Sonwu Supply Raw Material Lactobacillus Casei Powder Lactobacillus Casei

• CAS No.: 68333-14-2
• Formula: /
• EINECS: /
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 2 Years
• Model NO.: SWP-BX253
• Nutrient Composition: Vitamin
• Resource: Probiotics
• The content of active substances: ≥95%
• Test Method: HPLC
• Appearance: off-White Powder
• Storage: Cool and Dry Place
• MOQ: 1kg/Bag
• Assay: 10 Billion Cfu/G
• Raw Materails: Yes
• COA: Yes
• Transport Package: Vacuum Sealed Foil Bag
• Specification: 1kg/bag
• Trademark: Sonwu
• Origin: China
• Production Capacity: 500kg/Month

Product Description

Product Description

 

Product Name	Lactobacillus Casei
CAS	68333-14-2
Assay	≥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, 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. 

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