Lactic Acid bacteria in coffee powder

Is there any limit for lactic acid bacteria in instant coffee powder or coffee extract?

any food regulation?

I looked in a couple of resources like the FDA Bad Bug Book and in the Microbiological Reference Criteria for Food, published in 1995 and didn't find much. The closest I came would have the coffee bean itself classified under the 'cultured seed & grain' section of the Microbiological Reference. I would do a search from the standpoint of seeds and from there use your process to narrow your search. For example is their any information on the roasting of seeds if your process involves coffee bean roasting to make your finished product (instant coffee/coffee extract). If you receive roasted coffee beans i would set internal specifications for your supplier based off what you find in your initial search. It may be that you still don't find anything relevant at which point you would have to make a decision about whether to use 3rd party lab testing to understand the lactic acid load on the raw material and then going from there. Your decision may be that its not an important consideration at which point I would type something up and have it on file as to how you came to that conclusion. Good luck.

This is not my area of expertise, however, I would be surprised if there were.  LAB is generally regarded as safe and is commonly found in probiotics and if I recall correctly not pathogenic.  They are also associated with fermentation processes. 

LAB would most likely be a quality issue in coffee powder and not a safety issue.