Lactobacillus helveticus

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.

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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

Description Cream to light brown coloured powder with characteristic odour
Identification 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