Lyofast LCP 4P2 consists of a blend of Lactobacillus casei strains, and Lactobacillus plantarum 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 LCP 4P2 has been developed by the team of Prof. Ylva Ardoe at KU Life.
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