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|PRBT-024||Lactobacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a species of its own. It is a short Gram-positive heterofermentative 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 female-related infections, most particularly very difficult to treat cases of bacterial vaginosis (or "BV"). The Lactobacillus rhamnosus and L. reuteri species are most commonly found in the healthy female genito-urinary tract and are most helpful to supplement in order to regain control over dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in yogurt and dairy products such as fermented and unpasteurized milk and semi-hard cheese.||White To Light Yellow-Colored, Free-Flowing Powder||Powder||10 billion CFU/g or more||24 Months||Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed.||Lactobacillus Rhamnosus Food Supplement; Lactobacillus Rhamnosus||
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