Best Price Food Supplement Lactococcus Lactis Subsp. Cremoris

Product Details
Customization: Available
Powder: Yes
Customized: Non-Customized
Diamond Member Since 2019

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  • Best Price Food Supplement Lactococcus Lactis Subsp. Cremoris
  • Best Price Food Supplement Lactococcus Lactis Subsp. Cremoris
  • Best Price Food Supplement Lactococcus Lactis Subsp. Cremoris
  • Best Price Food Supplement Lactococcus Lactis Subsp. Cremoris
  • Best Price Food Supplement Lactococcus Lactis Subsp. Cremoris
  • Best Price Food Supplement Lactococcus Lactis Subsp. Cremoris
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Basic Info.

Model NO.
ST-Lactococcus lactis subsp. cremoris
Certification
GMP, ISO 9001, USP, BP
Suitable for
Adult
State
Powder
Purity
>99%
Modelnumber
Lactococcus Lactis Subsp. Cremoris
Selling Units
Single Item
Form
Powder
Extraction Type
Extraction
Packaging Details
Lactococcus Lactis Subsp. Cremoris
Active Ingredient
Lactococcus Lactis Subsp. Cremoris
Single Package Size
23X12X13 Cm
Grade
All Grade
Supply Ability
1000 Kilogram/Kilograms Per Month Chlorogenic Acid
Type
Extract
Single Gross Weight
1.500kg
Packaging
Drum, Aluminum Foil Bag
Cultivation Method
Lactococcus Lactis Subsp. Cremoris
Certificate
COA/MSDS
MOQ
1kg
Transport Package
Aluminium Bag Outside and Double Plastic Bag Insid
Specification
10%-98%
Trademark
SENTIAN
Origin
China
Production Capacity
1000 Kilogram/Kilograms Per Month Chlorogenic Acid

Product Description

 
Best Price Food Supplement Lactococcus Lactis Subsp. Cremoris
 

Introduction:

Lactococcus lactis subsp. cremoris is a lactic acid bacteria that belongs to the family Streptococcaceae. It is a non-motile, non-spore-forming bacterium with a spherical shape. This subspecies is characterized by its ability to ferment lactose, converting it into lactic acid.

Function:

Lactococcus lactis subsp. cremoris plays a crucial role in the production of various dairy products. It is utilized as a starter culture in the fermentation process, contributing to the development of flavor, texture, and aroma in products like cheese and yogurt. This bacterium is responsible for the acidification of milk through the production of lactic acid, which helps to preserve the product and inhibit the growth of harmful bacteria.

Application:

Cheese Production: Lactococcus lactis subsp. cremoris is commonly used as a starter culture in cheese production. It contributes to the development of desirable flavors and textures in different types of cheese, such as Cheddar, Gouda, and Camembert. The bacterium produces enzymes that break down lactose, proteins, and fats, leading to the formation of characteristic cheese flavors and textures.

Yogurt Production: This subspecies is also involved in the production of yogurt. It ferments lactose in the milk, producing lactic acid and lowering the pH. The acidification process gives yogurt its tangy taste and helps to thicken the product. Lactococcus lactis subsp. cremoris, along with other lactic acid bacteria, contributes to the fermentation and microbial stability of yogurt.

Best Price Food Supplement Lactococcus Lactis Subsp. CremorisBest Price Food Supplement Lactococcus Lactis Subsp. CremorisBest Price Food Supplement Lactococcus Lactis Subsp. CremorisBest Price Food Supplement Lactococcus Lactis Subsp. CremorisBest Price Food Supplement Lactococcus Lactis Subsp. Cremoris
 
 
 

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