SB 108

SB 108
SB 108 consists of a specifically selected salt-tolerant strain of Brevibacterium linens to ensure a uniform and controlled surface treatment in the production of pressed and soft cheese with an orange appearance. The supplied strain is not so sensitive to lower pH than other B. linens strains and the growth results in very fast development of an orange pigment that will cover the cheese. Thereby SB 108 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 SB 108 is used together with SS 1 (Staphylococcus succinus). Generally a blend of surface ripening cultures is recommendable.

On this page you can download product sheets in PDF format.
To gain access to confidential content, making the Access or Register for the accreditation request


Using this site you agree to the use of cookies for analysis, personalized content and ads. Other information Accept
SB 108 - SACCO
SB 108 consists of a specifically selected salt-tolerant strain of Brevibacterium linens to ensure a uniform and controlled surface treatment in the production of pressed and soft cheese with an orange appearance. The supplied strain is not so sensitive to lower pH than other B. linens strains and the growth results in very fast development of an orange pigment that will cover the cheese. Thereby SB 108 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 SB 108 is used together with SS 1 (Staphylococcus succinus). Generally a blend of surface ripening cultures is