Products

Blend for the production of Stinky tofu

Product Information

Product Type

Strains

Microbial Blends

Product Method

Fermentation

Composition

Bacteria, fungal spores, proteins, nutritional carriers

Appearance

Powder

Feature

High viable count; High activity

Effect

Function

1. Help stinky tofu develop a strong smell and unique taste.
2. Help inhibit the growth of harmful bacteria and ensure the safety and quality of the final product.

Size

Customizable

Application

Food Industry

Use Recommendations

Use Levels

0.5%-1%

Warnings

Storage

Store in a cool and dry place.

Shelf Life

12 months

Shipping

Timely shipping by optional means

For Research Use Only.

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