Recommended list of dairy cultures
- Fermentation of cheese, butter and other dairy products
- Fermentation of yogurt
- Production of yoghourt
- Production of yoghourt
- Production of exopolysaccharides and kefir milk
- Production of exopolysaccharides and kefir milk
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Yoghurt production; Positive control strain of GB 4789.35-2016 National Food Safety Standard-Examination of Lactic acid bacteria.
- For the production of probiotic dietary supplements
- Taxonomical study, turning threonine into acetaldehyde, production of dairy products, production of probiotic dietary supplements
- Production of yougurt, for the production of probiotic dietary supplements
- Lactic acid starter
- Production strain of beverage drinks
- Production of yoghourt
- Lactic acid starter
- The study of fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Production of yoghourt
- Production of yoghourt
- The study of fermented milk products
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of cheese
- Production of yoghourt and buttermilk
- Production of milk residue
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Used for the production of Swiss cheese, inhibiting clostridium bacteria aerogenesis, production of nisin from streptococcus lactis
- Production of yoghourt
- Production of acid milk
- Production of acid cream
- Production of acid cream
- Production of yoghourt
- Production of yoghourt
- Production of acid cream
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Research of fermentation dairy
- Production of yoghourt
- Fermentation of yoghourt
- Fermentation of dairy products and other related products
- Fermentation of dairy products and other related products
- Production lactic acid bacteria's exopolysaccharides. Potential starter culture.
- Production of yoghourt
- Yoghurt production; Reference strain of GB 4789.28 Quality Requirements of Medium and Reagents .
- Production of yoghourt, often used with CICC 6063
- Production of American cheese and enshine fungi health care food
- Production of yoghourt
- Production of yoghourt
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Lactic acid starter
- Production of yoghourt
- Production of yoghourt
- Production of L-, D-lactic acid
- Food, dairy products, milk beverages
- Dairy products, milk beverages
- Yoghurt production; Reference strain of GB 4789.28 Quality Requirements of Medium and Reagents.
- Production of sour soybean milk
- Production of sour soybean milk
- Yoghurt production (Often used in conjunction with CICC 6064); Positive control strain of GB 4789.35-2016 National Food Safety Standard-Examination of Lactic acid bacteria .
- Production of sour soybean milk
- For the production of probiotic dietary supplements
- For the production of yoghourt and probiotic dietary supplements
- For the production of probiotic dietary supplements
- Detecting the penicillin in milk; production of probiotic dietary supplements
- Taxonomical study, aminopeptidase, quality control bacterial strain "Production of probiotic dietary supplements"
- Detection of penicillin in milk; Production of probiotic dietary supplements; Positive control strain of GB/T 4789.27-2008 National Food Safety Standard-Examination of residue of antibiotics in fresh milk .
- For the research of, production of yoghourt
- Production of yoghourt
- Production of yoghourt
- Production of yoghourt
- The study of fermented milk products
- The study of fermented milk products
- Fermentation of yoghourt
- Dairy fermentation; Positive control strain of GB 4789.35-2016 National Food Safety Standard-Examination of Lactic acid bacteria.
- Dairy product (bacterial strain of USA)
- Fermenting dairy products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Fermentation agent for the production of cheese, butter and other fermented milk products
- Lactic acid starter
- Detection strain of Vitamin H
