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.
