| Customization: | Available |
|---|---|
| CAS No.: | Lactobacillus Helveticus |
| Formula: | / |
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Product name
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Lactobacillus helveticus |
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Latin Name
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Lactobacillus helveticus |
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Color
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WHRITE Powder
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Specification
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1.0*10(11)cfu/g |
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Formula
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/ |
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Solubility
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Water Soluble 100% Instant
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Particle Size
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100% pass 80 mesh
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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. However, results have been contradictory in later studies.
| Lactobacillus Probiotics List | |||
| 1 | Lactobacillus paracasei | 11 | Bifidobacterium lactis/animalis |
| 2 | Lactobacillus casei | 12 | Bifidobacterium longum |
| 3 | Lactobacillus acidophilus | 13 | Bifidobacterium breve |
| 4 | Lactobacillus rhamnosus | 14 | Bifidobacterium bifidum |
| 5 | Lactobacillus plantarum | 15 | Bifidobacterium infantis |
| 6 | Lactobacillus fermentum | 16 | Bifidobacterium adolescentis |
| 7 | Lactobacillus reuteri | 17 | Streptococcus thermophilus |
| 8 | Lactobacillus helveticus | 18 | Pediococcus acidilactici |
| 9 | Lactobacillus bulgaricus | 19 | Pediococcus pentosaceus |
| 10 | Lactobacillus salivarius | 20 | Lactococcus lactis |
| 18 | Bifidobacterium animalis | 21 | (Bifidobacterium lactis) |
| 22 | Bifidobacterium bifidum | 23 | Bifidobacterium breve |
| 24 | Bifidobacterium infantis | 25 | Bifidobacterium longum |
| 26 | Pediococcus acidilactici | 27 | Streptococcus thermophilus |
| 28 | Lactobacillus helveticus | 30 | Lactobacillus johnsonii |
| 29 | Lactobacillus grignard | 31 | Pediococcus pentosaceus |
| 32 | Lactococcus lactis | 33 | Bacillus coagulans |
| Physical & Chemical Properties | Microbiology | |||
| Color | With proper color | Viable cell, CFU/g | ≥4.0×1011 | |
| Aspect | Powder to granular, no caking | Non LAB Count, CFU/g | <5000 | |
| Odor | No abnormal odor | |||
| Impurities | No visible foreign body | Coliform, CFU/g | <10 | |
| Moisture, % | ≤5.0 | Yeast & Mold, CFU/g | ≤50 | |
| Water activity | <0.12 | Diarrheagenic Escherichia coli (/25g) | Negative | |
| Heavy Metals | ||||
| Lead (Pb) ppm | <0.5 | Salmonella/25g | Negative | |
| Arsenic (As) ppm | <0.5 | Staphylococcus aureus/25g | Negative | |
| Cadmium (Cd) ppm | <1.0 | |||
| Mercury (Hg) ppm | <0.1 | Shigella/25g | Negative | |
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