BRSB 109 consists of a specifically selected salt-tolerant strain of Brevibacterium linens, producing carotenoid pigments ranging from yellow-orange to creamsh. BRSB 109 ensures a uniform and controlled surface treatment in the production of pressed and soft cheese with an orange appearance. Thereby BRSB 109 contributes to the ripening process as well as the characteristic colouring of the cheese. Due to high proteolytic and medium lipolytic activity the ripening and aroma of the cheese is enhanced especially if BRSB 109 is used together with other ripening cultures (such as those that contain Debaryomyces, Kluyveromyces or Staphylococcus succinus).
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