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High quality probiotics Lactobacillus curvatus

 Product Information

Cat #
PHGP-B29
CAS No.
Enzyme Commission Number
Product Overview
The seven core genera of microbial organisms most often used in probiotic products are Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus. With the right choice of production process, product formulation, and strains, high-quality probiotics can be successfully included in a wide variety of delivery formats to suit consumer requirements.
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
Method
Technology
Synonyms
Type
Freeze Dried Probiotics Powder
Function
Applications
Food Industry
Storage
Cold and Dry
Storage Buffer
Shelf Life
12 or 24 Months
Strains
Lactobacillus curvatus
Source
Appearance
white to light yellow powder
Molecular Weight
Color / Form
Instruction
Not intended for private use.
Enzyme Class
Production Methods
Activity
Specific Enzyme Activity
Purity
Unit Definition
Amino Acids Sequence
WARNINGS
Shipping
Timely shipping by optional means
Formula
Reaction
Recommendation
Species Reactivity
Contents
Compatibility
Melting Point
Final Titre
Fermentation Time
Recovery Yield
Starting Material
Specification
1kg / package, 5kg / package, or according to customer needs.
Substrates
Concentration
Usage And Dosage

 Description

Lactobacillus curvatus is a species of lactic acid bacteria commonly found in various food environments, particularly in cured meats like sausages and fermented meat products. It is a gram-positive, non-spore-forming bacterium that plays a crucial role in the fermentation process of certain foods. L. curvatus is known for its ability to produce lactic acid through the fermentation of sugars, which helps lower the pH of the food product and contributes to its preservation. This acidification inhibits the growth of spoilage and pathogenic bacteria, thereby extending the shelf life of the product and enhancing its safety. Lactobacillus curvatus has also been studied for its potential probiotic properties and its ability to confer health benefits when consumed as a supplement.

For Research Use Only.
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