Starter Cultures - Beijing Doit Biotechnology Co., Ltd.

Starter cultures

小气泡.png A variety of types of starter for dairy products (yoghurt, cheese), fruit and vegetable juices, meat products, etc.

小气泡.png Unique flavors (including mild, intense, rich creamy aroma, rich aroma, etc.)

小气泡.png Low to high extracellular polysaccharides producing capacity

小气泡.png Different gel strength strains in solidified yoghurt

小气泡.png Strain with low to high viscosity

小气泡.png Good stability and high activity

小气泡.png Weak acidity in the late fermentation stage

Specially tailored strains for the Chinese market

小星星.png JOINTEC ® is specially designed to meet the high quality and high viable bacterial strains developed for Chinese customers.

小星星.png Fresh aroma, full mouthfeel, high viscosity, weak stringiness, weak acidity

小星星.png Acid production is rapid in the production process, shortening the fermentation time and improving the fermentation efficiency; at the same time, the acidity can be stably maintained at a low level after the shelf life.