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Probiotics are actually friendly bacteria and good yeast. Over thousands of years our bodies and probiotics have developed a mutually beneficial relationship. The probiotic bacteria can't live without us - and we can't live without the probiotics!Scientists have only recently discovered how they can harness the power of these pint-sized probiotics. Probiotic supplements are now available in probiotic pills and powders. You can also make your own whole foods probiotics with fermented foods. You can also make your own probiotic drinks.Here is a partial list of what probiotics do for you:enhance immunityimprove digestiondecrease allergiesimprove mood  You might be surprised to learn there are well over 500 different types of probiotics that are native to you...
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Production Capacity1. Annual production of 500 tons of high-active probiotics powder and 5000 tons of probiotic derivatives;2. Purification workshop in line with the drug GMP C grade (part A grade);3. System certifications of FSSC22000, GMP, Kosher and Halal etc.;4. Automatic fermentation control system, advanced high-efficiency separation and enrichment system, subzero vacuum freeze drying system;5. High-quality and multi-standards production systems of powder, granules, tablets, and capsules etc.;6. Strong energy sources supply system, two grade pure water preparation system, temperature and humidity control system, dust control system and sewage treatment system;7. Perfect and precise manufacture process system, personnel management system, facility operating regulations and quality man...
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There are two main lactic acid bacteria used in making homemade and catering yogurt. Usually L. bulgaricus and S. thermophilus are added at a ratio of 1:1. Other types have additional strains of bacteria, which affect the taste and potential health benefits of the curd. Types of yoghurt starter cultures   TypePropertiesApplications ScopeAcidified CapacityTextureFlavorSet yoghurtStirred   yoghurtDrinking   yoghurtYo-Cul 175FastFirm curd/ Short   structureSoftHighly   recommendSuitableYo-Cul 474FastLittle viscous/Short structureTraditional Highly   recommendRecommendYo-Cul 678FastMiddle viscous/Short structureTraditionalRecommendSuitableRecommendYo-Cul 862Fast,low post-acidificationThickVery softSuitableRecommendSuitableYo-Cul 876FastThickSof...
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 culturesType    Fermented time   PropertiesRecommend ApplicationsYo-Cul 25972hClassical yakult flavored,Long-time fermentationYakult   flavored lactic beverageYo-Cul 36972hHigh activity,yakult flavored,Long-time fermentationYakult   flavored lactic beverageYo-Cul 26648hShort-time fermentation;Rich yakul...
This is our solution to enhance the stability of fermented milk products during shelf life. It is based on the prohibiting mechanism of natural lactic acid bacteria on molds and yeasts, without adding any chemosynthetic preservatives, while has little effect on product acidity and flavor. Wecare biological protective agent helps realize your requirements on clean labeling while guaranteeing your product safety and quality. Wecare-bio is able to formulate the most suitable and personalized solution to your products with different processing and features. Product MeritsApplication AreaYo-Guard360-A1. Inhibit the growth of yeast and mold2. Labeled live bacteria3. Minimal influence of sense Solid、Stirred and Drinking yoghurt,Sour cream,Fresh cheese Yo-Guard360-B1.  Inhibit ...
Our starter culture for catering use are made of selected Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus in NSF-certified GMP workshop, formulated with highly active freeze dried probiotics powder and other dietary ingredients. It is good for family and industry to make yoghurt, pickled vegetable and enzyme with good quality.Types of catering yoghurt starter cultureTypeThicknessRopinessPropertiesPF475+ Low Short texture, Strong fermented flavor and tender taste of yoghurt.PF885+ + Slight Good mouth thickness, Strong sense of physical,High speed acidification ability,Mild flavorPF981+ + +Low Can ferment in  room temperature,Strong cheese flavor,Richness mouthfeel.Advantage:1. Powerful strains resource base, over thousands of clear fe...