Lactobacillus casei

1.Product Name：Lactobacillus casei

Strain number:

Cell viability: 10 billion cfu/g - 300 billion cfu/g

Appearance: white to light yellow powder

2.product description:

Lactobacillus Casei is a kind of Lactobacillus, it is a kind of Gram-positive bacteria, it does not produce spore, flagellum, does not move, facultative heterozygous lactose and does not liquefy gelatin, the most suitable growing temperature is 37 °C, the content of G + C is 45.6% ~ 47.2% , the length of bacteria is different, the two ends are square and often in chains; the colony is rough, gray-white, and sometimes yellowish, and can ferment a variety of sugars.

3.Flow chart：

Strain-fermentation-centrifugation-embedding-freeze drying-grinding-double embedding-semifinished product-finished product

Storage：Keep dry and away from light, sealed and stored at the temperature -18℃ or below

4.Function：

1. Mejorar la inmunidad

2. Antialergia

3. Prevenir el daño intestinal

5.Application：

Lactobacillus Casei can be used in food, dairy products, beverage, snack food, health care etc.