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Lactobacillus Helveticus UBLHv-01

Lactobacillus helveticus (Lb. helveticus) is a non-motile, gram positive, non-spore forming, rod shaped, micro-aerophilic, and thermophilic bacterium. It is homo-fermentative, which means that lactic acid is the principal metabolite and carbon dioxide and flavor compounds are not produced during fermentation.

Benefits of Lactobacillus Helveticus UBLHv-01

  • High ability to survive gastrointestinal transit and adhere to epithelial cells
  • Antagonizes pathogens
  • Prevents gastrointestinal infections
  • Modulates host immune responses
  • Restores natural gut flora
  • In food industry, it is most commonly used in the production of cheese.

Specifications for Lactobacillus Helveticus UBLHv-01

Description Cream to light brown coloured powder with characteristic odour
Identification Gram positive rods
Water activity (aW) Not more than 1.0
Standard concentration 10/20/50/100 Billion cfu/g
Pathogens:
Escherichia coli
Salmonella species
Staphylococcus aureus
Pseudomonas aeruginosa

Should be absent/10g
Should be absent/10g
Should be absent/g
Should be absent/g
Yeast & Mould Count Not more than 100 cfu/g