Streptococcus Thermophilus Culture

Description

1. Product OverviewStreptococcus Thermophilus Culture is a high-potency, industrial-grade starter culture consisting of gram-positive, facultative anaerobic lactic acid bacteria specifically optimized for dairy fermentation. Its primary industrial use is as a core starter culture in yogurt, fermented milk, and plant-based dairy-alternative production, where it drives rapid acidification, texture development, and flavor formation. The key value proposition lies in its exceptional viability (≥10¹⁰–10¹¹ CFU/g), high temperature tolerance (35–42°C optimal growth), and symbiotic compatibility with Lactobacillus bulgaricus for consistent, high-quality fermentation. Strategically, this product is critical in the global fermented dairy market, which continues expanding due to rising demand for probiotic-rich foods, making reliable, high-performance starter cultures a non-negotiable sourcing priority for enterprise food manufacturers.

2. Key Specifications & Technical Characteristics

• Chemical composition/material components: Pure Streptococcus thermophilus strain (gram-positive, spherical/ovoid chains), non-pathogenic food-grade bacterium

• Purity level/grade: Industrial fermentation grade; ≥10¹⁰ to 10¹¹ CFU/g viable count; moisture content ≤5.0%; heavy metals <10 ppm; pathogen-negative (Salmonella, E. coli)

• Physical characteristics: White to light-yellow free-flowing powder; particle size optimized for rapid dissolution; density suitable for bulk handling

• Packaging options: 1kg foil bag; 500g/1kg/5kg foil bags; 10kg/carton; bulk customized packaging for industrial volumes

• Shelf life: 24 months when stored at 2–8°C in sealed original packaging; long-term storage at -18°C available

3. Core Industrial Applications

• Primary industries: Dairy manufacturing (yogurt, fermented milk), plant-based fermented products, probiotic supplement production, cosmetic/nutricosmetic formulations

• Specific operational use cases:

  • Yogurt fermentation (symbiotic co-culture with L. bulgaricus) for tart taste, thick texture, and preservation

  • Rapid acidification in fermented milk production with consistent acidity and appearance

  • Plant-based fermented alternatives requiring temperature-tolerant starter cultures

  • Probiotic capsules/powders for gut-health supplements (EPS production for gut/skin health)

• Performance advantages over alternatives:

  • Higher temperature tolerance ensures survivability in food processing stress

  • Produces exopolysaccharides (EPS) for improved texture and gut health benefits

  • Uniform taste, acidity, and appearance in every batch (consistent quality)

  • Enhanced lactose digestion and improved flavor/texture compared to conventional cultures

4. Competitive Advantages

• Quality consistency: GMP, ISO9001, Kosher, Halal, HACCP certified; batch-to-batch viability ≥10¹⁰ CFU/g with <5% moisture variance

• Supply reliability: Reliable China-based supplier with flexible bulk orders, private label options, and custom blend capabilities

• Logistics capability: Frozen storage method available; optimized for international shipping with 24-month shelf life at 2–8°C

• Price competitiveness: Reasonable wholesale pricing for bulk high-quality probiotics yogurt culture

• Sustainability benefits: Non-GMO, vegan, allergen-free, preservative-free formulation with no dairy/gluten/soy/corn allergens

• Technical support: Expert scientific oversight, complete documentation (strain identification CCTCC deposit), and customization flexibility

5. Commercial & Supply Information

• Minimum order quantity (MOQ): BULK 20MT (20 metric tons) for enterprise industrial sourcing [query]

• Loading capacity: Approximately 20MT per container (full container load for bulk industrial shipment) [query]