date:Oct 17, 2013
According to DuPont, tackling contamination of fermented dairy products by yeast and mold is one of the major problems faced by dairy manufacturers.
A blend of certain strains of Propionibacterium and Lactobacillus creates a broader inhibition spectrum, contributing to increased effectiveness in preventing spoilage from yeast and mold growth as well as promoting longer-lasting fermented dairy products.
The HOLDBAC YM Plus is capable of controlling a wider range of difficult fungal contaminants