I'd like to ask two questions, please.
1. I would like to request a Product specification sheet, storage and usage conditions for the 3 strains of microorganisms listed below (the purpose of which is to ferment fruit drinks).
1) Lactobacillus Acidophilus (200 billion/g) (Freeze-dried)
2) Lactobacillus paracasei (400 billion/g) (Freeze-dried)
3) Lactobacillus plantarum (400 billion/g) (Freeze-dried)
2. Lactobacillus plantarum (400 billion/g) (Freeze-dried) can be used in food, right? Because I saw the current document from the FDA "Quality requirements or standards for microorganisms used in food production" which specifies that Lactobacillus plantarum can be used in fermentation of food. -- Please confirm.
thank you