Lb. rhamnosus LRH05

Lb. rhamnosus LRH05
Lb. rhamnosus LRH05 consists of a specifically selected strain of Lactobacillus rhamnosus inhibiting unwanted yeasts and moulds. The product may be applied, as non-starter culture lactic acid bacteria, in the production of dairy products such as fermented milk products and cheese. If it is added to raw milk, the culture can help controlling the psychotropic bacteria growth when milk is stored at cold temperature. Lb. rhamnosus LRH05 can, also, be added to the protective liquid that is used to pack Mozzarella cheese. The microbial strain develops a weak acidity and aroma from slow citrate fermentation.

En esta página se pueden descargar las fichas de los productos en formato PDF.
Para acceder al contenido confidencial, efectua el Acceso o Registro para solicitar el acceso


Al usar este sitio usted acepta el uso de cookies para el análisis, el contenido personalizado y los anuncios. Leer más Acepto
Lb. rhamnosus LRH05 - SACCO
Lb. rhamnosus LRH05 consists of a specifically selected strain of Lactobacillus rhamnosus inhibiting unwanted yeasts and moulds. The product may be applied, as non-starter culture lactic acid bacteria, in the production of dairy products such as fermented milk products and cheese. If it is added to raw milk, the culture can help controlling the psychotropic bacteria growth when milk is stored at cold temperature. Lb. rhamnosus LRH05 can, also, be added to the protective liquid that is used to pack Mozzarella cheese. The microbial strain develops a weak acidity and aroma from slow citrate