Microbial Culture Database
Our kits utilize carefully selected bacterial and yeast strains. Each culture is documented with its specific role in the transformation process.
Lactobacillus Casei
Primary culture for vegetable fermentation. Optimal temperature range: 18-22°C. Synthesis difficulty: Low. Commonly used in sauerkraut and kimchi production.
Difficulty Rating: 2/5
Streptococcus Thermophilus
Essential for yogurt and soft cheese production. Requires temperatures between 40-45°C. Synthesis difficulty: Medium. Produces lactic acid during fermentation.
Difficulty Rating: 3/5
Penicillium Roqueforti
Blue cheese mold culture. Requires controlled humidity and temperature. Synthesis difficulty: High. Used in aged cheese production with specific environmental controls.
Difficulty Rating: 4/5
