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[PRO-Grade] Lactobacillus Delbrueckii Subsp. Bulgaricus Lb-G40 Probiotics Powder

Product Details

Customization:	Available
Packaging Material:	Foil Bags
Storage Method:	Frozen

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BioGrowing Co., Ltd.

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Product Description

Company Info.

Basic Info.

Model NO.

LB-G40

Shelf Life

>12 Months

Nutrient Composition

Probiotics

Resource

Natural

The content of active substances

＞90%

Trademark

Flora-Focus®

Origin

China

Product Description

LB-G40 powder contains the Lactobacillus delbrueckii subsp. bulgaricus LB-G40 and a special cryoprotectant agent. Lactobacillus delbrueckii subsp. bulgaricus LB-G40 is a Gram-positive rod that may appear long and filamentous. It is one of several bacteria used for the production of yogurt, and also found in other naturally fermented products. It is help to convert lactose and other sugars to lactic acid.

Kingdom: Bacteria
Division: Firmicutes
Class: Bacilli
Family: Lactobacillaceae
Genus: Lactobacillus
Species: Lactobacillus delbrueckii
Sub-species: Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus), one of the three subspecies of L. delbrueckii, is a facultatively anaerobic, non-motile and non-spore-forming, rod-shaped member of Lactic Acid Bacteria. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4~4.6) to grow effectively. The bacterium has complex nutritional requirements. L. bulgaricus acts synergistically with Streptococcus thermophilus as thermophilic starter cultures in the manufacturing of yoghurt. At an optimal temperature of approximately 42ºC, these cultures grow fast and acidify quickly with desired organoleptic properties.

L. bulgaricus and S. thermophilus work in synergy, with L. bulgaricus producing amino acids from milk proteins, which are then used by S. thermophilus. Both species produce lactic acid, which gives yoghurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness. While fermenting milk, L. bulgaricus produces acetaldehyde, one of the main yogurt aroma components. Some strains of L. bulgaricus also produce

[PRO-Grade] Lactobacillus Delbrueckii Subsp. Bulgaricus Lb-G40 Probiotics Powder