Bioprotection Cultures
Natural and targeted approaches to fighting contaminants that ensure product quality.
BS-10 Frozen 65u
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.
BS-30 Frozen 65u
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.
Vertera® FreshQ 101 Frozen 250u
FreshQ 9 Frozen 500u
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.
The effect is obtained through active participation in the natural fermentation.
The cultures are developed for application in yogurt.
FreshQ 2 Freeze-dried 100u
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.
The effect is obtained through active participation in the natural fermentation.
The cultures are added in combination with the normal starter culture in the production of fermented dairy products.
The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.
FreshQ 4 Freeze-dried 100u
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.
The effect is obtained through active participation in the natural fermentation.
The cultures are added in combination with the normal starter culture in the production of fermented dairy products.
The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.
FreshQ 2 Freeze-dried 500 u
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.
The effect is obtained through active participation in the natural fermentation.
The cultures are added in combination with the normal starter culture in the production of fermented dairy products.
The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.
FreshQ 4 Freeze-dried 500u
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.
The effect is obtained through active participation in the natural fermentation.
The cultures are added in combination with the normal starter culture in the production of fermented dairy products.
The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.
HOLDBAC YM-B Plus Freeze-dried 100 DCU
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.
HOLDBAC YM-C Freeze-dried 100 DCU
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.
HOLDBAC YM-B Freeze-dried 100 DCU
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.
HOLDBAC YM VEGE Freeze-dried 100 DCU
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.
HOLDBAC LC Freeze-dried 500 DCU
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.
HOLDBAC YM-B Plus Freeze-dried 500 DCU
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.
