Lactobacillus lactis

1.Product Name：Lactobacillus lactis

Strain number:

Cell viability: 10 billion cfu/g - 300 billion cfu/g

Appearance: white to light yellow powder

2.product description:

Lactobacillus lactis is a general term for various bacteria that can decompose sugars such as glucose into lactic acid. Is non-spore-forming bacilli and are Gram-positive bacteria. Arranged singly, in pairs or in short chains; anaerobic respiration. Lactobacillus has a strong ability to metabolize carbohydrates and produce acid, and can synthesize glucan and heteropolysaccharide. It can ferment sugars to produce lactic acid or other acids. The resulting lactic acid has flavoring and antiseptic properties.

Widely distributed in nature, some strains are one of the normal flora of the oral cavity, intestinal tract and vagina of humans and animals. They are rarely pathogenic and are basically harmless to humans except for occasional subacute bacterial endocarditis. Lactobacillus parasitic in the oral cavity plays an important role in the development of dental caries. It is generally believed that Lactobacillus parasitic in the intestinal tract and vagina has a protective effect on the body. Some Lactobacillus such as Lactobacillus acidophilus and Lactobacillus bulgaricus are commonly used in the fermentation industry of beverages.

3.Flow chart：

Strain-fermentation-centrifugation-embedding-freeze drying-grinding-double embedding-semifinished product-finished product

Storage：Keep dry and away from light, sealed and stored at the temperature -18℃ or below

4.Function：

- Reducing blood and liver cholesterol

- Enhance immunity

- Weight loss, anti-inflammation, and cholesterol

5.Application：

1) Food applicated products, juices, gummies, chocolate, candies, bakeries etc.

2) Dairy products, like yoghurts, cheese etc.

3) Pets foods/Animal feed additives etc.