Products

Lactobacillus plantarum is a kind of gram-positive lactobacillus, which exists widely in nature, especially in all kinds of fermented foods, such as vegetables, meat, dairy products and wine. At the same time, Lactobacillus plantarum also exists in the human gastrointestinal tract and is a probiotic group in the human gastrointestinal tract, which has a great role in promoting human health. At present, a large number of studies have shown that Lactobacillus plantarum has a variety of health effects such as regulating immune function, regulating chronic metabolic diseases, antagonizing pathogenic bacteria infection, regulating intestinal function, regulating mental and nervous function, etc. At the same time, clinical studies on the probiotic function of Lactobacillus plantarum are gradually being carried out.

Most of the probiotic products containing bifidobacteria in the market are composed of a variety of probiotics, and the combined use of bifidobacteria and lactobacilli is the most common, Bifidobacterium animalis and Bifidobacterium lactis are two of the most important species, and Bifidobacterium lactis shows better oxygen tolerance compared with Bifidobacterium animalis. Compared with Bifidobacterium animalis, Bifidobacterium lactis shows better oxygen tolerance, which ensures that it can achieve high bacterial counts in commercial dairy products

Yogurt starter culture usually refers to specific microorganisms used to make yogurt, primarily lactic acid bacteria. These lactic acid bacteria convert lactose in milk into lactic acid during the fermentation process, acidifying the milk and creating the distinctive texture and flavor of yogurt. Yogurt starter cultures can be obtained by purchasing commercial yogurt starter powder or by directly using yogurt with active cultures as a starter. When making yogurt at home, it is typically necessary to maintain a certain temperature (around 42-45°C) to facilitate the growth and fermentation of lactic acid bacteria. The fermentation time depends on the desired yogurt thickness and acidity, usually ranging between 4 to 12 hours.

Yogurt starter culture, which mainly contains probiotics such as Lactobacillus and Bifidobacterium, has a number of benefits for human health. Firstly, it improves intestinal health, balances intestinal flora and inhibits the growth of harmful bacteria, thus strengthening immunity. Secondly, yoghurt fermenter helps digestion and absorption of nutrients in food, such as calcium, magnesium and other minerals, which is beneficial to bone health. In addition, it lowers blood cholesterol levels, reduces the risk of cardiovascular disease, and may help with weight loss and control. For people with lactose intolerance, the lactic acid bacteria in yoghurt fermenters can break down lactose and reduce discomfort. Therefore, moderate intake of yoghurt with active probiotics is an easy and effective dietary way to maintain good health.

Yogurt starter culture refers to microorganisms, mainly lactic acid bacteria, used in yogurt production. These bacteria ferment lactose in milk into lactic acid, acidifying the milk and developing yogurt's unique taste. To create yogurt, one can purchase commercial starter culture or use yogurt with live active cultures. Maintaining an incubation temperature of 42 to 45 degrees Celsius is essential for optimal fermentation. The fermentation time varies from 4 to 12 hours based on desired consistency and acidity, reflecting personal taste preferences.

By verifying the adhesion capability of harmful gut bacteria to the HT-29 intestinal cells, the study examines the competitive inhibition effect of probiotic surface S-layer proteins against harmful gut bacteria, demonstrating a preferential adhesion to HT-29 intestinal cells.

High-temperature inactivated lactobacillus whole cells, cell walls, and DNA exhibit anti-proliferative activity against HT-29 colon cancer cell lines.

Shelf Life: 24 months

Packaging: Packed in aluminum foil & plastic-bag inside