Probiotic Lactobacillus
Item No.: | C-3 |
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Country: Taiwan
City: Taiwan
Address: No. 60, Sec. 3, Long-Gang Rd., Zhong-Li City, Taoyuan County 320
TEL: +886-3-4572121
Fax: +886-3-4512128
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These organisms are commonly used in the dairy industry in the manufacture of fermented dairy products like cheeses. They can be used in single-strain starter cultures, or in mixed-strain cultures with other lactic acid bacteria such as Lactobacillus and Streptococcus. Special interest is placed on the study of L. lactis subsp. lactis and L. lactis subsp. cremoris, as they are the strains used as starter cultures in industrial dairy fermentations. Their main purpose in dairy production is the rapid acidification of milk; this causes a drop in the pH of the fermented product, which prevents the growth of spoilage bacteria. The bacteria also play a role in the flavor of the final product.