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Lactobacillus casei
Lactobacillus casei
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Introduction

Lactobacillus casei can inhibit and kill many spoilage bacteria and pathogenic bacteria in food and feed, and does not affect the food and feed properties, and can even improve the food and feed characteristics, so it can be added to food and feed as a fermenting agent to make the product better quality, and can also play a positive role in preserving the freshness of the food and feed storage process.

Test Item

Specification

Result

Color

With proper color of the product

Light yellow

Aspect

Powder to granular, no caking

Powder

Odor

No abnormal odor

Meet the requirements

Impurities

No visible foreign body

No foreign body

CFU/g Viable cell

≥3.0X10^11

3.9X10^11

CFU/g Coliform

n=5, c=2, m=10, M=100

<10, <10, <10, <10, <10

CFU/g Mold

≤50

<10

g/100g Moisture

≤5. 0

3.75

Water activity

<0. 12

0.11

 

Functions and Applications

Lactobacillus casei is widely used in the feed fermentation industry because of its strong resistance to disease and its ability to pass through the animal's mouth, tolerate adverse environments, and enter the animal's intestinal tract to function, maintain the balance of the animal's digestive tract flora, enhance the animal's immunity, and promote the growth and development of farmed animals.

It is reported that adding Lactobacillus casei to pig feed can promote the growth and development of piglets, make them more resistant to diseases, and also increase the weight of broiler chickens, improve the environment of chicken house, reduce the ammonia content and bad odor, and make the chicks grow faster and healthier. Therefore, the microbial preparation made by Lactobacillus casei can improve the conversion rate of feed, thus reducing the cost and increasing the profit, and will not produce toxic substances to pollute the environment, producing a real natural and pollution-free meat products.

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