Wholesale High Quality Lactobacillus Bulgaricus with Best Price

• CAS No.: /
• Formula: /
• EINECS: /
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Lactobacillus Bulgaricus
• Nutrient Composition: Vitamin
• Resource: Chemosynthesis
• The content of active substances: ＞90%
• Sample: Available
• Transport Package: 1kg/Bag 25kg/Drum
• Specification: 50 billion
• Trademark: Prius
• Origin: China
• HS Code: 2932999099
• Production Capacity: 500000kg/Year

Product Description

Lactobacillus bulgaricus, one of the three subspecies of L. delbrueckii, is a facultatively anaerobic, non-motile and non-spore-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. Lactobacillus bulgaricus acts synergistically with Streptococcus thermophilus as thermophilic starter cultures in the manufacturing of yoghurt. At an optimal temperature of approximately 42ºC, these cultures grow fast and acidify quickly with desired organoleptic properties.

Name	Lactobacillus bulgaricus
Type	Freeze Dried Probiotic Powde
Potency	10B, 50B, 100B CFU/g
Certificate	ISO/HALAL/
Place of origin	Shanghai, China
Package	1kg, 2kg, 5kg or upon requirements
Function	Improve Gastrointestinal/Food additives

 

Function

Lactose fermentation
The lactic acid produced can promote the vacuity of gastric contents, reduce the excessive secretion of stomach acid, improve the utilization rate of calcium, phosphorus and iron, and inhibit the harmful bacteria in the gastrointestinal tract.
lycoprotein
The content of trace elements in milk did not change during the fermentation process, but fermentation increased the absorption rate of calcium and phosphorus.
Produce a special aroma
Lactic acid bacteria can produce special aroma, so that yogurt, dry cheese has a unique flavor.
Other benefits
1.It can adjust the balance between the bacteria in the intestinal tract, inhibit the growth of harmful bacteria, and protect the human body by preventing the pathogenic bacteria from becoming infected when the human immune system is low.A large number of patients taking antibiotics to drink yoghurt can prevent or reduce the intestinal flora disturbance.
2.It has the effect of lowering blood cholesterol.Blood cholesterol levels are not high in people who eat high cholesterol but also drink lots of yogurt.
3.It has anti-cancer effects.It is mainly due to the improvement of intestinal flora, which inhibits the production of carcinogenic substances and reduces the content of indigo matrix and phenol in the intestine.Activate the immune function and inhibit the proliferation of cancer cells.