Yijun Nuo

Yijunuo (Probiotic Natto Solid Beverage) uses a variety of probiotic segmented solid fermentation technology, which involves low-temperature drying, crushing, and blending of fermented soybeans, turmeric, bitter buckwheat, and mulberry leaves before packaging them into finished products. The various probiotics that proliferate during the fermentation process and their metabolic products are retained in the product, making it an ecological food that includes fermented substrates (probiotic natto), 11 types of probiotics, and their postbiotics.

Key words:

Yijun Nuo

Classification:

Solid beverage

022-60275252

Consultation

Product Introduction

【Product Name】Yijunuo Probiotic Natto Solid Beverage

【Main Ingredients】Soybeans, buckwheat, turmeric, mulberry leaves, natto bacillus, bacillus coagulans, lactobacillus paracasei, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus acidophilus, bifidobacterium animalis, bifidobacterium adolescentis, bifidobacterium longum

【How to Consume】Open the bag and consume directly or dissolve in warm water below 40℃

【Recommended Daily Intake】1-2 times a day, 1 bag each time

【Food Production License Number】SC10612011610773

【Storage Conditions】Store at room temperature, refrigeration or freezing is better

【Shelf Life】24Months

Company-specific strains are preserved at the Microbial Culture Collection Center of the Chinese Academy of Sciences

Natto Bacillus (IOB430) CGMCC No. 16024

Bacillus Coagulans (IOB502) CGMCC No. 16025

Lactobacillus Paracasei (IOB701) CGMCC No. 16077

Lactobacillus Plantarum (IOB602) CGMCC No. 16021

Lactobacillus Rhamnosus (IOB413) CGMCC No. 16022

Lactobacillus Acidophilus (IOB423) CGMCC No. 16023

Bifidobacterium Animalis (IOB820) CGMCC No. 17522

Bifidobacterium Adolescentis (IOB608) CGMCC No. 17521

Bifidobacterium Longum (IOB402) CGMCC No. 16028

Bifidobacterium Adolescens (IOB506) CGMCC No. 16026

Bifidobacterium Longum (IOB515) CGMCC No. 16027

Chinese Invention Patent, Patent Number: ZL201510284945.5
Chinese Utility Model Patent, Patent Number: ZL201821157603.2

Yijun Shi

The next one:

Beiyi Xiao

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