Lactobacillus crispatus
Lactobacillus crispatus is a lactic acid bacterium that kept the Lactobacillus genus name after the 2020 reclassification and is related to L. acidophilus and L. gasseri. Commercial strains are grown by fermentation, concentrated, mixed with cryoprotectants and freeze-dried. It is a niche ingredient sold by a small number of culture suppliers, mostly in women's products, as a named strain at a stated CFU per gram.
Suppliers sell different products under the same name. Specify the one you need.
Pure L. crispatus powder at a high count stated in billions of CFU per gram, sold for dilution or blending by the buyer.
Concentrate diluted with a carrier such as maltodextrin, microcrystalline cellulose or potato starch to a fixed lower count, which is easier to dose in capsules, sachets and powders.
A specific strain identified by a culture-collection deposit number or a trade designation, sold with that strain's own documentation; the strain designation belongs on the specification.
Culture coated with lipids, polysaccharides or other wall materials, or supplied in enteric or acid-resistant capsules, to limit exposure to moisture, oxygen and acid during processing and storage.
Compare each result with your own specification when the lot arrives.
Freeze-dried concentrates are usually kept frozen (around -18 °C or colder) or refrigerated, sealed in foil or other moisture- and oxygen-barrier packs, often with desiccant or a nitrogen flush. Let a cold pack reach room temperature before opening so moisture does not condense on the powder, and reseal partly used packs at once. Shelf life is set by the supplier from real-time stability counts at a stated temperature, and aged stock is retested for viable count before use.
Record the actual CFU/g on each lot's COA, since counts vary between lots and set the amount needed per batch, along with the strain designation and carrier. Rotate stock FEFO and build in the overage your stability data calls for so the finished product still meets its label count at the end of shelf life.
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Probiotics monograph lists Lactobacillus crispatus as a medicinal ingredient, with a footnote limiting it to the "source of probiotics" use.
Source: webprod.hc-sc.gc.ca (opens in a new tab)Health Canada's Probiotics monograph requires each strain's quantity in CFU per dosage unit on the licence application, label and finished product specifications; gram or milliliter amounts are not accepted.
Source: webprod.hc-sc.gc.ca (opens in a new tab)FDA's draft guidance on dietary supplements containing live microbials states its intent to exercise enforcement discretion so that firms may declare live microbial quantity in colony forming units (CFUs), in addition to the weight declaration required by regulation.
Source: fda.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Cadorago, Italy
Italian group producing lactic and probiotic cultures, starter cultures and rennet, supplying probiotic strains as single ingredients or blends to supplement and food makers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include freeze-dried concentrate, standardized dilution, named strain and microencapsulated or coated. Ask each supplier for the specification sheet of the exact grade they quote.
Expect viable count (CFU/g), identity, water activity, contaminant microbiology, heavy metals and allergen statement, each with its method, specification and result for that lot.
Freeze-dried concentrates are usually kept frozen (around -18 °C or colder) or refrigerated, sealed in foil or other moisture- and oxygen-barrier packs, often with desiccant or a nitrogen flush. Let a cold pack reach room temperature before opening so moisture does not condense on the powder, and reseal partly used packs at once. Shelf life is set by the supplier from real-time stability counts at a stated temperature, and aged stock is retested for viable count before use.
Health Canada's Probiotics monograph lists Lactobacillus crispatus as a medicinal ingredient, with a footnote limiting it to the "source of probiotics" use. Health Canada's Probiotics monograph requires each strain's quantity in CFU per dosage unit on the licence application, label and finished product specifications; gram or milliliter amounts are not accepted. FDA's draft guidance on dietary supplements containing live microbials states its intent to exercise enforcement discretion so that firms may declare live microbial quantity in colony forming units (CFUs), in addition to the weight declaration required by regulation.
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