Harvested from traditional fermented foods, our lactic acid lactobacillus is refined by modern biological fermentation and freeze drying technology, in international NSF－GMP certified workshop. The product is of high-activity, high-density and high-stability, easy for transportation and storage, meeting different requirements when manufacturing various fermented milk or yogurt, giving them excellent structure and texture.
Types of beverage starter cultures
Type | Fermented time | Properties | Recommend Applications |
Yo-Cul 259 | 72h | Classical yakult flavored，Long-time fermentation | Yakult flavored lactic beverage |
Yo-Cul 369 | 72h | High activity， yakult flavored，Long-time fermentation | Yakult flavored lactic beverage |
Yo-Cul 266 | 48h | Short-time fermentation；Rich yakult flavor | Yakult flavored lactic beverage |
Yo-Cul 286 | 24h | Fast fermentation， Rich yakult flavor | Yakult flavored lactic beverage; Yoghurt flavored lactic beverage |
Yo-Cul 295 | 8-12h | Fast fermentation， Rich flavor | Yakult flavored lactic beverage; Yoghurt flavored lactic beverage |
Yo-Cul 103 | 24h | Fast ferment Mush fruit、vegetable juice of botanical beverages, Rich fermentation flavor | Vegetable protein drinks; Vegetable juice |
Yo-Cul 105 | 72h | ferment Mush fruit、vegetable juice of botanical beverages，Rich fermentation flavor | Vegetable protein drinks; Vegetable juice
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Recommend dosage:
Milk volume | 1L | 100L | 1000L | 2500L |
DVS dosage | 0.2U | 20U | 200U | 500U |
Executive standard:
Q/JSZS 0001S
Storage condition:
Keep sealed at below -18°C refrigerator for 24 months.
Operating guide:
First, take out of the starter culture, and leave it in room temperature for 15 minutes, then shake the bag slightly in order to scatter the inner powder. After you sterilized hands, outside bag, scissors and other tools, then scissor bags under the asepsis environment. Finally, add the culture into milk container and stir 15 minutes for full dissolution, then start to ferment.