Total：9 results total：2 pages Current Page 1
ICAB 10277. Icab 10277
Saccharomycopsis fibuligera
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Strain number：
ICAB 10277
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Latin name：
Saccharomycopsis fibuligera
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Specific Use：
Enhance the alcohol sweet, soft sweet feeling, and improve the aftertaste, give the wine flavor.
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 10279 Abnormal Wickham yeast has high tolerance
Wickerhamomyces anomalus
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Strain number：
ICAB 10279
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Latin name：
Wickerhamomyces anomalus
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Specific Use：
High yield of ethyl acetate, which can be used to enhance the aroma of products; Resistant to acid.
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 10280 Abnormal Wickham yeast high yield ester
Wickerhamomyces anomalus
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Strain number：
ICAB 10280
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Latin name：
Wickerhamomyces anomalus
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Specific Use：
High yield of ethyl acetate, which can be used to enhance the aroma of products; Resistant to acid.
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 10308 Abnormal Hansenyeast
Hansenula anomala
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Strain number：
ICAB 10308
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Latin name：
Hansenula anomala
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Specific Use：
It can be used to strengthen daqu with different flavor types to increase the content of ethyl acetate in finished wine. The strain had strong oxidation characteristics and ester production capacity.
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 2052 caproic acid bacteria
/
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Strain number：
ICAB 2052
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Latin name：
/
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Specific Use：
Can be used for liquor production
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 2053 Bacillus licheniformis
Bacillus licheniformis
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Strain number：
ICAB 2053
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Latin name：
Bacillus licheniformis
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Specific Use：
Can be used for liquor production
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Inventory Status：
Spot goods
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Price：
¥1000.00
