Bioprotection

Mesophilic homofermentative lactic acid bacteria culture.

The culture offers the benefits of enhancing clean flavors as well as suppressing unwanted bitter flavors throughout shelf life due to nisin being one of the metabolites.

Nisin is a peptide produced by certain strains of Lactococcus lactis.

It possesses antimicrobial activity against several Gram-positive bacteria including spore-formers such as Clostridium sp. and Bacillus sp.

BioSafe cultures are primarily applied in cheeses, particularly Dutch- and Continental-type cheeses.

In Feta and Cottage cheese, they can be used to suppress post acidification.

High concentrations of nisin can have a negative influence on the growth of Propionibacteriaceae.

In case of use in Swiss, Maasdammer or emmenthaler type cheeses, a validation of all culture combinations should be made prior to industrial use.

Any change in production parameters, ingredients and culture rotation might have an effect on the concentration of nisin produced and should also be validated before implementation.

Mesophilic homofermentative lactic acid bacteria culture.

The culture offers the benefits of enhancing clean flavors as well as suppressing unwanted bitter flavors throughout shelf life due to nisin being one of the metabolites.

Nisin is a peptide produced by certain strains of Lactococcus lactis.

It possesses antimicrobial activity against several Gram-positive bacteria including spore-formers such as Clostridium sp. and Bacillus sp.

Protective culture with very slow and low acidification, forming lactic acid of the L(+) type, acetic acid and propionic acid. Furthermore, small amounts of other acids as well as diacetyle are formed. HOLDBAC® YM-B Plus LYO 100 DCU is added together with acidifying cultures and can improve the texture and/or flavour of fermented product.

HOLDBAC® YM-B Plus LYO 100 DCU has been shown to maintain product freshness throughout shelf-life and contribute to protect against some off-flavour development during storage and transportation. As can be proved, HOLDBAC® YM-B Plus LYO 100 DCU inhibits undesired microorganisms in a biological way, e.g. yeasts and moulds. The efficacy depends on strain and species and is influenced by the extent of the contamination.

Concentrated, freeze-dried culture for direct inoculation of process milk.

Defined multiple-species culture.

The quantities of inoculation indicated should be considered as guidelines.

Supplement cultures may be required depending on technology, fat content and product properties desired.

We do not accept any liability in case of undue application.

Protective culture with slow to very slow acidification, producing L(+) type lactic acid, acetic acid and propionic acid. In addition, small amounts of other types of acids, such as diacetyl, are formed.

HOLDBAC® YM-B LYO 100 DCU is added to acidifying cultures and may improve the texture and/or taste of fermented products.

HOLDBAC® YM-B LYO 100 DCU has been shown to help maintain product freshness throughout its shelf life and protect against the development of undesirable flavors during storage and transportation.

As demonstrated, HOLDBAC® YM-B LYO 100 DCU biologically inhibits the growth of undesirable microorganisms, such as yeasts and molds and heterofermentative lactobacilli. Efficacy depends on the strains and species and is influenced by the extent of contamination.

Protective culture with very slow and low acidification forming lactic acid of the L(+) type, acetic acid and propionic acid. Furthermore, small amounts of other acids as well as diacetyle are formed.

As can be proved, HOLDBAC® YM VEGE LYO 100 DCU inhibits undesired microorganisms, e. g. yeasts and moulds through competitive exclusion exerted following a fermentation stage. The efficacy depends on strain and species and is influenced by the extent of the contamination.

Very slow acidifying homofermentative protective culture. HOLDBAC™ LC LYO 500 DCU produces L(+) lactic acid and breaks down small amounts of citrate into diacetyl and acetoin. It is highly salt-resistant.

HOLDBAC™ LC LYO 500 DCU biologically inhibits undesirable microorganisms (depending on the strains and species), such as leuconostocs, heterofermentative lactobacilli and enterococci.

Protective culture with very slow and low acidification forming lactic acid of the L(+) type, acetic acid and propionic acid. Furthermore, small amounts of other acids as well as diacetyle are formed. HOLDBAC® YM-B Plus LYO 500 DCU is added together with acidifying cultures and can improve the texture and/or flavour of fermented product. HOLDBAC® YM-B Plus LYO 500 DCU has been shown to maintain product freshness throughout shelf-life and contribute to protect against some off-flavour developement during storage and transportation.

As can be proved, HOLDBAC® YM-B Plus LYO 500 DCU inhibits undesired microorganisms in a biological way, e.g. yeasts and moulds. The efficacy depends on strain and species and is influenced by the extent of the contamination.

Nataseen® is a natural antimicrobial agent that delivers strong antimicrobial activity against yeasts and moulds. It shows no activity against bacteria. It is widely used in food and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Nataseen® is a natural antimicrobial agent that delivers strong antimicrobial activity against yeasts and moulds. It shows no activity against bacteria. It is widely used in food and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Nataseen®-S contains Natamycin and sodium chloride, and is used in many food applications to inhibit yeasts and moulds.

Key Benefits

• Natural and non-animal source.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Nataseen®-H is an ultra-pure Natamycin product with excellent anti-yeast and mould activity and high solubility, for food, cosmeceutical, and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Ultra-pure Natamycin content.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Nataseen® is a natural antimicrobial agent that delivers strong antimicrobial activity against yeasts and moulds. It shows no activity against bacteria. It is widely used in food and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Nataseen® is a natural antimicrobial agent that delivers strong antimicrobial activity against yeasts and moulds. It shows no activity against bacteria. It is widely used in food and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Effective against yeasts and moulds.
• Extends shelf life.
• Effective over a wide range of pH values (3-9).
• Has no effect on bacteria, making it useful for food products produced by bacterial cultures.
• Preserves the desired food flavor.
• Improves cost efficiency due to the low dosage rate.
• Meets consumer demands for food protected with natural antimicrobials by fully or partially replacing synthetic additives.

Niseen®-S10 contains a higher concentration of Nisin and less sodium chloride, making it suitable for food and cosmeceutical applications where a lower sodium chloride content is required.

Key Benefits

• Effectively inhibits Gram-positive bacteria and controls pathogens such as Clostridium botulinum, Listeria monocytogenes, and Bacillus cereus.
• Extends shelf life.
• Effective over a wide range of pH values (3-8).
• Contains less sodium chloride while providing higher effectiveness.
• Maintains the desired food flavors and improves cost efficiency due to the low dosage rate required.
• Meets consumer demand for food protected with natural additives by fully or partially replacing synthetic additives.

Epsiliseen®-H is a natural antimicrobial agent with an ultra-high concentration of ε-Polylysine, used in food, cosmeceutical, and pharmaceutical applications.

Key Benefits

• Natural and non-animal source.
• Broad-spectrum antibacterial activity, especially against Gram-negative bacteria.
• Extends shelf life.
• Effective over a wide range of pH values (4-10).
• Can be used before or after heat treatment due to its excellent temperature stability.
• Preserves the desired food flavor.
• Improves cost efficiency due to its low dosage rate.
• Meets consumer demand for food protected with natural additives by fully or partially replacing synthetic additives.