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Lactobacillus Bulgaricus
Lactobacillus Bulgaricus
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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 acidophilic, since it requires a low pH (around 5.4~4.6) to grow effectively. This 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 42℃, these cultures grow fast and acidify quickly with desired organoleptic properties. 

QUALIFICATIONS:CFDA-GMP/QS, ISO/HACCP, NSF-cGMP, Halal

SAFETY STATUS:MSDS,NON-GMO, TSE/BSE free

Items Specification
1. Appearance Off-white or light-yellow powder
2. Genetic Identification 16s-rRNA method etc.
3. Strains IDA Deposit CCTCC M 2013195
4. Live Lactobacillus bulgaricus potency ≥ 1.0*10^11 CFU/g
5. Water content ≤ 5.0%
6. Non-lactic acid bacteria ≤ 500 CFU/g
(1) Coliforms ≤ 10 CFU/g
(2) Bacillus ≤ 50 CFU/g
(3) Enterococcus ≤ 35 MPN/g
(4) Moulds, Yeasts ≤ 10 CFU/g
7. Pathogenic bacteria  
(1) Shigella Negative
(2) Salmenella Negative
(3) Staphylococcus aureus Negative
8. Heavy metals  
(1) Lead ≤ 1 ppm
(2) Arsenic ≤ 0.5 ppm

 

Functions and Applications

1) Medication, HealthCare, Dietary Supplements, in form of capsules, tablets, sachets/strips, drops etc.

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

3) Dairy products, like yoghurts, cheese etc.

4) Pets food/Animal feed additives etc.

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