Project Description
Product Description
Lactobacillus bulgaricus is a bacterium with a national name, belonging to the genus Lactobacillus subgenus Lactobacillus thermophilus, which is a Gram-positive, anaerobic bacteria. The individual body is long rod-shaped or chained, with blunt ends, not motility, and does not produce spores. It is a typical milk-derived lactic acid bacteria. Lactobacillus bulgaricus has excellent efficacy and helps people to live longer and healthy. As a starter, it is widely used in the production of yogurt in the food industry.
Benefits
- Lactobacillus bulgaricus has important physiological functions such as regulating gastrointestinal health, promoting digestion and absorption, increasing immune function, anti-cancer and anti-tumor.
- One of the important functions of Lactobacillus bulgaricus to produce extracellular polysaccharide is that it is a natural thickener that can improve the rheological properties of fermented dairy products.
- Lactobacillus bulgaricus can produce a special aroma, making yogurt and other unique flavors.
- Lactobacillus bulgaricus can be the main starter strain for the acidification of fermented milk beverages of yogurt products during storage.
Application
- Food fermentation: Lactobacillus bulgaricus improves the functional characteristics and added value of food.
- Feed industry:
- Lactobacillus bulgaricus, as a microbial preparation for feed, has the effects of increasing quality, improving feed conversion rate, preventing disease and reducing mortality.
- Lactobacillus bulgaricus fermented to produce feed cream flavor, which improves the palatability of feed and the feed intake of animals.
- Medical and healthcare industry: Lactobacillus bulgaricus can maintain micro-ecological balance and intestinal function. Produce special enzyme system to promote body health. Anti-tumor increases immunity. Improve nutrient utilization and promote nutrient absorption. reduce cholesterol.
Packing & Shipping
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