01 high sticky starter

yukio okamoto, C975 - F product features:
(1) the high viscosity of lactic acid bacteria starter you;
(2) the good drawing, spoon dig wiredrawing sustainable 20-30 s;
(3) under the same medium, can reduce 2 kg of stabilizers usage;
(4) reduce the milk solid solid system;
(5) high density cultivation, starter cultures living bacterium number can reach 1010-1011 cfu/g;
(6) have good stability, through the synergy between the strain distribution and strain, guarantee the stability of strains.

02 after weak acid starter

yukio okamoto, C333 - F product features:
(1) after the weak acid lactic acid bacteria starter cultures;
(2) fermentation 5-6 hours, up to 70 ° T;
(3) thick, medium viscosity;
(4) the shelf life after 21 days at room temperature placed acid can keep at 95 ° T;
(5) high density cultivation, starter cultures living bacterium number can reach 1010-1011 cfu/g;
(6) have good stability, through the synergy between the strain distribution and strain, guarantee the stability of strains.

03 flavour of starter cultures

yukio okamoto, C779 - F product features:
(1) fermentation 8-9 hours, up to 80 ° T;
(2) fine and refreshing degree is high,
(3) has a unique flavor of diacetyl, suitable for mixing and frozen yogurt;

4 high acid starter

yukio okamoto, C698-1 f product features:
(1) the medium viscosity, acid yeast aroma;
(2) the rapid produce acid, 5 hours, fermentation acidity of up to 80 ° T;
(3) in fermented milk beverage products suitable for short time.

05 gas yoghurt starter cultures

yukio okamoto, C312-1 f product features:
(1) fermentation at low temperature (16 to 18 hours, to 75-80 ° T;
(2) unique cryogenic cheese aroma;
(3) in the fermentation process of strains of carbon dioxide, has the unique taste of brake, the first gas yoghurt starter cultures on the market;
(4) the shelf life state has good water retention.

6 traditional fermented milk starter

yukio okamoto, C356 - F product features:
(1) the low temperature fermentation 7 to 8 hours, to 90-95 ° T;
(2) the traditional yeast aroma, and refreshing.
(3) type is suitable for the old traditional yogurt coagulation products;
(4) high density cultivation, starter cultures living bacterium number can reach 1010-1011 cfu/g;
(5) good stability: the synergies between the strain distribution and strain, guarantee the stability of strains.

07 live function starter cultures

naqu 4580 product features:
Naqu 4580 strains from an altitude of 4580 meters of Tibet naqu area of fermentation products, applicable to the production of acid at room temperature Milk and milk beverage products, the strain has the following characteristics:
(1) acetic acid flavor: naqu 4580 can produce a large amount of acetic acid, give species peculiar aroma acetate;
(2) high gamma aminobutyric acid: naqu 4580 fermentation yogurt can produce gamma-aminobutyric acid content between 600-650 ug/g, help sleep, the effect of anti-anxiety and auxiliary fall blood pressure;
(3) the probiotic fermented: Nagqu - 4580 USES the vice lactobacillus casei and lactobacillus fermenting, Switzerland, the number of living bacterium can reach 109 cfu/ml.

yukio okamoto, C18K - F yogurt (disambiguation) product features:
(1) the discrepancy in bifidobacterium bifidobacterium, bifidobacterium milk, long, short bifidobacterium, infant bifidobacteria, youth of bifidobacterium fermented lactic acid bacteria strains;
(2) full have piled up feeling, taste exquisite and smooth;
(3) pure bifidobacterium fermentation, rich in 8 strains of bifidobacterium, living bacterium number 1 * 108 or higher cfu/ml;
(4) has the functions of adjusting human body's intestines, the function of the ease constipation effect.

08 plant-based starter

PC - 01 product features:
(1) applies to plant-based soy fermentation;
(2) 8-9 hours, 35 ℃ fermentation can reach 45 to 50 ° T;
(3) to adopt xing technology and strain fermentation, fermentation to produce a large amount of butyl ketone, glutaric ketone, ethyl ketone material such as benzoin, volatile acid and acetic acid, caproic acid and other chemicals, with general yogurt fermentation aroma substances are very similar.

FVC - 01 product features:
(1) suitable for fruit and vegetable products fermentation;
(2) 37 ℃ fermentation of 14 to 18 hours, can reach 55-65 ° T;
(3) after fermentation, pure and fresh and fruity esters substance, ethyl acetate, isoamyl butyrate, isoamyl acetate ethyl caproate, caproic acid, 3 - hydroxy ethyl caproate is significantly increased before fermentation, basic is about 2 times before fermentation; And produces a certain amount of butyl ketone, lactic acid, butyric acid and caproic acid fermentation material, make whole aroma is more relaxed, sweet and delicious.