Lactic Cultures Manufacturer & Exporter | Post Harvest Treatment | Microbial Species

Lactic Cultures

Lactic Cultures use Lactic Acid Bacteria (LAB) to preserve freshness post-harvest by producing antimicrobial compounds that inhibit harmful microorganisms.

Strength

1 x 10⁸ CFU per gram / 1 x 10⁹ CFU per gram

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Benefits

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.

Dosage & Application

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Additional Info

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.