low-grade inflammation. Those with allergies or autoimmune conditions have seen some relief by sticking with these products, according to recent clinical trials from Europe.
Eating the right bacteria doesn’t just ease digestion. The gut and brain talk to each other all day—what some call the gut-brain axis—and Lactobacillus plantarum helps keep that traffic flowing smoothly. A couple years back, I battled daily sluggishness and brain fog. After swapping out some snacks for foods with active probiotics, energy came back and stress felt easier to handle. Researchers at Sweden’s Lund University, for example, have shown that people eating L. plantarum-rich foods report feeling happier and calmer, thanks to improved absorption of nutrients and a gut that produces more serotonin, our natural mood stabilizer.
Pickles, sauerkraut, kimchi, and certain yogurts often contain strains of L. plantarum, especially if the label lists “live cultures.” I’ve made a habit of eating a few forkfuls of live-fermented veggies each day. Supplements offer another route, and some deliver billions of live bacteria in each capsule, but nothing beats food variety.
Another thing worth noting: not all probiotics are created equal. Some folks respond better to one strain than another, and the dose matters. For anyone with a compromised immune system, or on certain medications, it pays to check with a healthcare provider first. The U.S. Food and Drug Administration and the European Food Safety Authority have both classified L. plantarum as generally recognized as safe (GRAS), but each digestive system comes with its own quirks.
If you want to see what L. plantarum products can offer, try adding probiotic-rich foods to your shopping list or picking up a supplement from a reputable company—one that lists the exact strains and live culture count. Keep an eye on how your body responds. For a lot of people, including me, daily life simply gets a bit easier. Meals cause less discomfort, energy lasts longer, and the mind feels clearer. It's a small shift, but it can bring real change to overall well-being.
Lactobacillus plantarum isn’t a new discovery for people looking into gut health. It’s a probiotic, meaning it’s one of those friendly bacteria you find in yogurt, kimchi, pickles, and even sourdough bread. More companies now bottle it as a supplement, promising benefits like a happier stomach, better immunity, and even help with allergies or eczema. Still, I talk to a lot of folks who wonder about the “what ifs” — in this case, those side effects nobody seems to highlight on the front of the label.
I get why people might jump in headfirst. Probiotics sound gentle, natural, and safe. Most people who start taking Lactobacillus plantarum don’t notice much change, good or bad, at least for a week or two. The most common complaints involve digestive rumbles — gas, bloating, a little stomach rumbling. I’ve personally felt that weird pressure after tossing back a few capsules for the first time. This usually fades after several days. Your gut just needs time to get used to the new bacterial balance.
Device allergies can surprise people, too. Every so often someone gets hives, itching, or maybe loose stools that just don’t stop. Anyone with a compromised immune system — people living with cancer, chronic illnesses, or using immune-suppressing drugs — needs to tread carefully. There have been rare reports of probiotics, including Lactobacillus plantarum, crossing into the blood and causing serious infections called bacteremia or sepsis. These episodes show up mostly in hospital-case studies, not in the regular healthy crowd. Still, it’s smart to talk to a doctor, especially if you aren’t feeling your strongest.
Trust in these probiotic capsules depends a lot on who makes them. Unlike prescription drugs, the FDA doesn’t review these bottles for purity or potency before they hit the shelves. A brand can boast 10 billion CFU (colony-forming units), but nobody checks if those bacteria survive past the factory. Contamination is rare but documented. I always look for third-party lab verification. ConsumerLabs and NSF run tests to make sure you’re getting what’s on the label — not something else you didn’t bargain for.
Gut health shapes more than digestion. It influences mood, skin, immune reactions, and the way we absorb nutrients, according to several medical studies. Researchers at Harvard and Johns Hopkins have linked diverse gut bacteria to everything from anxiety levels to how often we catch colds. Probiotics like Lactobacillus plantarum aren’t miracle cures, but they are an emerging tool in the wellness kit. Before starting a supplement, I always ask myself — what am I hoping to fix? Am I eating an unbalanced diet, always on antibiotics, or fighting off chronic gut problems? Maybe. If the answer is yes, adding a probiotic might be worth a try, but only after a chat with a health professional.
It’s easy to get swept up by online anecdotes and Instagram ads. Not everything labeled “natural” works for everyone, and side effects do pop up. Anyone keen on better gut health shouldn’t skip the basics — fiber-rich foods, plenty of water, and regular movement. A supplement can help, but it’s just one piece. Trust your senses, keep an eye out for weird symptoms, and focus on balance. If side effects show up, it’s not a failure — it’s just feedback for what your body wants or doesn’t want right now.
Lactobacillus plantarum promises a lot for gut health, fermentation, and food preservation, but it doesn’t take care of itself on the shelf. This probiotic is alive, and like most living things, it responds to its environment. Left out in the open, especially somewhere warm, those tiny bacteria start to lose strength. I’ve seen suppliers send out powders or capsules that turn clumpy once exposed to moisture, leading to poor performance in both yogurt-making and dietary supplements.
Quality starts slipping the minute the packaging comes open. Direct sunlight, high humidity, and warm temperatures encourage bacterial die-off. You might pay for billions of colony-forming units, but with sloppy storage, that number drops fast. In my own kitchen, I keep my probiotic sachets in the fridge tucked away from the butter and the veggies. The main lesson I learned from scientists and food technologists: lower temperatures and dryness keep these organisms alive longer. The manufacturer’s label usually recommends a cool, dry spot, but a refrigerator is much better, especially if you live somewhere humid.
Lactobacillus plantarum often shows up as powder, capsules, or freeze-dried granules. In my work with brewers and home fermenters, powders and freeze-dried forms have been the easiest to stir into vegetable brines or yogurt mixes. These forms reactivate quickly with moisture and a bit of food (milk or veggies supply all the fuel they need).
Some folks prefer capsules for taking it as a supplement. Cheaper brands sometimes cut corners, leading to lower live counts. I stick with well-known brands that post third-party test results. Research from the Food and Drug Administration and similar organizations keeps confirming what many of us see at home: mishandled probiotics lose their strength, and sloppy companies sometimes exaggerate the cell counts. Choose trusted sources with transparency about numbers and production standards.
Direct contact with metal, very hot water, or unsterilized tools can hurt these bacteria. Whether you’re making kimchi or adding it to a smoothie, basic cleanliness makes a big difference. I wash containers and utensils with hot water, let them dry, then only add the bacteria once everything has cooled to room temperature. Fresh, clean water activates freeze-dried powder without introducing harmful bugs that compete with the probiotic.
Some folks worry about shelf life. Sealed containers with silica gel packets trap moisture and keep oxygen low—both slow down loss of potency. Each time a jar or packet is opened, close it tight afterward. Avoid letting the container linger open in a steamy kitchen. Based on my experience and what plenty of lab studies show, you get the best results when the probiotic heads straight from the fridge into the jar or into cold liquid, not sitting out on a kitchen counter.
Lactobacillus plantarum deserves attention not because it’s rare but because it actually works—if handled right. Its value in digestion and food flavor ramps up with proper care. That’s something anyone can do, whether you’re fermenting pickles at home or running a supplement business. Put in a little more care with storage and use, and those benefits go a long way.
Digestive troubles like IBS and bloating often leave people feeling frustrated, uncomfortable, and overlooked. Gas, cramps, and unpredictable routines can overshadow simple joys. Speaking from years of living with off-and-on gut problems, I’ve sniffed out every home remedy and read plenty of probiotic labels at the pharmacy. Among the crowd, Lactobacillus plantarum pops up as a bacterial strain with a loyal following and some promising research.
This strain works in the gut lining, right where most of the immune system lives. L. plantarum helps break down food, keeps the bad bugs at bay, and locks in nutrients. Research from journals like Gut Microbes shows it survives stomach acid and helps colonize the areas where it’s needed. In some studies, people with IBS or bloating who took an L. plantarum supplement noticed gas and cramps drop within four weeks. A Finnish study even spotted fewer abdominal pain episodes after regular use.
I’ve seen firsthand what a difference these “friendly bacteria” can make. My own routine shifted after trying an L. plantarum supplement for two months—less gurgling, fewer awkward dashes to the bathroom. Friends in my circle, from marathon runners to stressed-out parents, report tighter stools, less urgency, and calmer bellies once they added the right probiotic.
It’s more than wishful thinking. A review by World Journal of Gastroenterology tallied up several clinical trials, pointing to meaningful symptom relief for some IBS patients. A healthy microbiome acts like a bouncer for the gut wall, blocking irritants and calming inflammation.
No single solution exists for IBS or chronic bloating. I know someone who spent years hopping from diet to diet, only to find that probiotics offered a helping hand but didn’t solve everything overnight. Managing stress, cutting out trigger foods, and staying hydrated all play a part. Still, adding L. plantarum helped her cut down on over-the-counter fixes and dodge the worst flare-ups.
Medical experts at places like the Cleveland Clinic remind people that every gut runs on its own clock and ecosystem. Some people don’t see much change, while others notice real improvements. Gut health influences everything from mood to immunity. So what works for my uncle or neighbor might not click for me until I try different combinations.
Look for a supplement containing a high count of L. plantarum, and check for strains backed by research, such as L. plantarum 299v. Quality matters; some brands keep their bacteria alive through the digestive process better than others. Talking with a doctor before starting any probiotic helps, especially for anyone on medications or with immune issues.
Digestive issues don’t have to become the new normal. Through trial and error, people can discover the relief that comes not just from a pill but from a thoughtful mix of habits—probiotics, smart choices at the table, and stress-busting routines.
Lactobacillus plantarum shows up in lots of places—from sauerkraut jars to probiotic drinks in the fridge. Seeing it marketed for gut health makes parents and expecting mothers wonder if it’s safe to share that spoonful of yogurt or that vitamin with their kids, or to take it during pregnancy. As a parent who’s spent time reading labels and talking to pediatricians, I get the worry. Nobody wants to gamble with a child’s health or their own during pregnancy.
Researchers have studied Lactobacillus plantarum as a probiotic for years. The World Health Organization and health agencies across the globe recognize this bacteria as part of the “generally recognized as safe” (GRAS) club, especially in food products. Fermented foods, which have been in family diets across cultures for centuries, contain this bacterium naturally. Kids and pregnant women have eaten these foods without reports of significant problems.
Clinical studies have explored the impact of Lactobacillus plantarum in both children and expectant mothers. Evidence points to some benefits: reducing diarrhea, easing certain digestive complaints, and supporting a balanced gut. Researchers in the Journal of Pediatric Gastroenterology and Nutrition found that children taking this probiotic for certain gut infections saw mild improvement and few side effects. Pregnant women in some studies showed no difference in pregnancy outcomes when consuming foods with this bacteria compared to those who did not.
Doctors say healthy children and pregnant women usually handle this probiotic just fine. Problems rarely show up in anyone except those with weakened immune systems, chronic illnesses, or premature babies. The worry in these special cases: any bacteria, even friendly types, may cause an infection if the person’s body can’t keep germs in check. In hospitals, doctors limit probiotics for those who are very sick or whose immune system isn’t working well.
One area where extra attention makes sense is with supplements. Supplements don’t always go through the same tough screening as packaged foods. Labels sometimes exaggerate their benefits or skip over risk warnings. There are stories of mislabeled products, contamination, or high doses that could surprise even careful parents. Consumers need to look for brands with clear manufacturing practices and third-party testing.
Lactobacillus plantarum isn’t magic, but lots of people enjoy its benefits in yogurt, pickled vegetables, and other fermented foods every day. When my son had tummy trouble as a toddler, his pediatrician suggested giving him yogurt with live cultures. We tracked how he felt, looked for rashes and digestive problems, and saw some relief. That experience taught me not to chase big promises on the internet, but to stick with food-based sources and products supported by solid science.
If a child has a chronic condition or an expectant mother faces health complications, a doctor should guide the decision. Family conversations, especially with a healthcare professional, weigh more than trends or ads. The best path: Listen to your body, use trusted foods, and check facts before buying any supplement for your kids or yourself. Sensible choices, grounded in science and personal experience, lead to better health for the whole family.
| Names | |
| Preferred IUPAC name | Lactiplantibacillus plantarum |
| Other names |
Lactiplantibacillus plantarum Lactobacillus arabinosus Lactobacillus plantari Lactobacillus pseudoplantarum |
| Pronunciation | /ˌlæk.tə.bəˈsɪl.əs plænˈtɛə.rəm/ |
| Preferred IUPAC name | Lactiplantibacillus plantarum |
| Other names |
Lactobacillus arabinosus Lactobacillus paraplantarum Lactobacillus argentoratensis Lactobacillus novicida Lactobacillus plantarum subsp. argentoratensis Lactobacillus plantarum subsp. novicida |
| Pronunciation | /ˌlæk.təʊ.bəˈsɪl.əs plænˈteə.rəm/ |
| Identifiers | |
| CAS Number | 299-541-2 |
| Beilstein Reference | 4095163 |
| ChEBI | CHEBI:63497 |
| ChEMBL | CHEMBL2096684 |
| ChemSpider | 21508216 |
| DrugBank | DB14127 |
| ECHA InfoCard | 10b1e123-58a5-444c-97c9-b4c0f6e67860 |
| EC Number | 1.83.1.2 |
| Gmelin Reference | 588696 |
| KEGG | ko:K03784 |
| MeSH | D047931 |
| PubChem CID | 11540221 |
| RTECS number | OX8285500 |
| UNII | N8V09PJF9L |
| UN number | Not regulated |
| CompTox Dashboard (EPA) | DTXSID4023032 |
| CAS Number | 299-423-3 |
| Beilstein Reference | 3631772 |
| ChEBI | CHEBI:63497 |
| ChEMBL | CHEMBL2363036 |
| ChemSpider | 8461793 |
| DrugBank | DB12950 |
| ECHA InfoCard | 07ca1f26-f959-4275-9f3f-9c7e7e2f58f7 |
| EC Number | EC 2.7.1.69 |
| Gmelin Reference | 34851 |
| KEGG | kegg:ko:K08943 |
| MeSH | D015690 |
| PubChem CID | 11541504 |
| RTECS number | OP6210000 |
| UNII | 3B46UQ2409 |
| UN number | Not regulated |
| CompTox Dashboard (EPA) | DTXSID7031216 |
| Properties | |
| Chemical formula | C9H13N3O5 |
| Appearance | white to light yellow powder |
| Odor | Slightly sour |
| Density | 0.56±0.1 g/mL |
| Solubility in water | Slightly soluble |
| log P | -1.3 |
| Acidity (pKa) | 4.2 |
| Basicity (pKb) | 4.5 - 5.0 |
| Refractive index (nD) | 1.335 - 1.350 |
| Dipole moment | 3.25 D |
| Chemical formula | C9H13NO5 |
| Appearance | white to light yellow powder |
| Odor | Slightly sour |
| Density | 0.56 g/cm3 |
| Solubility in water | Soluble in water |
| log P | 2.3 |
| Acidity (pKa) | 4.0 – 4.5 |
| Basicity (pKb) | 8.85 |
| Refractive index (nD) | 1.340~1.353 |
| Viscosity | 50-200 mPa·s |
| Dipole moment | 3.95 D |
| Pharmacology | |
| ATC code | A07FA03 |
| ATC code | A07FA07 |
| Hazards | |
| Main hazards | May cause allergic reactions or respiratory irritation if inhaled; potential for infection in immunocompromised individuals. |
| GHS labelling | Not a hazardous substance or mixture according to the Globally Harmonized System (GHS) |
| Pictograms | vegan, gluten-free, dairy-free, non-GMO, soy-free |
| Signal word | No signal word |
| Hazard statements | Lactobacillus Plantarum is not classified as hazardous according to GHS; no hazard statements apply. |
| Precautionary statements | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention. IF ON SKIN: Wash with plenty of water. |
| NFPA 704 (fire diamond) | NFPA 704: 0-0-0 |
| Explosive limits | Not explosive |
| LD50 (median dose) | Greater than 5.0 x 10^10 CFU/kg (rat, oral) |
| PEL (Permissible) | 10 mg/m3 |
| REL (Recommended) | 1 x 10^9 CFU |
| Main hazards | No significant hazards. |
| GHS labelling | Not classified as hazardous according to GHS |
| Pictograms | Pictograms": "Do not freeze, Keep away from sunlight, Keep dry, Store below 25°C |
| Signal word | Warning |
| Precautionary statements | IF INHALED: Remove person to fresh air and keep comfortable for breathing. IF ON SKIN: Wash with plenty of soap and water. IF IN EYES: Rinse cautiously with water for several minutes. If you feel unwell, seek medical advice/attention. |
| NFPA 704 (fire diamond) | Health: 1, Flammability: 0, Instability: 0, Special: - |
| Explosive limits | Explosive limits: Not explosive |
| LD50 (median dose) | > 66,700 mg/kg |
| NIOSH | Not Assigned |
| PEL (Permissible) | Not established |
| REL (Recommended) | 10^9 - 10^11 CFU/day |
| Related compounds | |
| Related compounds |
Lactobacillus acidophilus Lactobacillus rhamnosus Lactobacillus casei Lactobacillus reuteri Lactobacillus fermentum Lactobacillus paracasei Lactobacillus brevis |
| Related compounds |
Lactobacillus fermentum Lactobacillus rhamnosus Lactobacillus casei Lactobacillus acidophilus Lactobacillus brevis Lactobacillus reuteri Lactobacillus paracasei |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 233.1 J K⁻¹ mol⁻¹ |
