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HS Code |
920709 |
| Scientific Name | Lactobacillus delbrueckii subsp. delbrueckii |
| Taxonomy | Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae; Lactobacillus |
| Cell Shape | Rod-shaped |
| Gram Stain | Gram-positive |
| Oxygen Requirement | Facultative anaerobe |
| Temperature Range | Optimal growth at 42°C-45°C |
| Habitat | Found in dairy products, fermented plant material, and sometimes gastrointestinal tracts |
| Metabolism | Homofermentative; primarily produces lactic acid |
| Use In Industry | Used in fermentation of dairy products |
| Motility | Non-motile |
| Spore Forming | Non-spore forming |
| Catalase Reaction | Catalase negative |
| Salt Tolerance | Moderate salt tolerance |
| Genome Size | Approximately 2.2 to 2.5 Mb |
| Ph Tolerance | Grows well in acidic conditions (pH 4.5-6.0) |
As an accredited Lactobacillus Delbrueckii Subsp. Delbrueckii factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White foil pouch, blue accents, labeled "Lactobacillus delbrueckii subsp. delbrueckii," 100g net weight, with lot number and storage instructions. |
| Shipping | **Shipping Description:** *Lactobacillus delbrueckii subsp. delbrueckii* is shipped as a lyophilized (freeze-dried) culture or in a cold chain, typically on ice packs or dry ice, to maintain viability. Packaging complies with regulations for non-pathogenic microorganisms, ensuring safe, temperature-controlled transport and timely delivery to prevent loss of activity. |
| Storage | Lactobacillus delbrueckii subsp. delbrueckii should be stored in a cool, dry place, typically at -20°C or lower for long-term storage. The culture should be kept in airtight, sterile containers to prevent contamination and moisture exposure. For short-term use, it can be stored at 4°C. Protect from direct sunlight and repeated freeze-thaw cycles to maintain viability and stability. |
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Purity 99%: Lactobacillus Delbrueckii Subsp. Delbrueckii with purity 99% is used in yogurt fermentation, where it ensures rapid acidification and optimal texture development. Stability Temperature 4°C: Lactobacillus Delbrueckii Subsp. Delbrueckii with stability temperature of 4°C is used in probiotic dietary supplements, where it maintains high viability throughout cold storage. Cell Concentration 1x10^10 CFU/g: Lactobacillus Delbrueckii Subsp. Delbrueckii at a cell concentration of 1x10^10 CFU/g is used in cheese starter cultures, where it provides consistent flavor and microbial safety. Lyophilized Form: Lactobacillus Delbrueckii Subsp. Delbrueckii in lyophilized form is used in dry mix beverages, where it allows for extended shelf life and ease of incorporation. Heat Resistance 60°C: Lactobacillus Delbrueckii Subsp. Delbrueckii with heat resistance up to 60°C is used in industrial-scale dairy processing, where it sustains activity during pasteurization steps. pH Tolerance 4.0–7.0: Lactobacillus Delbrueckii Subsp. Delbrueckii with pH tolerance from 4.0 to 7.0 is used in fermented milk products, where it ensures robust fermentation under variable acidity conditions. Viability 95%: Lactobacillus Delbrueckii Subsp. Delbrueckii with 95% viability is used in capsule formulations, where it guarantees high probiotic count upon consumption. Osmotic Tolerance 8% NaCl: Lactobacillus Delbrueckii Subsp. Delbrueckii with osmotic tolerance to 8% NaCl is used in brined cheese manufacturing, where it enables efficient fermentation in high-salt environments. Doubling Time 2h: Lactobacillus Delbrueckii Subsp. Delbrueckii with a doubling time of 2 hours is used in large-scale bio-yogurt production, where it accelerates fermentation processes for higher throughput. Resistance to Bile Salts 0.3%: Lactobacillus Delbrueckii Subsp. Delbrueckii resistant to 0.3% bile salts is used in gastrointestinal probiotic studies, where it demonstrates enhanced survivability through the digestive tract. |
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