Coccus spp.

  • Lactococcus lactis susp. lactis
Lactococcus lactis susp. lactis

Lactococcus lactis susp. lactis

  • Number:PB-LLL39
  • Viable Content: Min 1.0x10^9cfu/g ~ Max 30.0x10^10cfu/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.
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Lactococcus lactis susp. lactis is a spherical-shaped, Gram-positive bacterium used widely for industrial production of fermented dairy products such as milk, cheese, and yogurt. Lactococcus lactis susp. lactis can also be found in the wild on plants and within the digestive tract of cows. It is inactive on the plant but begins to multiply once it reaches an animal’s gastrointestinal tract.

Benifits of Lactococcus lactis susp. lactis


1) To strengthen the growth of beneficial bacteria in intestinal;
2) To activation of intestinal cells and reduce pathogen adhesion;
3) To maintain healthy gastrointestinal environment;
4) To help improve and balance the immune system;
5) To ameliorate host metabolizing and detoxification;
6) To produce essential vitamins.
 

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