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Enzymes for Research, Diagnostic and Industrial Use

DVS Beverage Starter Cultures

Cat No.
PRBT-010
Description
There are two main lactic acid bacteria used in making homemade and catering yogurt. Usually L. bulgaricus and S. thermophilus are added at a ratio of 1:1. Other types have additional strains of bacteria, which affect the taste and potential health benefits of the curd.
Synonyms
DVS Beverage Starter Cultures
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