Lactobacillus helveticus

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US $1-500 / Kilograms | 1 Kilogram/Kilograms (Min. Order)
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Overview
Quick Details
Other Names:
helveticus
Place of Origin:
Shanghai, China (Mainland)
Type:
Nutrition Enhancers, probiotic
Model Number:
Lactobacillus helveticus
Color:
Light yellow odorless powder
Name:
acidophilus
Strain:
helveticus
Supply Ability
Supply Ability:
150 Ton/Tons per Year
Packaging & Delivery
Packaging Details
Heat-seal aluminum foil bag
Port
Shanghai
Lead Time :
15 days

Highlights:

-16s rRNA genetic identified;

- IDA deposited;

- Safety study approved;

- ISO/HACCP/GMP/Halal certificated.

 

Lactobacillus helveticus

 

 

Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with aPropionibacter culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.

 

Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity.[1] However, results have been contradictory in later studies.[2][3][4]

 

The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii(and for modern Switzerland).

 

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