| Packaging Material: | Foil Bags |
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| Storage Method: | Frozen |
| Shelf Life: | >12 Months |
| Nutrient Composition: | Probiotics |
| Resource: | Natural |
| The content of active substances: | ＞90% |
| Samples: |
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| Customization: |
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Suppliers with verified business licenses
Audited Supplier LL-G41 powder contains the Lactobacillus delbrueckii subsp. lactis LL-G41 and a special cryoprotectant agent. Lactobacillus delbrueckii subsp. lactis LL-G41 is a Gram-positive rod that may appear long and filamentous. It is one of several bacteria used for the production of yogurt, and also found in other naturally fermented products. It is help to convert lactose and other sugars to lactic acid. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry.
Kingdom: Bacteria
Division: Firmicutes
Class: Bacilli
Family: Lactobacillaceae
Genus: Lactobacillus
Species: Lactobacillus delbrueckii
Sub-species: Lactobacillus delbrueckii subsp. lactis
Lactobacillus delbrueckii subsp. lactis (L. lactis), 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. lactis acts synergistically with Streptococcusthermophilus 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.
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