Freeze-dried Streptococcus thermophilus Powder
This product is a raw material for food manufacturing. It is not intended for direct consumption and is not sold to retail or individual customers.
 
                | Product Information | |
|---|---|
| Product Overview | Freeze-dried Streptococcus thermophilus Powder | 
| Product Type | Raw material | 
| Grade | Food grade | 
| Target | Streptococcus | 
| Source | Human | 
| Genetic Modifications | None | 
| Appearance | White to light yellow powder | 
| Size | 1kg; 5Kg; 10Kg; 25Kg; other. | 
| MOQ | 1Kg | 
| Storage | Store sealed at -18°C or below. | 
| Shelf Life | 24 months | 
| Note | 1. Characters of the strain are genetically identified. 2. Types of probiotic blends/premixes could be provided based on the clients' requirements. 3. Tyndalized (Heat-Sterilized) specifications could be provided based on clients' requirements. 4. Complete data sheet is available based on the clients' requirements. | 
| Target Introduction | |
|---|---|
| Introduction | The selected high-quality Streptococcus thermophilus is processed into freeze-dried powder by a freeze-drying process. The ingredients contain strain and cryoprotectant. The product is in powder form, without visible impurities, and the color is white to light yellow. Streptococcus thermophilus is a Gram-positive bacterium, and a fermentative facultative anaerobe. Streptococcus thermophilus is one of the most widely used bacteria in the dairy industry. It helps make reduced-fat cheese with similar characteristics to regular, full-fat cheese. | 
| Alternative Names | Streptococcus thermophilus; Streptococcus salivarius subsp. thermophilus; S. thermophilus | 
Although not for human consumption, food-grade probiotics are also used in animal feed.
For Preclinical Animal Research Use (Gavage study), Please inquire about our customized lab-scale probiotic production services.
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This product is a raw material for food manufacturing. It is not intended for direct consumption and is not sold to retail or individual customers.
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