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Description
Lactobacillus kefiranofaciens subsp. Kefiranofaciens is one of the microbial components of kefir grains. It has good fermentation characteristics and is a new food raw material. It is a lactobacillus that can produce kefir polysaccharides. The powder of this strain is white or slightly yellow powder to fine particles.
Lactobacillus kumissi subsp. kumissi is included in the list of recommended biologics in the European Food Safety Authority Qualifications (QPS) list and in the Bulletin of the International Dairy Federation (Bulletin of the IDF 455/2012) "Catalogue of Microbial Species Technically Necessary in Fermented Foods", which has been approved for use in Canada and South Korea. The safety evaluation research carried out at home and abroad has proved that the strain has good food safety.
Product Description
Product Name | Lactobacillus kefiranofaciens subsp. Kefiranofaciens |
Specification | 100 Billion cfu/g |
Appearance | white or slightly yellow powder |
Grade | Food grade |
Test method | GB4789.34 |
Odor | Slight Ferment odor |
MOQ | 10KG |
Storage conditions | -18°C for longtime, 2~8°C for short turn. |
Sample | Available |
Packing | 1kgg/ Aluminum foil bag |
Shelf life | 24 months. |
Application
Lactobacillus kumissi can increase the viscosity of yogurt through its own metabolites, which can avoid affecting the taste and quality of fermented dairy products due to the addition of thickeners and stabilizers, making yogurt more delicious and high-quality.
Lactic acid bacteria exopolysaccharides have unique physical and rheological properties and recognized food safety. They are natural biological thickeners that can replace the currently used stabilizers or thickeners derived from non-food-grade bacteria. It has important applications in the processing of fermented dairy products, which can improve the yield of cheese, reduce the syneresis of yogurt gel, and solve the quality problems such as easy gel breakage, low viscosity, and easy precipitation of whey that often occur in yogurt production.
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