Description
Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals).
Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority.Due to its excellent fermentation properties and health benefits it was listed in the “Catalogue of Microorganisms with Technical Necessity in Fermented Food” of the Bulletin of the International Dairy Federation.
L.curvatus was approved by the Chinese government as a new food raw material for processing meat, dairy and fish products in 2019.
Production process
Cultivated with 10% skim milk, the inoculum volume was 2%, the temperature was 37 °C, and the culture was carried out for 24 to 48 hours. Then, low temperature vacuum spray drying was carried out, and the temperature was controlled at 50 to 60 °C. The bacteria powder was collected and packaged aseptically.
Specification & COA
Potency: 100b cfu/gram
Packing: 1kg/5kg per foil bag, cool cartons.
Handling: Storage at -18°C for longtime, 2~8°C for short turn.
Shelf life: 24 months.
Applications and functions:
1. Application of Lactobacillus curvatus in the preparation of drinking water supplement, food supplement or beverage supplement for the prevention of hyperuricemia.
2. L.curvatus application in reducing nitrosamine content in air-dried sausage, the campylobacter is derived from fermented yogurt, and mainly aims at the application of lactobacillus campylobacter in reducing nitrosamine content in air-dried sausage.
3. The method for rapidly fermenting low-salt sour meat has the advantages of few ingredients, low salt content, short production cycle, standardized production process parameters, convenient industrial production, and the processed product has bright color, fresh taste, soft texture, and safety. High, long shelf life at room temperature, which is conducive to the market development of sour meat products.
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