[Long-Life] Lactobacillus Helveticus Lh-G51 Probiotics Powder OEM/ODM Raw Materials Manufacturer Supply

• Packaging Material: Foil Bags
• Storage Method: Frozen
• Shelf Life: >12 Months
• Nutrient Composition: Probiotics
• Resource: Natural
• The content of active substances: ＞90%
• Model NO.: LH-G51
• Trademark: Flora-Focus
• Origin: China

Product Description

LH-G51 powder is a probiotic additive containing the Lactobacillus helveticus LH-G51 and a special cryoprotectant agent. It is a lactic-acidproducing, rod-shaped bacteria that often used in the production of various cheeses including Mozzarella, Cheddar, Parmesan, and Swiss. This bacteria helps enhance the flavor of the cheeses and can help reduce or prevent bitterness. The addition of Lactobacillus helveticus to a diet may help lower blood pressure, increase calcium absorption, decrease arterial stiffness, and increase bone mineral content/density. Lactobacillushelveticus is a beneficial bacteria that can help reduce or prevent the growth of unhealthy bacteria within the body thereby improving the overall health of an individual.

 

Kingdom: Bacteria

Division: Firmicutes

Class: Bacilli

Family: Lactobacillaceae

Genus: Lactobacillus

Species: Lactobacillus helveticus

 

Lactobacillus helveticus is non-motile, gram positive, non spore forming, rod shaped, micro-aerophilic, and thermophilic bacteria, most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and intracellular peptidases. Besides useof Lactobacillus helveticus in cheese processing, the production of fermented milk preparations with health promoting properties has become an important industrial application.

 

Studies have shown that Lactobacillus helveticus fermented dairy products are able to decrease blood pressure, stimulate the immune system, promote calcium absorption, and exert an anti-virulent effect against pathogens. These beneficial effects are produced by a variety of peptides released during the hydrolysis of milk proteins by the proteolytic system of Lactobacillus helveticus, which provides the bacterium with its nutritional requirements for growth. In recent years, studies have focused on understanding the factors that affect the kinetics of milk protein hydrolysis by specific strains and have concentrated on the effect of pH, temperature, growth phase, and matrix composition on the bacterialenzymatic system. This review focuses on the role of the proteolytic system of Lactobacillus helveticus in the production of bioactive compounds formed during fermentation of dairy products. Taking advantage of the powerful proteolytic system of this bacterium opens upfuture opportunities to search for novel food-derived compounds with potential health promoting properties.