L L-G41   powder contains the   Lactobacillus delbrueckii   subsp.   lactis   L L-G41   and a special   c ryoprotectant   agent.   Lactobacillus delbrueckii   subsp.   lactis   L L-G41   is a Gram-positive rod that may appear long and filamentous. It is one of several bacteria used for the production of yogurt,   and also found in other naturally fermented products. It is help to convert lactose and other sugars to lactic acid.   The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry.

Kingdom: Bacteria

Division: Firmicutes

Class: Bacilli

Family: Lactobacillaceae

Genus:   Lactobacillus

Species:   Lactobacillus delbrueckii

Sub-species:   Lactobacillus delbrueckii   subsp.   lactis

Lactobacillus delbrueckii   subsp.   lactis   ( L. lactis ), one of the three subspecies of   L. delbrueckii , is a   facultatively anaerobic, non-motile and   non-s pore-forming, rod-shaped member of Lactic Acid Bacteria. It   is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4~4.6) to grow effectively. The   bacterium has complex nutritional requirements.   L. lactis   acts synergistically with   Streptococcus thermophilus   as thermophilic starter cultures in the manufacturing of yoghurt. At an optimal temperature   of approximately 42 ºC , these cultures grow fast and acidify quickly with desired organoleptic properties.