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Lactic Cultures is a bio-preservation technique with the use of Lactic Acid Bacteria (LAB). This is used in the post-harvest treatments to prevent the development of microorganisms that are responsible in shortening the shelf life and freshness of the products. LAB has the ability to produce antimicrobial compounds with strong competitive action against destructive microorganisms.

Benefits : generally recognized as safe, environmentally friendly, decrease the rate of deterioration for fruits and vegetables due to maturity, prevent the growth and activity of several postharvest pathogen fungi in fruit and vegetables, extends shelf life of agricultural products, reduction in microbial contamination,.

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

Shelf Life : Stable within 1 year from the date of manufacturing

Packing : We offer a tailor made packaging as per customers requirements.

Trichoderma fungi act either directly against pathogens by mycoparasitism (parasitism of one fungus on another), aggressive competition and generation of antibiotics, or indirectly by improving the health of the plants that serve as their hosts, thus making them more resistant to pathogens (weakened as well through the more direct action of Trichoderma fungi). [Read more]


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