Global Lactic Starter Culture Market Size Growth Rate by Application

The lactic starter culture contains those microbes which are essential for the preparation of fermented milk products like curd, cheese, buttermilk and fermented beverages. Lactic starter culture are used to enhance the quality of products and introduce essential characteristics to it.The growth of dairy and wine industry is driving the growth of lactic starter culture market. As the dairy industry and winery industry have become the important part of people's lives, lactic starter culture market is growing at high speed and has tremendous growth in the upcoming years.Global Lactic Starter Culture market size will increase to xx Million US$ by 2025, from xx Million US$ in 2017, at a CAGR of xx% during the forecast period. In this study, 2017 has been considered as the base year and 2018 to 2025 as the forecast period to estimate the market size for Lactic Starter Culture.

This report researches the worldwide Lactic Starter Culture market size (value, capacity, production and consumption) in key regions like United States, Europe, Asia Pacific (China, Japan) and other regions.This study categorizes the global Lactic Starter Culture breakdown data by manufacturers, region, type and application, also analyzes the market status, market share, growth rate, future trends, market drivers, opportunities and challenges, risks and entry barriers, sales channels, distributors and Porter's Five Forces Analysis.

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This report focuses on the top manufacturers' Lactic Starter Culture capacity, production, value, price and market share of Lactic Starter Culture in global market. The following manufacturers are covered in this report:

DSM Food Specialties
New England Cheesemaking Supply Company
DuPont Danisco
Chr. Hansen
Bioprox pure culture
MOFN ALCE Group
Soyuzsnab

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Lactic acid bacteria (LAB) are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms.

Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.

The study objectives are:
To analyze and research the global Lactic Starter Culture capacity, production, value, consumption, status and forecast;
To focus on the key Lactic Starter Culture manufacturers and study the capacity, production, value, market share and development plans in next few years.
To focuses on the global key manufacturers, to define, describe and analyze the market competition landscape, SWOT analysis.
To define, describe and forecast the market by type, application and region.
To analyze the global and key regions market potential and advantage, opportunity and challenge, restraints and risks.
To identify significant trends and factors driving or inhibiting the market growth.
To analyze the opportunities in the market for stakeholders by identifying the high growth segments.
To strategically analyze each submarket with respect to individual growth trend and their contribution to the market.
To analyze competitive developments such as expansions, agreements, new product launches, and acquisitions in the market.
To strategically profile the key players and comprehensively analyze their growth strategies.

In this study, the years considered to estimate the market size of Lactic Starter Culture :
History Year: 2013-2017
Base Year: 2017
Estimated Year: 2018
Forecast Year 2018 to 2025
Characteristics of Lactic Starter Culture Report:
The lactic acid bacteria (LAB) are either rod-shaped (bacilli), or spherical (cocci), and are characterized by an increased tolerance to acidity (low pH range). This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid). Laboratory media used for LAB typically include a carbohydrate source, as most species are incapable of respiration. LAB are catalase negative. They consist of the organelles of a simple bacterial structure. LAB are amongst the most important groups of microorganisms used in the food industry.

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