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Cultures for Meat
Pediococcus acidilactici
Lactobacillus plantarum
Micrococcus varians
Staphylococcus carnosus
Staphylococcus xylosus
Individual cultures or blends are available in frozen cans in
various sizes or in freeze-dried powder.
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Cultures for Dairy
Lactococcus lactis
Lactococcus cremoris
Streptococcus thermophillus
Lactobacillus bulgaricus
Lactobacillus casei
Propionibacterium shermani
Specialty cultures for low-fat cheeses, yogurt, sour cream and
other dairy products are available in frozen cans as well as in
freeze-dried powder.
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Malolactic Cultures for Wine
Leuconostoc oenos
Malolactic cultures for wine are available in frozen as well as in
freeze-dried form.
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Cultures for Baking
Lactobacillus sanfransciscus
Lactobacillus plantarum
Culture Blend for Sour-Dough Bread and for Crackers are available
in frozen cans and as freeze-dried powder.
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Cultures for Health Food
Lactobacillus acidophilus
Bifidobacterium bifidum
Bifidobacterium longum
Bifidobacterium infantis
Streptococcus thermophilus
Lactobacillus bulgaricus
Lactobacillus plantarum
Lactobacillus casei subsp. rhamnosus
Streptococcus faecium
Individual cultures or customized blends are available in various
strengths in dextrose or maltodextrin with fructo-oligosaccaharide or with
vegetable and fruit powders and other phyto nutrients and digestive
enzymes. |
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Cultures for Silage
Lactobacillus plantarum
Streptococcus faecium
Pediococcus acidilactici
Individual cultures or blends are available
either frozen or in freeze-dried powder.
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