Product Description
Product Name
|
Lactobacillus Casei
|
CAS
|
68333-14-2
|
Assay
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≥10 Billion Cfu/G
|
Appearance
|
Off-white Powder
|
Shelf life
|
2 years
|
Storage
|
Cool And Dry Place
|
Lactobacillus casei
, which is a Gram-positive bacterium, does not produce spores, has no flagellum, does not motility, facultative heterofermentative lactose, does not liquefy gelatin; The optimum growth temperature was 37ºC, and the content of G+C was 45.6%-47.2%. The length of the bacteria is different, both ends are square, often into chains; Colonies are rough, grayish white, sometimes yellowish, and can ferment a variety of sugars.
Certificate of Analysis
Application
1. Lactobacillus casei, as one of the probiotics, is used as the starter and assistant starter for milk, sour milk, soy milk, cream, cheese and other dairy products, especially in cheese, adapting to the high salt content and low PH value of cheese, through the metabolism of some important amino acids to increase flavor and promote the maturation of cheese.
2. The special features of functional yogurt produced by a combination of sugar-free yogurt and Lactobacillus casei are: on the one hand, no sucrose and monosaccharides are added to the raw material, but xylitol, which is used as a functional sweetener, can avoid elevated blood sugar levels.
3. Lactobacillus casei has good acid resistance and bile resistance, can reduce plasma cholesterol, enhance the host's non-specific resistance to microbial pathogens, accelerate the removal of intestinal pathogens, treat intestinal flora disorders and enhance intestinal permeability, so as to prevent food allergies and acute diarrhea.
4.Lactobacillus casei can also increase anti-low density lipid oxidation antibodies and lymphocytes, and significantly enhance the bacterophagy effect of granulocyte, so as to regulate the host immune and prevent the occurrence of diseases.
Recommended Products
Xylanase+Lactobacillus Casei
Xylanase
can improve the elasticity of gluten network in dough, improve the processing performance and stability of dough, and significantly improve the structure and volume of finished products.
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OEM service
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