Lactobacillus helveticus

Lactobacillus helveticus is a thermophilic, Gram-positive, rod-shaped lactic acid bacterium of the family Lactobacillaceae, long used as a starter culture in hard cheeses and fermented milks. Nustras supplies it as a freeze-dried culture powder, with viable count expressed in colony-forming units per gram, for probiotic-category and fermentation use.

The culture powder is formulated into probiotic supplements in capsule, sachet and tablet form, into multi-strain blends, into fermented dairy and plant-based products as a starter culture, and into functional foods and feed.

The material is a white to cream, free-flowing powder on a food-grade carrier such as maltodextrin, with viable count standardised to specification at release. Identity is confirmed by DNA-based and phenotypic methods, viable count by plate enumeration, and heavy-metal, contaminant and pathogen limits are supplied to specification and confirmed on each lot's certificate of analysis. Cold storage is recommended to maintain viability.

Nustras supplies Lactobacillus helveticus in bulk commercial quantities, in sealed foil bags with desiccant and fibre drums, to manufacturers and formulators internationally, with a certificate of analysis, specification sheet and country-of-origin documentation on every lot. Lactobacillus helveticus is an accepted food culture and supplement ingredient in major markets; buyers confirm the strain, permitted use and claim for their application. Contact us for grade, viable count, pricing per kilogram and lead time.