200billion Cfu/G Lactobacillus Bulgaricus for Digestive Nutraceutical Supplement or Yogurt/Cheese Making

• CAS No.: N/a
• Formula: N/a
• EINECS: N/a
• Packaging Material: Plastic
• Storage Method: Frozen
• Shelf Life: 2 Years
• Model NO.: LB-G40
• Nutrient Composition: Probiotics
• Resource: Natural
• The content of active substances: ＞90%
• Charateristics: Cross Contamination Controls
• Moa: Enumeration Methods
• Critical Require: Idas
• Critical Require 2: Strains Genetic Identification
• Technic Require: Safety Study
• Stability: Stability Study Data Support
• Clinical Study: Available
• Regulatory: Guidelines Available
• Application: Guidelines Support
• Package and Logistics: MSDS and Validated Package Logistics
• Heavy Metals Index: Available
• Pathogenic Index: Available
• Qualifications: ISO/cGMP/Brc/Halal/Health Canada
• Identifications: 16s-Rrna
• Audit: Available
• Transport Package: Foam Plus Paper Cartons
• Specification: high potency
• Trademark: biogrowing
• Origin: China
• HS Code: 3002493090
• Production Capacity: 600 Tons/Year

Product Description

Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus) LB-G40

 

BioGrowing Code	LB-G40
Strain Generic Name	Lactobacillus bulgaricus
Live Lactobacillus acidophilus Potency(CFU/g)	1.0*10^11(100 Billion CFU/g) overage potency provided.
Color	Off-white or light yellow powder.
Product type	Freeze dried probiotics powder.
Place of origin	Shanghai, CHINA.
Brand Name	Flora-Focus by BioGrowing.
Package	1kgs/ Aluminum foil bag, 5kgs/ Aluminum foil bag or upon requirements.

 

Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus) LB-G40

Strains introduction

Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus), one of the three subspecies of L. delbrueckii, is a facultatively anaerobic, non-motile and non-spore-forming, rod-shaped member of Lactic Acid Bacteria. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4~4.6) to grow effectively. The bacterium has complex nutritional requirements. L. bulgaricus acts synergistically with Streptococcus thermophilus as thermophilic starter cultures in the manufacturing of yoghurt. At an optimal temperature of approximately 42ºC, these cultures grow fast and acidify quickly with desired organoleptic properties. L. bulgaricus and S. thermophilus work in synergy, with L. bulgaricus producing amino acids from milk proteins, which are then used by S. thermophilus. Both species produce lactic acid, which gives yoghurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness. While fermenting milk, L. bulgaricus produces acetaldehyde, one of the main yogurt aroma components. Some strains of L. bulgaricus also produce bacteriocins, which have been shown to kill undesired bacteria in vitro. L. bulgaricus and S. thermophilus are not inhabitant in the human being gut, but due to their metabolism can produce the beneficial ingredients to support the human GI tract and already for hundreds years safe application history, hence it is also now popular to be regarded as the probiotic range

APPLICATIONS:

1) Medication, HealthCare, Dietary Supplements, in forms of capsules, tablet, sachets/strips, drops etc. 2) Food applicated products, juices, gummies, chocolate, candies, bakeries etc. 3) Dairy products, like yoghurts, cheese etc

HEALTH BENEFITS:

(1) Gastrointestinal health (2) Cholesterol reduction (3) Gut flora balance (4) Lactose-intolerance improvement (5) Anti-pathogenics, Anti-infections.

Technical Indicators

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