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Fermented / Cultured Flour inhibitory to the growth of bacteria, yeasts and molds, can extend shelf life and replace the sodium dehydroacetate in rice noodles.

Features

1、Inhibiting Burkholderia gladioli: Fermented / Cultured Flour can effectively inhibit Burkholderia californica.

2、Clean labeling: Simplified ingredients from biofermented sources.

3、Sensory evaluation: Fermented / Cultured Flour has no significant effect on the sensory of wet rice noodle.

Experimental case

Inhibition of Fermented / Cultured Flour on Burkholderia gladioli

Experimental data