KHOOM PLIG

Lactobacillus plantarumyog ib tus tswv cuab thoob plaws ntawm genus Lactobacillus, feem ntau pom muaj nyob hauv ntau cov khoom noj fermented nrog rau cov nroj tsuag anaerobic. Nws kuj muaj nyob hauv cov qaub ncaug. Nws kuj muaj peev xwm liquefy gelatin.L. plantarummuaj ib qho ntawm cov genomes loj tshaj plaws uas paub txog cov kab mob lactic acid thiab yog ib hom yoov tshaj cum thiab ntau yam.

TSEEM CEEB

Strain npe	Lactobacillus plantarum	Lim tus lej	HH-LP56
Muaj peev xwm	500 bn cfu/g	Gene Identification	Yog lawm
Tso nyiaj	CCTCC	Ntawv pov thawj	ISO, HACCP, HALAL, KOSHER
Ntim	500g, 1kg lossis 5kg rau ib lub hnab ntawv ci	Cia	-18 degree rau lub sijhawm ntev, 2-8 degree rau lub sijhawm luv

TECHNICAL Indicators

Cov khoom		Specification
1) Nyob Lactobacillus plantarum hwj chim		Ntau dua lossis sib npaug rau 5.0 × 10¹¹CFU/g
2) Cov ntsiab lus dej		Tsawg dua lossis sib npaug rau 8.0 feem pua
4) Cov coliforms		Tsawg dua lossis sib npaug li 10CFU / g
5) Moulds, Poov xab		Tsawg dua lossis sib npaug li 10CFU / g
6) Cov kab mob pathogenic		Tsis zoo
7) Cov hlau hnyav	Lead (Pb)	Tsawg dua lossis sib npaug li 1ppm
	Arsenic (As)	Tsawg dua lossis sib npaug rau 0.5ppm

TSEEM CEEB

Hom Lub Npe

Kev txheeb xyuas

Deposit No.

Antibiotic Susceptibility

Acid thiab Bile ntsev tsis kam

Kev ruaj ntseg

Qhov System

L. plantarumHH-LP56

16 S rRNA

Ua tiav

SC/ISO9001/ISO22000/FSSC22000/HACCP/

HALAL/KOSHER/FDA

ACID TOLERANCE

Acid resistance ntawmLactobacillus plantarumHH-LP56 hmoov tau ua los ntawm pH =2 0 thiab pH =3 0 mus txog 4 teev. Lub microbial enumeration ntawmLactobacillus plantarumHH-LP56 yuav tsum tau ua tsis ntau tshaj li qhov pib (raws li kev tswj), 1 teev, 2 teev, thiab 4 teev lub sij hawm cov ntsiab lus. Daim duab 1 qhia txog qhov ntawdLactobacillus plantarumHH-LP56 tuaj yeem muaj sia nyob ntawm qis pH, uas txhais tau hais tias cov kab no muaj cov kua qaub zoo.

Fig 1. Acid kuj ntawmL. plantarumHH-LP56

BILE SALT TOLERANCE

Bile ntsev kuj ntawmLactobacillus plantarumHH-LP56 hmoov tau ua tiav ntawm 0.2 feem pua thiab 0.3 feem pua cov kua tsib ntsev mus txog 4 teev. Lub microbial enumeration ntawmLactobacillus plantarumHH-LP56 yuav tsum tau ua tsis ntau tshaj li qhov pib (raws li kev tswj), 1 teev, 2 teev, thiab 4 teev lub sij hawm cov ntsiab lus. Daim duab 2 qhia txog qhov ntawdLactobacillus plantarumHH-LP56 tuaj yeem muaj sia nyob ntawm qhov siab ntawm cov kua tsib ntsev, uas txhais tau hais tias cov kab mob no muaj cov kua tsib ntsev zoo.

Fig 2. Bile ntsev kuj ntawmL. plantarumHH-LP56

KHOOM PLIG

Lactobacillus plantarumHH-LP56 hmoov tau muab ntim rau hauv lub hnab aluminium ntawv ci, khaws cia ntawm -18 degree rau 24 lub hlis rau kev ntsuas kev ruaj ntseg mus sij hawm ntev. Lub microbial enumeration ntawmLactobacillus plantarumHH-LP56 yuav tsum tau ua tsis ntau ntau tshaj li qhov pib, 1, 2, 3, 6, 9, 12, 15, 18, 21, 24 lub hlis lub sij hawm cov ntsiab lus. Raws li daim duab 3, lub potency ntawmLactobacillus plantarumHH-LP56 hmoov yog 4.50 × 10¹¹CFU/g. Tom qab lub sijhawm cia ntawm 24 lub hlis, lub zog ntawm cov hmoov yog 2.82 × 10¹¹CFU/g. Nws txhais tau tias cov kab mob no tuaj yeem nyob ruaj khov rau lub sijhawm ntev yog tias khaws cia ntawm qhov kub thiab txias.

Fig 3. Cia stability ntawmL. plantarumHH-LP56

APPLICATIONS

Nws muaj ntau yam kev siv hauv kev lag luam zaub mov raws li cov kab lis kev cai pib thiab raws li kev khaws cia. Tsis ntev los no, nws siv raws li ib tug probiotic thiab nyob rau hauv fermentation ntawm cov khoom siv mis nyuj tau nce. Nws siv nyob rau hauv zus tau tej cov wines, nqaij cov khoom thiab fermented zaub kuj tau nce.