Lyofast LR B

Lyofast LR B
Lyofast LR B is a freeze-dried culture, it consists of a selected strain of Lactobacillus rhamnosus. Lyofast LPR B is a protective culture inhibiting yeasts and moulds development. This product is part of the {b {b 4Protection Special Protective Food Cultures range that helps to control and preserve the final product from alteration, fighting in a completely natural way any undesirable microorganisms. {b 4Protection line is compatible and complementary to all Sacco’s starter cultures, they are used by direct inoculation or surface treatment, meaning that Lyofast LPR B may be applied in fermented milk products and cheese products as non-starter culture lactic acid bacteria. Added to raw milk, it can help controlling the psychrotrophic bacteria growth when milk is stored at cold temperature. The culture develops a weak acidity and aroma from slow citrate fermentation.

Auf dieser Seite können Produktbeschreibungen im PDF-Format heruntergeladen werden.
Um Zugang zu geschützten Inhalten zu erhalten, müssen Sie wie folgt vorgehen, Zugang oder Registrieren um die Zugangsdaten anzufordern


Durch die Nutzung dieser Website akzeptieren Sie die Verwendung von Cookies für die Analyse, personalisierte Inhalte und Anzeigen. lesen Sie mehr Akzeptiere
Lyofast LR B - SACCO
Lyofast LR B is a freeze-dried culture, it consists of a selected strain of Lactobacillus rhamnosus. Lyofast LPR B is a protective culture inhibiting yeasts and moulds development. This product is part of the {b {b 4Protection Special Protective Food Cultures range that helps to control and preserve the final product from alteration, fighting in a completely natural way any undesirable microorganisms. {b 4Protection line is compatible and complementary to all Sacco’s starter cultures, they are used by direct inoculation or surface treatment, meaning that Lyofast LPR B may be applied in fermented milk products and cheese products as non-starter culture lactic acid bacteria. Added to raw milk, it can help controlling the psychrotrophic bacteria growth when milk is stored at cold temperature. The culture develops a weak acidity and aroma from slow citrate