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LACTOBACILLUS HELVETICUS

LACTOBACILLUS HELVETICUS

DESCRIPTION:

Lactobacillus Helveticus is a Gram-positive, beneficial lactic acid bacterium commonly used in dairy fermentations. The cells are rod-shaped and grow optimally between 40–45°C. It supports digestion, protein breakdown and intestinal health.

Viable count/content:
Min – 100 Billion CFU/GM
Max  – 1 Trillion CFU/GM

Shelf life: 18 Months for bulk storage

Available form: Powder

Appearance: White to cream

Storage Conditions:
Store in a cool, dry place below 25°C.
Protect from direct sunlight and moisture.

  • Description
Description

Benefits of Lactobacillus Helveticus

🦐 🐟Improves gut health and digestive efficiency.

🦐 🐟Enhances growth performance and feed conversion ratio (FCR).

🦐 🐟Helps maintain a balanced intestinal microbiome.

🦐 🐟Supports immune function and improves stress tolerance.

🦐 🐟Improves survival rates and overall productivity.

🦐 🐟Promotes healthier fish and shrimp culture systems.

🐄🐐🐑Supports healthy intestinal microbial balance and digestive efficiency.

🐄🐐🐑Improves nutrient utilization and feed conversion.

🐄🐐🐑Helps reduce digestive disturbances and enteric disorders.

🐄🐐🐑Enhances immune function and overall animal performance.

🐄🐐🐑Contributes to improved growth and productivity.

🐄🐐🐑Promotes better health and well-being.

🐔Improves growth performance and feed conversion ratio (FCR).

🐔Enhances nutrient utilization and digestive efficiency.

🐔Helps reduce intestinal pathogens and digestive disorders.

🐔Supports immune function and disease resistance.

🐔Improves flock uniformity and overall productivity.

🐔Helps maintain a balanced gut microbiome for better performance.

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