Category:
Active Pharmaceutical Ingredients
CAS NO:
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Standard:
In-house Standards,
Lactobacillus helveticus is a thermophilic probiotic bacterium widely utilized in dairy fermentation. It is characterized by its ability to produce bioactive peptides through enzymatic hydrolysis of milk proteins. This microorganism is distinct from chemical compounds; therefore, it possesses no molecular formula or CAS number.
Storage requires strict temperature control (typically -20°C) to maintain viability. Clinical use should be monitored in immunocompromised patients due to potential infection risks. Ensure compliance with local food safety regulations regarding live culture concentrations.