ICAB

ICAB 2045 Micrococcus lactis is more tolerant to bile salt and fermented cheese

Pediococcus acidilactici

Product name：

ICAB 2045 Micrococcus lactis is more tolerant to bile salt and fermented cheese Pediococcus acidilactici
Strain number：

ICAB 2045
Latin name：

Pediococcus acidilactici
Specific Use：

It can be used for yoghurt fermentation to experience the taste and aroma from 4000 meters above sea level.
Source：

Separated from Tibetan yak cheese.
Price：

¥1000.00

Purpose and characteristics

It can be used for yoghurt fermentation to experience the taste and aroma from 4000 meters above sea level.
It can grow under 7%Nacl, 45℃, 0.1% bile salt and pH4.0 conditions. More resistant to bile salt, helps the body absorb.

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