Cultures

The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.

The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.

Suitable for stirred, drinking and frozen yoghurt.

• The spores of PRB 6 HYP 5 D exhibit a blue-green colour.
• The enzymatic system of PRB 6 HYP 5 D has two lipases: an alkaline lipase (optimum pH 8.00) and an acid lipase (optimum pH 6.50). Strong production of methyl ketones. Ability to grow at low oxygen tension (5%). However, good oxygenation stimulates sporulation and colouring.
• PRB 6 HYP 5 D exhibits a response to NaCl (optimum 0 to 3%), pH (optimum pH 6.00, very insensitive between pH 4.00 and 7.00), and temperature (optimum 20-25°C, good growth at 8°C and inactive at 0°C).

Blue mould in liquid suspension form for cheese production.

Direct inoculation of cheese milk.

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

• Low to medium density and height
• Rapid growth
• Low proteolytic activity, medium lipolytic activity

• Aroma development and presentation of cheeses.
• ARN LYO 10 D produces the specific flavour of Normandy cheese and a balanced surface flora between Penicillium candidum and acid-sensitive bacteria.
• Two types of Brevibacterium aurantiacum are used in ARN LYO 10 D: the orange type and the ivory type.

Blend of microorganisms for soft cheese flavour.

Mesophilic culture offering a reliable acidification profile with optimal flavour development and gas production.

Eliminates the need to prepare a starter culture.

Phage rotation is available upon request.

• Rapid growth capability, preparing the substrate for acid-sensitive organisms and inhibiting the growth of undesirable fungal contaminants.
• Rapid neutralisation capability, aroma development and enzymatic activity.
• DH LYO 10 D is compatible with other desirable flora during cheese making.
• Carbohydrate metabolism: assimilation of sugars (strictly aerobic).
• Protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino acids.
• Lipid metabolism: degradation of triglycerides.
• Polyvalent culture: equally effective with natural and artificial casings.
• Development of a very short, thin, off-white coating with a traditional appearance.

FLAV 54 LYO 5 D is a special adjunct for the Cheddar cheese production and its flavour enhancement, but also for other semi-hard cheese. A special adjunct which accelerates acidification and proteolysis, and which enhances strong and sweet flavour compounds.

FLAV 54 LYO 5 D strongly enhances the flavour release in Cheddar by way off a highly intense and sweet note, and accelerates proteolysis, reducing your ripening costs.

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.

• GEO17 LYO 10 D is a mould-like form.
• It is better to use GEO17 LYO 10 D in association with Penicillium Candidum.
• Trend to reduce the thickness of cheese rind is to increase the dosage of GEO17 LYO 10 D to the detriment of Penicillium Candidum dosage.
• Rapid de-acidification of curd by metabolism of lactic acid due to rapid growth (24-48 hours) of a selected, easily controlled surface flora.
• Enzymatic activity is weak compared to Penicillium candidum, but aroma and flavour development is excellent.
• Enhances the final appearance of the cheese: less dense 'felt' of the Penicillium surface flora, reduced proteolysis (less ammonia) and contaminant control.

• Medium height and density.
• Rapid growth.
• Proteolysis strong enough to allow a development on strong substrates.
• Intermediate lipolysis.
• PC HP 6 LYO 10 D provides a whiteness appearance and stability beneath the wrapper, speed of moulds growth and ageing stability.
• PC HP 6 LYO 10 D gives enzymatic activity, aroma development and inhibition of contaminants.