Project Description
Product Description
Lactobacillus helveticus is a kind of gram-positive bacteria. It is a probiotic. It has a long rod shape, no flagella, no spores, round colonies, milky white, neat edges, chemotherapeutic heterotrophic, facultative anaerobic, non- Liquefied gelatin.
The carbohydrates that Lactobacillus helveticus can ferment include fructose, galactose, glucose, lactose, maltose, mannose and trehalose. Raffinose, rhamnose, sucrose, ribose, xylose, sorbitol and gluconate, the fermentation product is DL-lactic acid.
Benefits
Lactobacillus helveticus fermented milk has a variety of biologically active peptides that have the effects of enhancing human metabolism, promoting immunity, hormones, enzyme inhibitors, antibacterial, antiviral and hypolipidemic effects. These biologically active peptides have anti-hypertensive, anti-tumor, Reduce cholesterol and other effects; also contains inhibition of angiotensin converting enzyme. It can effectively reduce blood pressure and at the same time relieve high blood pressure, relieve tension, improve brain function, improve memory and learning ability. In addition, casein phosphopeptides (CPPs) can be obtained from the fermented milk of Lactobacillus helveticus, which can promote the absorption of calcium, iron and other elements by the human body. Lactobacillus helveticus fermented milk can also maintain the balance of intestinal flora and improve sleep and other functions.
Application
Lactobacillus helveticus is mainly used in the manufacture of food yoghurt drinks, milk wine, feed additives, etc.
Packing & Shipping
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