Punature provides high-performance starter cultures for superior fermentation in cheese, yogurt, and other dairy products. Our carefully selected strains ensure consistent flavor, texture, and quality, while accelerating production efficiency. Whether for artisanal or industrial applications, our microbial cultures deliver reliable results every time. Start fermenting with confidence—choose Punature!
MODEL | SPECIFICATION | APPLICATION | CHARACTERISTIC |
Yo-Joy173 | 40g/200U | Set Yogurt | Firm texture, very low viscosity, melting in mouth |
Yo-Joy175 | 40g/200U | Set Yogurt | Firm texture, subtle stringy feeling and good formability (good firmness, thickness). |
Yo-Joy553 | 40g/200U | Brown yogurt/Cheese yogurt, Medium temperature fermentation | Medium-temperature fermentation, with delicate taste, resulting in a more obvious buttermilk flavor |
Yo-Joy822 | 30g/200U | Stirred yogurt, subtle post acid | Stirred yogurt with medium to high viscosity and very weak post acid |
Yo-Joy882 | 30g/200U | Stirred yogurt | High viscosity, stable |
Yo-Joy875 | 40g/200U | Drinkable yogurt/Stirred yogurt | High viscosity and high gel firmness |
Yo-Joy972 | 45g/200U | Stirred yogurt | Quick acid production, strong post acid |
Yo-Joy973 | 40g/200U | Stirred yogurt | High viscosity, stringy stirred yogurt |
Yo-Joy975A | 40g/200U | Stirred yogurt/Set Yogurt | Stirred yogurt or set yogurt with high thickness, low stringy feeling and low post acid |
Yo-Joy982 | 40g/200U | Stirred yogurt | Stirred yogurt of very high viscosity, long stringy texture |
Product Name | Model | Specification | Application | Characteristic |
Lactic acid bacteria beverage starter culture | Yo-Joy295 | 75g/200U | 8-14 hours fermentation browning/non-browning | Yogurt flavor, lactic acid bacteria fermented beverage with 8-14 hours short-time fermentation |
Yo-Joy358 | 30g/200U | 72 hours fermentation browning beverage live bacteria/Sterilized | Suitable for 72 hours long time fermentation of live lactic acid bacteria beverage, yakult flavor | |
Yo-Joy371 | 30g/200U | |||
Yo-Joy372 | 30g/200U | |||
Bioprotection Strain | Yo-Protect360A | 10g/200U | Industrial yogurt fermentation | Inhibit mold and yeast in fermented milk and prolong the shelf life of yogurt |
Yo-Protect360B | 20g/200U | |||
Plant-based fermentation strains | PLF101 | 35g/200U | Industrial soymilk fermentation | For short-time fermentation of soy milk, significantly reducing the sour taste of bean, thick texture. |
PLF102 | 42.5g/200U | Industrial coconut milk fermentation | For fermenting coconut milk, thick and high viscosity, fermented coconut milk ensures delicate and silky taste | |
PLF103 | 32.5g/200U | Industrial oat fermentation | For fermentation of oat-based beverage, medium viscous, pure and rich aroma of fermented oat | |
PE331 | 40g/200U | Industrial plant-based beverage fermentation | For fruits and vegetables enzyme drink fermentation |
Product Name | Model | Specification | Application | Characteristics |
Home-use yogurt starter culture | Thick type | 0.2g/sachet | Home-use yogurt | For home-made yogurt, suitable for fermenting thick yogurt |
Refreshing type | 0.2g/sachet | Home-use yogurt | ||
Catering-use yogurt starter culture | PF885 | 5g/25L | Catering-use yogurt (8 strains) | For high quality handmade yogurt, suitable for fermenting thick yogurt |
0314A | 2g/10L | Catering-use yogurt (5 strains) | ||
PF475 | 2g/5L | Catering-use yogurt (4 strains) | ||
Compound probiotic strains for milk powder | 1204A | 360g/800U/pack | For dry blending with milk powder | 150 billion CFU/g, a combination of 5 strains: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Bifidobacterium lactis, Lactobacillus paracasei |
Yogurt powder | SE101 | 1.16kg/pack | Catering-use yogurt | High end, firm curd, good flavor |
SE102 | 1 kg/pack | Catering-use yogurt | Cost-effective, firm curd and good flavor | |
Complex probiotics for dairy | RP01 | 200 billion CFU/g, 20g/pack | For adding probiotic strains in yogurt | It is recommended to add 1 pack per ton in base material, suitable for yogurt (low temperature/room temperature), lactic acid bacterial beverage (low temperature/room temperature), with minimal impact on fermentation and post-acidity |
Kimchi fermentation bacteria | FV-01 | 60g/pack/200U | 3-5 days fermentation | For large-scale kimchi fermentation, shortening fermentation time |
English
