Sourced from
traditional fermented foods, our lactic acid bacteria is refined by modern biological
fermentation and freeze drying technology, in international NSF-GMP certified workshop. The product is of high activity,
hign 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.
Starter culture
for domestic and food industry 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.
DVS Yogurt Starter Cultures, Homemade Starter Cultures,Beverage Starter Cultures, Biological Protective Agent JiangSu Wecare Biotechnology Co., Ltd. , http://www.wecare-life.com
Spraying zinc sulfate can prevent mushroom body from breaking
Some mushroom species, such as Pleurotus ostreatus, root mushroom, Pleurotus ostreatus, Pleurotus ostreatus, etc., due to the crisp Texture of the mushroom body, can be easily broken during transportation or processing, thereby reducing the value of the commodity. Such as long-term spraying of zinc sulfate mixture on the fruiting bodies of these mushrooms can significantly improve the toughness of the mushroom body. The formula of zinc sulfate mixture is: add 10 grams of zinc sulfate, 10 grams of magnesium sulfate, 15 grams of potassium dihydrogen phosphate, vitamin B11 tablets, and 2 milliliters of fat in 50 kilograms of clean water. After the above-mentioned drugs are fully dissolved, the spraying of the mist in the growth phase of the fruit body is performed in three times, which not only makes the mushroom body hypertrophic and has good toughness, but also increases its yield.