Onye nrụpụta Lactobacillus crispatus Newgreen Lactobacillus crispatus mgbakwunye
Nkọwa ngwaahịa
Lactobacillus crispatus bụ ikike anaerobe, Gram-positive, slender, curved and slender bacillus, nke Firmicutes, Bacillus, Lactobacilli, Lactobacilli, Lactobacilli, Lactobacilli genus, enweghị flagella, enweghị spore ℃ na-eto eto bụ ezigbo nri na-edozi ahụ. ihe a chọrọ dị mgbagwoju anya. Ọ nwere ike iweda carbohydrates dị iche iche, mepụta L- na D-lactic acid isomers, si otú ahụ na-edobe gburugburu acidic nke ikpu, na-egbochi mgbasa nke nje bacteria na-emerụ ahụ, ebe ọ na-emepụta hydrogen peroxide iji gbochie nje bacteria dị iche iche, na-ejikọta ya na ọkwa dị ala nke mbufụt. Lactobacillus crimp nwere ikike njigide siri ike, nnabata siri ike na acid na bile nnu, nwere ike ito nwayọ nwayọ na gburugburu acidic nke pH3.5, ma nwee ikike iweda cholesterol.
COA
| Ihe | Nkọwapụta | Nsonaazụ | |
| Ọdịdị | Ọcha ntụ ntụ | Ọcha ntụ ntụ | |
| Nyocha |
| Gafe | |
| Isi | Ọ dịghị | Ọ dịghị | |
| Njupụta dị larịị (g/ml) | ≥0.2 | 0.26 | |
| Ọnwụ na ihicha | ≤8.0% | 4.51% | |
| Ihe fọdụrụ na mgbanye | ≤2.0% | 0.32% | |
| PH | 5.0-7.5 | 6.3 | |
| Nkezi ịdị arọ molekụla | <1000 | 890 | |
| Ọla dị arọ (Pb) | ≤1PPM | Gafe | |
| As | ≤0.5PPM | Gafe | |
| Hg | ≤1PPM | Gafe | |
| Ọnụọgụ nje | ≤1000cfu/g | Gafe | |
| Colon Bacillus | ≤30MPN/100g | Gafe | |
| Yist & ebu | ≤50cfu/g | Gafe | |
| Ọrịa nje pathogenic | Ihe ọjọọ | Ihe ọjọọ | |
| Mmechi | Dakọtara na nkọwapụta | ||
| Ndụ nchekwa | Afọ 2 mgbe echekwara nke ọma | ||
Ọrụ
• Kwalite uto anụmanụ;
• Na-egbochi nje bacteria na-emerụ ahụ ma na-eguzogide ọrịa;
• Mee ka mmiri dị ọcha;
• ala eriri afọ pH, gbochie mmeputakwa nje bacteria;
• Na-akwalite ahụ mmadụ nkịtị metabolism;
• Inyere mgbaze; - emeziwanye nnabata lactose;
• Na-akwalite mmegharị eriri afọ, gbochie afọ ntachi;
• Kwalite nnabata protein, belata cholesterol ọbara;
• Na-akpali sel ndị na-alụso ọrịa ọgụ, meziwanye nchebe mmadụ;
Ngwa
• Ihe mgbakwunye nri
- Capsules, ntụ ntụ, mbadamba;
• Nri
- Ogwe, ihe ọṅụṅụ ntụ ntụ.
Ngwungwu & Nbunye
