BS-30 Frozen 65u

I200CCC305
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. Read More
Application Dutch and Continental cheese
Product Specifications Slow acidifying nisin producing strain
Composition Lactococcus lactis sub. lactis
Storage - Shelf Life 12 months at -45°C
Recommended dose 25U/5000L
Product appearance Granulate
Conditioning 65U bag - Frozen DVS
Strain type Mesophilic
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Culture de bactéries lactiques homofermentaires. La culture offre la possibilité d'améliorer un arôme sans défaut et de supprimer les défauts d'amertume pendant la durée de vie du produit, et ce grâce à la nisine. La nisine est un peptide produit par certaines souches de Lactococcus lactis. Il possède des propriétés antibactériennes contre des bactéries Gram-positive telles les sporulés de type Clostridium sp. et Bacillus sp.