Lactic Cultures use Lactic Acid Bacteria (LAB) to preserve freshness post-harvest by producing antimicrobial compounds that inhibit harmful microorganisms.
1 x 10⁸ CFU per gram / 1 x 10⁹ CFU per gram
Pathogen Reduction
Prevents growth of postharvest pathogenic fungi, enhancing product safety.
Environmental Friendliness
Offers a sustainable alternative to chemical treatments, supporting agricultural sustainability practices.
Antimicrobial Activity
Lactic Acid Bacteria (LAB) produce antimicrobial compounds that inhibit spoilage microorganisms, extending product shelf life.
Bio-Preservation
Reduces reliance on chemical preservatives, promoting environmental sustainability.
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Recommended Crops: Cereals, millets, pulses, oilseeds, fibre crops, sugar crops, forage crops, plantation crops, vegetables, fruits, spices, flowers, medicinal crops, aromatic crops, orchards, and ornamentals
Compatibility: Compatible with Bio Pesticides, Bio Fertilizers, and Plant growth hormones but not with chemical fertilizers and chemical pesticides.
Shelf Life: Stable within 1 year from the date of manufacturing.
Packing: We offer tailor-made packaging as per customers' requirements.
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