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DAIRY MATRICES

Microbial cultures
CONCEPTS AND INFORMATION
Lactic acid bacteria (LABs) are found in the food industry mainly in dairy production. Recently, industries have given even greater importance to LABs as an enrichment factor, not only for their latent bioconservative action, acting against pathogenic microorganisms, but also for their potential to support well-being through health-related benefits.

Specific cultures of live bacteria.

  • Protection and viability – no physicochemical changes in the product throughout the shelf-life;
  • Resistance to variations in temperature, pH and preservatives;
  • Possibility of inoculation before or after pasteurization;
  • Stability of the ingredient without refrigeration for up to two years;
  • Forms of presentation – Ingredients available in Standard and multilayer microencapsulated forms.

Neoimuno® - Beta-glucanas

Neoimuno® Beta glucans – source of beta glucans derived from Saccharomyces cerevisiae cell wall, purified and standardized in 1,3 / 1,6 linkages.

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