Product Description
Lactobacillus bulgaricusHH-LB57 yog ib cov kab mob uas muaj txiaj ntsig zoo nyob hauv lub plab zom mov. Nws yog cov kab mob tseem ceeb siv rau kev tsim cov yogurt. Nws kuj tseem ua lub luag haujlwm tseem ceeb hauv kev ripening ntawm qee cov cheese, nrog rau lwm cov txheej txheem uas muaj cov khoom fermented. Nws txhais tau tias yog homofermentive lactic acid kab mob vim lactic acid yog ib qho khoom kawg ntawm nws txoj kev zom zaub mov carbohydrate. Nws kuj tseem suav hais tias yog probiotic.
TSEEM CEEB
Strain npe | Lactobacillusbulgaricus | Lim tus lej | HH-LB57 |
Muaj peev xwm | 50 bn 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 bulgaricus hwj chim | Ntau dua lossis sib npaug rau 5.0 × 1010 CFU/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. bulgaricusHH-LB57 | 16 S rRNA | - | Ua tiav | Ua tiav | Ua tiav | SC/ISO9001/ISO22000/FSSC22000/HACCP/ HALAL/KOSHER/FDA |
ACID TOLERANCE
Acid resistance ntawmLactobacillus bulgaricusHH-LB57 hmoov tau ua los ntawm pH =2 0 thiab pH =3 0 mus txog 4 teev. Lub microbial enumeration ntawmLactobacillus bulgaricusHH-LB57 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 bulgaricusHH-LB57 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. bulgaricusHH-LB57
BILE SALT TOLERANCE
Bile ntsev kuj ntawmLactobacillus bulgaricusHH-LB57 hmoov tau ua tiav ntawm 0.2 feem pua thiab 0.3 feem pua cov kua tsib ntsev ntev txog 4 teev. Lub microbial enumeration ntawmLactobacillus bulgaricusHH-LB57 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 bulgaricusHH-LB57 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. bulgaricusHH-LB57
KHOOM PLIG
Lactobacillus bulgaricusHH-LB57 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 bulgaricusHH-LB57 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 bulgaricusHH-LB57 hmoov yog 5.00 × 1010 CFU/g. Tom qab lub sijhawm cia ntawm 24 lub hlis, lub zog ntawm cov hmoov yog 3.30 × 1010CFU/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. bulgaricusHH-LB57
KEV PAB CUAM
Kev loj hlob Inhibition ntawm Pathogenic Bacteria
Lub hom phiaj ntawm txoj kev tshawb no yog kev ntsuam xyuas ntawm antagonistic nyhuv ntawmL. bulgaricusHH-LB57 thiab nws cov fermentation supernatant tiv thaiv plaub 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. bulgaricusHH-LB57 inhibitory muaj peev xwm raug soj ntsuam tom qab incubation ntawm 37 degree rau 48h. Cov txiaj ntsig tau pom (Table 1) ntawdL. bulgaricus HH-LB57 had relatively strong activity against tested pathogens (with inhibition zone diameter>15 hli).
Cov kab mob | L. bulgaricusHH-LB57 hlwb (Inhibition cheeb tsam lub cheeb / mm) | Fermentation yog supernatant (Inhibition cheeb tsam lub cheeb / mm) |
S. Epidermidis | 22.5±4.8 | 22.6±4.0 |
E.coli | 16.5±3.6 | 16.1±3.4 |
E. aerogenesis | 23.6±4.1 | 20.5±5.9 |
S.aureus | 15.2±2.1 | 11.4±2.2 |
Rooj 1.L. bulgaricusHH-LB57 inhibitory muaj peev xwm
APPLICATIONS
Kev noj haus ntxiv, pib kab lis kev cai rau zaub mov fermentation, pub additive.
packing thiab xa khoom
COMPANY IMAGE
Cim npe nrov: Lactobacillus bulgaricus yogurt, manufacturers, hoobkas, kev cai, lag luam wholesale, bulk
