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.
