Lactobacillus helveticus R0052 - Names and Identifiers
Lactobacillus helveticus R0052 - Introduction
Lactobacillus helveticus (Lactobacillus helveticus) is a lactic acid bacterium whose name comes from its first isolation from Swiss cheese. The following is a description of the properties, uses, preparation and safety information of Lactobacillus helveticus:
1. Properties: Lactobacillus helveticus is a Gram-positive lactic acid bacteria, which plays an important ecological role in the balance of microbial community. It is a non-aerogenic bacteria, the thallus is straight rod-shaped, and can grow in acidic environment.
2. Uses: Lactobacillus helveticus is widely used in the dairy industry, especially in the cheese fermentation process. It has the ability to promote the fermentation process of dairy products, which can improve the flavor, texture and preservation properties of cheese. In addition, Lactobacillus helveticus has also been studied for use in probiotic products and dietary supplements, where it is claimed to help improve gut health and immune function.
3. preparation method: Lactobacillus helveticus can be isolated from the natural environment or commercial strain library pure culture. First, pure species are isolated from the sample, then pure culture is performed, and finally the culture is preserved or lyophilized to prepare a Lactobacillus preparation.
4. Safety Information: Lactobacillus helveticus is generally considered safe. As a common probiotic, it has been used for a long time, and no serious safety problems have been reported. However, for some individuals with pre-existing immune systems that are unstable or those who have been on long-term antibiotic treatment, some unpleasant reactions may be triggered when using dairy products or lactobacillus preparations. Therefore, before using Lactobacillus helveticus products, it is best to consult a doctor or professional for advice to ensure safe use.
Last Update:2024-04-09 21:01:54