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.
