Yijun Shi

Yijun Shi (Probiotic Natto Solid Beverage) uses a segmented solid-state fermentation process with 7 types of probiotics. The fermented soybeans and hemp seeds are low-temperature dried, crushed, and blended for packaging into the product. During the probiotic cultivation process, various major active metabolites are produced, such as digestive enzymes, soluble dietary fibers, soybean oligosaccharides, polysaccharides, peptides, and polyphenolic substances, all of which are retained in the product. Additionally, it provides a natural encapsulation protection for microbial cells, enhancing the stability and activity of the probiotics in the product.

Key words:

Yijun Shi

Classification:

Solid beverage

022-60275252

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Product Introduction

【Product Name】Yijun Shiyi Probiotic Natto Solid Beverage
【Main Ingredients】Soybeans, Oligofructose, Hemp Seeds, Natto Bacillus, Bacillus Coagulans, Lactobacillus Paracasei, Lactobacillus Plantarum, Bifidobacterium Animalis, Bifidobacterium Longum, Flavoring, Sucralose
【How to Consume】Ready to eat upon opening or dissolve in warm water below 40℃
【Recommended Daily Intake】Once a day, one bag each time
【Food Production License Number】SC10612011610773
【Storage Conditions】Store at room temperature indoors; refrigeration or freezing is better
【Shelf Life】24 months

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.1 6025
Lactobacillus Paracasei (IOB701) CGMCC No.1 6077
Lactobacillus Plantarum (IOB602) CGMCC No.16021
Bifidobacterium Animalis (IOB413) CGMCC No.1 6022
Bifidobacterium Longum (IOB402) CGMCC No.1 6028
Bifidobacterium Adolescens (IOB506) CGMCC No.16026

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

Yijun Yuan

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Yijun Nuo

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