PRODUCT DESCRIPTION

Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes through production of carbon dioxide gas.

SPECIFICAITON

Strain name	Lactobacillus helveticus	Strain number	HH-LH17
Potency	100bn cfu/g	Gene Identification	Yes
Deposit	CCTCC	Certification	ISO9001/ISO22000/FSSC22000/HACCP/HALAL/KOSHER/FDA
Packing	500g,1kg or 5kg per foil bag	Storage	-18℃ for long time, 2-8℃ for short time

TECHNICAL INDICATORS

Items		Specification
1) Live Lactobacillus helveticus potency		≥ 1.0×10¹¹ CFU/g
2) Water content		≤8.0%
4) Coliforms		≤10CFU/g
5) Moulds, Yeasts		≤10CFU/g
6) Pathogenic bacteria		Negative
7) Heavy metals	Lead (Pb)	≤1ppm
	Arsenic (As)	≤0.5ppm

RELEVANT RESEARCH

Strain Name

Identification

Deposit No.

Antibiotic Susceptibility

Acid and Bile Salt resistance

Stability

Quality System

L.helveticus HH-LH17

16S rRNA

Done

SC/ISO9001/ISO22000/FSSC22000/HACCP/

HALAL/KOSHER/FDA

ACID TOLERANCE

Acid resistance of Lactobacillus helveticus HH-LH17 powder was carried out at either pH=2.0 and pH=3.0 for up to 4 hours. The microbial enumeration of Lactobacillus helveticus HH-LH17 should be performed no more frequently than at the initial(as control), 1 hour, 2 hour, and 4 hour time points. The Fig 1 illustrates that Lactobacillus helveticus HH-LH17 can survive at low pH conditions, which means this strain has good acid resistance.

Fig 1. Acid resistance of L.helveticus HH-LH17

BILE SALT TOLERANCE

Bile salt resistance of Lactobacillus helveticus HH-LH17 powder was carried out at either 0.2% and 0.3% bile salt for up to 4 hours. The microbial enumeration of Lactobacillus helveticus HH-LH17 should be performed no more frequently than at the initial(as control), 1 hour, 2 hour, and 4 hour time points. The Fig 2 illustrates that Lactobacillus helveticus HH-LH17 can survive at high concentration of bile salt, which means this strain has good bile salt resistance.

Fig 2. Bile salt resistance of L.helveticus HH-LH17

STORAGE STABILITY

Lactobacillus helveticus HH-LH17 powder were sealed in aluminum foil bag, maintained at -18℃ for 24 months for long-term stability test. The microbial enumeration of Lactobacillus helveticus HH-LH17 should be performed no more frequently than at the initial, 1, 2, 3, 6, 9, 12, 15, 18, 21, 24 month time points. According to Fig 3, the potency of Lactobacillus helveticus HH-LH17 powder was 1.53×10¹¹CFU/g. After a storage period of 24 months, the potency of the powder was 1.07×10¹¹CFU/g. It means that this strain can remain stable for long time if stored at low temperature.

Fig 3. Storage stability of L.helveticus HH-LH17

HEALTH BENEFITS

1. Growth Inhibition of Pathogenic Bacteria

The aim of this study was evaluation of antagonistic effect of L.helveticus HH-LH17 against three pathogens. Antimicrobial effects of isolates were evaluated by disc diffusion test on plates with different pathogens. Growth inhibition zones of pathogens and L.helveticus HH-LH17 inhibitory ability were assessed after incubation of all agar media at 37℃ for 24h. The results showed(Table 1) that L.helveticus HH-LH17 had relatively strong activity against tested pathogens.

Pathogens	Inhibition zone’s diameter/mm
E.coli	15.8
Streptococcus	16.1
Staphylococcus aureus	13.6

Table 1. Antagonistic effect of L.helveticus HH-LH17 against four pathogens

2. Modulate Immune System

In animal experiment, we found that L.helveticus HH-LH17 can increase the SIgA level in intestine comparing with saline treatment, which means it can play a positive role in mucosal immune system.

image009(001)

Fig.4 L.helveticus HH-LH17’s effect in mucosal immune system.

APPLICATIONS

Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. It is also regarded as probiotic, which can be used in infant formula, dietary supplement.