|
HS Code |
941796 |
| Scientific Name | Lactococcus lactis subsp. lactis |
| Taxonomy | Bacteria, Firmicutes, Lactobacillales, Streptococcaceae |
| Morphology | Gram-positive cocci |
| Oxygen Requirement | Facultative anaerobe |
| Optimum Temperature | 30°C |
| Optimum Ph | 6.5 |
| Habitat | Dairy products and plant surfaces |
| Fermentation Type | Homofermentative lactic acid fermentation |
| Industrial Use | Starter culture in cheese and buttermilk production |
| Motility | Non-motile |
As an accredited Lactococcus Lactis Subsp. Lactis factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White, vacuum-sealed aluminum pouch containing 250g of **Lactococcus Lactis Subsp. Lactis**; labeled with batch number, storage instructions, and expiry date. |
| Shipping | Lactococcus lactis subsp. lactis is shipped in insulated packaging with ice packs or dry ice to maintain a stable, low temperature and preserve viability. The shipment complies with biological material transport regulations and includes clear labeling and documentation to ensure safe handling and prompt delivery upon arrival. |
| Storage | **Lactococcus lactis subsp. lactis** should be stored in a tightly sealed container under refrigeration (2–8°C) to maintain viability and prevent contamination. Protect from moisture, heat, and direct sunlight. Use a dry, clean, and sterile environment for handling. For long-term storage, freezing at –20°C or lower is recommended, preferably in a cryoprotectant solution to ensure cell survival. |
Competitive Lactococcus Lactis Subsp. Lactis prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
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