Description
- Probiotic Starter Cultures.
- Concentrated Freeze-dried Cultures.
- The number of viable active cells is a minimum of 1 x 1010 CFU per gram.
- The strains GENESISTM are isolated and selected from natural sources and they are not genetically modified.
- Direct starter cultures for 500, 1000, 2000 L
Classification
- The production qualities of the starter cultures are enabling the making of probiotic yogurt products with different taste, flavour and consistency.
- The probiotic cultures contain strains of fermented milk microorganisms, isolated from their natural Bulgarian sources and selected according to their healthy nutritional values. This will allow the milk products manufacturer to bring a greater choice of health foods on the market.
- The probiotic and therapeutic qualities of the strain Lactobacillus bulgaricus in our starter cultures are well studied in many prestigious medical organisations.
Their antimicrobial activities are vital for the regeneration processes of the intestines.
They are important factor in cholesterol biodegrading, detoxification, preventing tumour formation, boosting the immune system, normalising the microflora of the intestines, lowering the cholesterol levels.
| Name | Composition | Characteristics application |
| ВY31, ВY37, BY39, BY40, BY42 | Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum Bifidobacterium breve Bifidobacterium adolescentis Lаctobacilus bulgaricus Streptococcus thermophilus |
The final product has creamy homogenous consistency, from moderate to high viscosity and pure fermented milk taste and flavor. The cultures have low post acidification. Suitable for production of stirred and set bio yogurt. |
| ВA10, ВA12, ВA20, ВA22 | Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum Bifidobacterium breve Bifidobacterium adolescentis Lаctobacilus bulgaricus Lactobacillus acidophilus Streptococcus thermophilus |
The final product has creamy homogenous consistency, from moderate to high viscosity and pure fermented milk taste and flavor. Suitable for production of stirred and set bio yogurt. |
| ВioMix1, ВioMix2 | Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum Bifidobacterium breve Bifidobacterium adolescentis Lаctobacilus bulgaricus Lactobacillus acidophilus Streptococcus thermophilus Lactobacillus casei sp. rhamnosus |
The final product has creamy homogenous consistency, from moderate to high viscosity and pure fermented milk taste and flavor. Suitable for production of bio yogurt beverages. |
| IM | Lactobacillus casei sp. rhamnosus Streptococcus thermophilus Lactococcus diacetylactis |
The final product has creamy homogenous consistency, moderate viscosity and pure fermented milk taste and flavor. Suitable for production of bio yogurt beverages. |
| LM | Lаctobacilus bulgaricus Lactobacillus acidophilus Lactobacillus casei sp. rhamnosus Lactobacillus plantarum Streptococcus thermophilus Lactococcus diacetylactis |
The final product has creamy homogenous consistency, moderate viscosity and pure fermented milk taste and flavor. Suitable for production of bio yogurt beverages. |
| BM | Bifidobacterium complex Lаctobacilus fermentum Lactobacillus acidophilus Lactobacillus plantarum Lactobacillus casei sp. rhamnosus Streptococcus thermophilus Lactococcus diacetylactis |
The final product has creamy homogenous consistency, moderate viscosity and pure fermented milk taste and specific flavor. Suitable for production of bio yogurt beverages. |
