Total:13 results total:3 pages Current Page 1
ICAB 2012 Lactobacillus plantarum has high malic-lactic acid conversion and degrades bioamines
Lactobacillus plantarum
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Strain number:
ICAB 2012
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Latin name:
Lactobacillus plantarum
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Specific Use:
Make a promoter for malolactic fermentation.
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Inventory Status:
Spot goods
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Price:
¥1000.00
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