Kev piav qhia
Lactobacillus kefiranofaciens subsp. Kefiranofaciens yog ib qho ntawm cov kab mob microbial ntawm kefir nplej. Nws muaj cov yam ntxwv zoo fermentation thiab yog cov khoom noj tshiab. Nws yog lactobacillus uas tuaj yeem tsim kefir polysaccharides. Cov hmoov ntawm cov kab no yog dawb los yog daj me ntsis hmoov rau cov khoom zoo.
Lactobacillus kumissi subsp. kumissi muaj nyob rau hauv cov npe ntawm cov kev pom zoo biologics nyob rau hauv European Food Safety Authority Qualifications (QPS) daim ntawv teev thiab nyob rau hauv cov ntawv xov xwm ntawm lub International Dairy Federation (Bulletin ntawm lub IDF 455/2012) "Catalogue ntawm Microbial Species Technically Necessary nyob rau hauv Fermented Foods", uas tau pom zoo siv hauv Canada thiab Kaus Lim Qab Teb. Kev soj ntsuam kev nyab xeeb kev tshawb fawb tau ua nyob rau hauv tsev thiab txawv teb chaws tau ua pov thawj tias tus kab mob no muaj kev nyab xeeb zaub mov zoo.
Product Description
Khoom npe | Lactobacillus kefiranofaciens subsp. Kefiranofaciens |
Specification | 100 billion cfu/g |
Qhov tshwm sim | hmoov dawb los yog daj me ntsis |
Qib | Qib zaub mov |
Kev sim | GB4789.34 |
tsw | Slight Ferment tsw |
MOQ | 10 KG |
Cia tej yam kev mob | -18 degree rau lub sijhawm ntev, 2 ~ 8 degree rau luv tig. |
Qauv | Muaj |
Ntim | 1kg / Aluminium ntawv ci hnab |
Txee lub neej | 24 hli. |
Daim ntawv thov
Lactobacillus kumissi tuaj yeem ua kom cov viscosity ntawm yogurt los ntawm nws tus kheej cov metabolites, uas tuaj yeem tsis cuam tshuam qhov saj thiab zoo ntawm cov khoom noj siv mis fermented vim qhov sib ntxiv ntawm cov thickeners thiab stabilizers, ua yogurt ntau qab thiab zoo.
Cov kab mob Lactic acid exopolysaccharides muaj lub cev thiab lub cev rheological thiab paub txog kev nyab xeeb ntawm zaub mov. Lawv yog natural biological thickeners uas tuaj yeem hloov cov tshuaj stabilizers tam sim no los yog thickeners tau los ntawm cov kab mob uas tsis yog khoom noj. Nws muaj cov ntawv thov tseem ceeb hauv kev ua cov khoom siv mis nyuj fermented, uas tuaj yeem txhim kho cov txiaj ntsig ntawm cheese, txo cov syneresis ntawm yogurt gel, thiab daws cov teeb meem zoo xws li yooj yim gel breakage, tsis tshua muaj viscosity, thiab yooj yim nag lossis daus ntawm whey uas feem ntau tshwm sim hauv yogurt ntau lawm.
Cim npe nrov: Freeze drying lactobacillus kefiranofaciens, manufacturers, hoobkas, kev cai, lag luam wholesale, bulk
