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Lactobacillus lactis UBLL-33 (MTCC 5400)

Lactobacillus lactis is a rod shaped, gram positive, non motile bacterium. It is used in the food industry as starter cultures for the production of fermented milk, yoghurt and cheese.

Benefits of Lactobacillus lactis

  • Inhibits pathogens in the intestine
  • Improves absorption of calcium
  • Enhances immune function
  • Helps maintain cholesterol levels
  • Helps improve lactose tolerance
  • Produces vitamins (vitamins B & K)

Specifications for Lactobacillus lactis UBLL-33

Description Cream to light brown coloured powder with characteristic odour
Identification Gram positive cocci
Water activity (aW) Not more than 1.0
Standard concentration 10/20/50 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