Description
Lactobacillus brevis is a type of lactic acid bacteria isolated from milk, kefir, cheese, pickled vegetables, etc.The most suitable pH is 6.5,and culture temperature is 35°C.
Technical data
Packing: 1kg or 5kg per foil bag, cool cartons.
Handling: Storage at -18°C for longtime, 2~8°C for short turn.
Shelf life: 24 months for bulk powder in -18°C storage.
Applications and benefits:
1. The yield of exopolysaccharide is high, and the exopolysaccharide produced can stimulate the proliferation of B lymphocytes and enhance immunity, and has broad prospects in the application of immunity-enhancing medicines, health products and food.
2. Lactobacillus brevis is used in Pharmaceutical composition and fermented food for relieving anxiety and improving sleep.
3. L.brevis can be used as starter culture to produces Jerusalem artichoke pickles and the process thereof, belonging to the field of deep processing of vegetables and the field of food biotechnology. And as a sourdough starter to prepare sourdough and make into steamed buns.
4. L.brevis can reduce the content of nitrite, reduce the content of sulfide, increase the content of esters and nitrile, increase the content of organic acids and shorten the fermentation time in the process of vegetable fermentation.
5. Promote the metabolism of animals, improve the body's disease resistance, promote animal growth, and ultimately improve the economic benefits of its breeding industry.
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