Total：8 results total：2 pages Current Page 1
ICAB 2035 hydrolysis of Bacillus amyloides high-yielding protease
Bacillus amyloliquefaciens
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Strain number：
ICAB 2035
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Latin name：
Bacillus amyloliquefaciens
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Specific Use：
It is used to improve the fermentation performance of koji
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 2043 Lactobacillus plantarum is resistant to high temperature, fermented cheese
Lactobacillus plantarum
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Strain number：
ICAB 2043
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Latin name：
Lactobacillus plantarum
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Specific Use：
It can be used for yoghurt fermentation to experience the taste and aroma from 4000 meters above sea level.
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 2045 Micrococcus lactis is more tolerant to bile salt and fermented cheese
Pediococcus acidilactici
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Strain number：
ICAB 2045
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Latin name：
Pediococcus acidilactici
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Specific Use：
It can be used for yoghurt fermentation to experience the taste and aroma from 4000 meters above sea level.
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 2046 Micrococcus lactis fermented cheese
Pediococcus acidilactici
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Strain number：
ICAB 2046
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Latin name：
Pediococcus acidilactici
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Specific Use：
It can be used for yoghurt fermentation to experience the taste and aroma from 4000 meters above sea level.
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Inventory Status：
Spot goods
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Price：
¥1000.00
ICAB 2047 Leuconostoc entericum acid resistant, fermented cheese
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Strain number：
ICAB 2047
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Latin name：
Leuconostoc mesenteroides
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Specific Use：
It can be used for yoghurt fermentation to experience the taste and aroma from 4000 meters above sea level.
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Inventory Status：
Spot goods
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Price：
¥1000.00
Leuconostoc mesenteroides
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Strain number：
ICAB 2050
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Latin name：
Leuconostoc mesenteroides
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Specific Use：
It can be used in fermentation, production and research of fruit vinegar with high acid yield
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Inventory Status：
Spot goods
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Price：
¥1000.00
