ICAB 2043 Lactobacillus plantarum is resistant to high temperature, fermented cheese
Lactobacillus plantarum
Purpose and characteristics
It can be used for yoghurt fermentation to experience the taste and aroma from 4000 meters above sea level.
Application scope and usage method
After the strain was activated, it was inoculated in milk at 3% inoculation rate and cultured at 37℃ for more than 12h to form curd.
Cultivation requirements for bacterial strains
Aerobic type: facultative anaerobic
Culture temperature: 37℃
Medium name: MRS Medium
Medium composition: Casein peptone 10.0g, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, diammonium citrate 2.0g, Tween 80 1.0g, K2HPO4 2.0g, MgSO4.7H2O 0.2g, MnSO4.H2O 0.05g, CaCO3 20.0g, AGAR 15.0g, distilled water 1.0L, pH6.8. Use of commercial finished media is recommended.
