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Keywords: Lactobacillus Helveticus, L. Helveticus, Lactobacillus, Probiotics
Products No. Hopeland NJ2204
Name: Lactobacillus Helveticus
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Introduction

Lactobacillus helveticus is a lactic-acid producing rod shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss and Emmental cheese production, L. helveticus is used in conjunction with a Propionibacter culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.

Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity. However, there have been several contradictory results in later studies.

The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii .

Lactobacillus Helveticus produced by Hopeland
Name: Lactobacillus Helveticus
No. NJ2204
Cells concentration: > 101 CFU/g
Technical data: Moisture not more than 5%
Packaging: Aluminum triple foil bags thermo closed. (0.2, 0.5, 1.0, 2.0 kg/bag) or as require
Shelf life and storage: 18 months atC18C
For more information please contact us: sales@85xianji.com and icec0529@yahoo.com
Copyright © 2003-2013 Hopeland Chem-Tech Co., Ltd. All rights reserved.
Add.: Rm. B-1708, Taaffeite International Commerce Plaza, 4th Gaoxin Road, Xi'an City, Shaanxi Province, China
Postal Code: 710075
Cell phone: +86 135 7190 0119
Tel: +86 29 6296 0726
Fax: +86 29 6296 0725
Email: 85xianji@85xianji.com / icec0529@yahoo.com
Website: www.hopeland-cn.com


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