Lactobacillus spp.

  • Lactobacillus helveticus
Lactobacillus helveticus

Lactobacillus helveticus

  • Number:PB-LH17
  • Viable Content: Min 1.0x10^9cfu/g ~ Max 10.0x10^10cfu/g
  • Shelf life: 18 months for bulk strain in -18℃ storage
  • Packaging: 25 kg/bag or drum
  • Appearance: Brown Yellow Powder
  • Storage: at well closed condition, suggested under -18℃ for longtime storage, 2-8℃ in cooling storage for short turn storage process.
  • Inquiry
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium. It is most commonly used in the production of cheese. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. It is also used for lactic acid drink, feed addictives, etc. 

The Benifits of Lactobacillus helveticus

1) It can be used for the production of cheese, lactic acid drinks, feed addictives, probiotics, etc;
2) Effectively lower the blood pressure.


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