KHOOM PLIG
Lactobacillus helveticusyog ib tug lactic-acid tsim, pas nrig-zoo li tus kab mob ntawm lub genus Lactobacillus. Nws yog feem ntau siv hauv kev tsim cov American Swiss cheese thiab Emmental cheese, tab sis qee zaum kuj siv los ua lwm hom cheese, xws li Cheddar, Parmesan, Romano, provolone, thiab mozzarella. Lub luag haujlwm tseem ceeb ntawmL. helveticuskab lis kev cai yog los tiv thaiv iab thiab tsim nutty flavors nyob rau hauv lub kawg cheese. Hauv Emmental cheese ntau lawm,L. helveticusyog siv ua ke nrog cov kab lis kev cai Propionibacterium, uas yog lub luag haujlwm rau kev tsim cov qhov los ntawm kev tsim cov pa roj carbon dioxide.
TSEEM CEEB
Strain npe | Lactobacillushelveticus | Lim tus lej | HH-LH 17 |
Muaj peev xwm | 100bn cfu/g | Gene Identification | Yog lawm |
Tso nyiaj | CCTCC | Ntawv pov thawj | ISO9001/ISO22000/FSSC22000/HACCP/HALAL/KOSHER/FDA |
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 helveticus hwj chim | Ntau dua lossis sib npaug rau 1.0 × 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.helveticusHH-LH 17 | 16 S rRNA | - | Ua tiav | Ua tiav | Ua tiav | SC/ISO9001/ISO22000/FSSC22000/HACCP/ HALAL/KOSHER/FDA |
ACID TOLERANCE
Acid resistance ntawmLactobacillus helveticusHH-LH17 hmoov tau ua los ntawm pH =2 0 thiab pH =3 0 mus txog 4 teev. Lub microbial enumeration ntawmLactobacillus helveticusHH-LH17 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 helveticusHH-LH17 tuaj yeem muaj sia nyob ntawm pH qis, uas txhais tau hais tias cov kab no muaj cov kua qaub zoo.
Fig 1. Acid kuj ntawmL.helveticusHH-LH 17
BILE SALT TOLERANCE
Bile ntsev kuj ntawmLactobacillus helveticusHH-LH17 hmoov tau ua los ntawm 0.2 feem pua thiab 0.3 feem pua cov kua tsib ntsev mus txog 4 teev. Lub microbial enumeration ntawmLactobacillus helveticusHH-LH17 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 helveticusHH-LH17 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.helveticusHH-LH 17
KHOOM PLIG
Lactobacillus helveticusHH-LH17 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 helveticusHH-LH17 yuav tsum tau ua tsis 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 helveticusHH-LH17 hmoov yog 1.53 × 1011CFU/g. Tom qab lub sijhawm cia ntawm 24 lub hlis, lub zog ntawm cov hmoov yog 1.07 × 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.helveticusHH-LH 17
KEV PAB CUAM
1. Kev loj hlob Inhibition ntawm Pathogenic Bacteria
Lub hom phiaj ntawm txoj kev tshawb no yog kev ntsuam xyuas ntawm antagonistic nyhuv ntawmL.helveticusHH-LH17 tawm tsam peb kab mob. Antimicrobial teebmeem ntawm kev sib cais tau soj ntsuam los ntawm kev kuaj disc diffusion ntawm daim hlau nrog cov kab mob sib txawv. Kev loj hlob inhibition cheeb tsam ntawm cov kab mob thiabL.helveticusHH-LH17 inhibitory muaj peev xwm raug soj ntsuam tom qab incubation ntawm tag nrho cov agar media ntawm 37 degree rau 24h. Cov txiaj ntsig tau pom (Table 1) ntawdL.helveticusHH-LH17 muaj cov haujlwm muaj zog tiv thaiv cov kab mob kuaj.
Cov kab mob | Inhibition zone txoj kab uas hla / mm |
E.coli | 15.8 |
Streptococcus | 16.1 |
Staphylococcus aureus | 13.6 |
Rooj 1. Antagonistic nyhuv ntawmL.helveticusHH-LH17 tiv thaiv plaub yam kab mob
2. Modulate Immune System
Hauv kev sim tsiaj, peb pom tiasL.helveticusHH-LH17 tuaj yeem nce qib SIgA hauv cov hnyuv piv nrog kev kho ntsev, uas txhais tau hais tias nws tuaj yeem ua lub luag haujlwm zoo hauv kev tiv thaiv kab mob hauv mucosal.
Fig.4L.helveticusHH-LH17 cov nyhuv hauv mucosal tiv thaiv kab mob.
APPLICATIONS
Lactobacillus helveticusyog ib hom kab mob lactic acid (LAB) feem ntau siv los tsim cov fermented mis nyuj haus thiab qee hom cheese nyuaj. Nws kuj tseem suav hais tias yog probiotic, uas tuaj yeem siv rau hauv cov mis mos, kev noj zaub mov ntxiv.
packing thiab xa khoom
COMPANY IMAGE
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