1. Ensure the pure culture of the strains, be careful not to use strains contaminated by other bacteria, and do not connect and cultivate them at close range. Disclaimer: Some articles on this website are transferred from the Internet. If the legal rights of a third party are involved, please inform this website for processing. phone Food emulsifier refers to the material that can improve the surface tension between various constituent phases in the emulsifying system and form uniform dispersion or emulsifying body, also known as surfactant. Or to make the insoluble liquid into uniform dispersed phase (emulsion) of the material, add a small amount of oil and water can significantly reduce the interface tension, emulsifying effect of food additives.
The emulsifiers provided by our company include: sodium stearyl lactate, calcium stearyl lactate, diacetyl tartrate monoglyceride, sucrose fat ester, distilled monoglyceride, laurate monoglyceride, propylene glycol fatty acid ester, polyglycerin monostearate, etc.
Besides the emulsifying agents material in supply, our company also can custom your unique formula upon your requirements. The formula is under confidential to protect your business.
sodium stearyl lactate, calcium stearyl lactate, diacetyl tartrate monoglyceride, sucrose fat ester, distilled monoglyceride Allied Extracts Solutions , https://www.nballiedbiosolutions.com
2. Strictly control the number of passages of the bacteria, reduce mechanical damage, and ensure the vigor of the bacteria.
3. Appropriate low-temperature storage of strains. Low-temperature strains such as mushrooms and shiitake mushrooms are beneficial to preserve the vigor of mycelium at 4°C, and high-temperature strains such as straw mushrooms are beneficial to preserve the vitality of mycelium at 16°C. .
4. Avoid multiple passages in a single or the same medium; strains should not be used for too long, as over-age strains will age, and aging and degradation are organically linked, and strains with weak viability are prone to degradation.
5. Strains should be rejuvenated on a regular basis, under conditions of suitable temperature, suitable pH, sufficient oxygen, and free of bacteria.
6. Perform spore separation every year to discover excellent strains through sexual reproduction, and consolidate the genetic characteristics of excellent strains through tissue separation.
Emulsifiers in food include:
Emulsification; Foaming effect; Suspension; Demulsification and defoaming; Complexation; Crystallization control; Wetting; Lubrication.
How to maintain the vitality of the strain