Lyofast Lactobacillus casei LC 4P1 consists of selected strains of Lactobacillus casei inhibiting Clostridium spp. and so inhibiting butyric fermentation in cheese when used as adjunct culture and growing as secondary flora or NSLAB in cheese. Lyofast Lactobacillus casei LC 4P1 has been developed by the team of Prof. Ylva Ardoe at KU Life.
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