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HS Code |
540656 |
| Scientific Name | Lactobacillus delbrueckii subsp. lactis |
| Taxonomy | Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae; Lactobacillus |
| Gram Stain | Gram-positive |
| Cell Shape | Rod-shaped |
| Motility | Non-motile |
| Spore Formation | Non-spore forming |
| Temperature Range | Optimal growth at 42-45°C |
| Oxygen Requirement | Facultative anaerobe |
| Habitat | Milk and dairy products |
| Industrial Use | Yogurt and cheese production |
| Acid Tolerance | High acid tolerance |
| Metabolism | Homofermentative, primarily produces lactic acid |
| Probiotic Potential | Considered beneficial for gut health |
| Genome Size | Approximately 2.2-2.3 Mb |
| Catalase Reaction | Catalase-negative |
As an accredited Lactobacillus Delbrueckii Subsp. Lactis factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Sealed foil sachet containing 10g of **Lactobacillus delbrueckii subsp. lactis** powder, labeled with batch, expiry, and storage instructions. |
| Shipping | Lactobacillus delbrueckii subsp. lactis is shipped as a freeze-dried or lyophilized powder in sealed, moisture-resistant containers. It should be kept refrigerated (2–8°C) during transit to maintain viability. The packaging complies with relevant biosafety regulations for non-pathogenic microorganisms and includes labeling for biological material and temperature control requirements. |
| Storage | **Lactobacillus delbrueckii subsp. lactis** should be stored in a sterile, airtight container at -20°C or lower for long-term preservation. For short-term storage, keep refrigerated at 2–8°C. Protect from light, moisture, and contaminants. Use sterile techniques when handling to maintain viability and prevent contamination. Avoid repeated freeze-thaw cycles to maintain culture integrity. |
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Purity 99%: Lactobacillus Delbrueckii Subsp. Lactis with purity 99% is used in yogurt fermentation processes, where it ensures rapid acidification and consistent texture development. Viability 10⁹ CFU/g: Lactobacillus Delbrueckii Subsp. Lactis with viability 10⁹ CFU/g is used in probiotic supplement formulations, where it enhances gut microbiota balance and gastrointestinal health. Stability at 4°C: Lactobacillus Delbrueckii Subsp. Lactis with stability at 4°C is used in refrigerated dairy products, where it maintains cell viability during storage for extended shelf life. pH tolerance 3.5–7.0: Lactobacillus Delbrueckii Subsp. Lactis with pH tolerance 3.5–7.0 is used in acidic beverage production, where it promotes survival and metabolic activity in low-pH environments. Enzyme activity >120 U/mL: Lactobacillus Delbrueckii Subsp. Lactis with enzyme activity >120 U/mL is used in cheese manufacturing, where it increases proteolytic breakdown for enhanced flavor development. Heat resistance up to 55°C: Lactobacillus Delbrueckii Subsp. Lactis with heat resistance up to 55°C is used in thermophilic dairy starter cultures, where it withstands pasteurization temperatures for reliable fermentation initiation. Particle size <10 µm: Lactobacillus Delbrueckii Subsp. Lactis with particle size <10 µm is used in encapsulated probiotic powders, where it improves dispersibility and uniformity in food applications. Purity 98% lyophilized: Lactobacillus Delbrueckii Subsp. Lactis with purity 98% lyophilized is used in direct vat inoculation for cheese, where it offers fast start-up and consistent microbial counts. Moisture content <5%: Lactobacillus Delbrueckii Subsp. Lactis with moisture content <5% is used in dry starter cultures, where it prolongs product shelf life and maintains bacterial activity. Antibiotic resistance certified non-GMO: Lactobacillus Delbrueckii Subsp. Lactis with certified non-GMO and antibiotic resistance profile is used in organic dairy manufacturing, where it complies with safety standards and regulatory requirements. |
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Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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