Mayonnaise
Targeted Microbes
Bacillus sp., Yeast, Penicillium sp, Asperigillus sp.
Shelf Life
6 - 7 Months
Mechanism of Actions
Reduces oxidative rancidity
Enzyme Inhibition
Interfere Cell wall Synthesis
Interfere Cell wall Metabolism
Distinctive Features
Stable at processing temperatures
No impact on texture
No sensory variation
