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Продукти / Човешко здраве

Лактобацилус хелветикус

Lactobacillus helveticus UBLHv-01

Lactobacillus helveticus (Lb. helveticus) is a non-motile, gram positive, non-spore forming, rod shaped, micro-aerophilic, and thermophilic bacterium. It is homo-fermentative, which means that lactic acid is the principal metabolite and carbon dioxide and flavor compounds are not produced during fermentation.

Benefits of Lactobacillus helveticus

  • High ability to survive gastrointestinal transit and adhere to epithelial cells
  • Antagonizes pathogens
  • Helps prevents gastrointestinal infections
  • Modulates host immune responses
  • Restores natural gut flora
  • In food industry, it is most commonly used in the production of cheese.

Specifications for Lactobacillus Helveticus UBLHv-01

Cream to light brown coloured powder with characteristic odour
Gram positive rods
Water activity (aW)
Not more than 1.0
Standard concentration
10/20/50/100 Billion cfu/g
Pathogens: Escherichia coli Salmonella species Staphylococcus aureus Pseudomonas aeruginosa
Should be absent/10g Should be absent/10g Should be absent/g Should be absent/g
Yeast & Mould Count
Not more than 100 cfu/g


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