Lyofast MO 010 consists of a selected strain of Lactococcus lactis ssp. lactis PrtS-. Lyofast MO 010 added with other probiotic strains as well as other dairy cultures, such as Streptococcus thermophilus PrtS+, may be used in the production of yoghurt and fermented dairy products. Lyofast MO 010, at a fermentation temperature below 41°C, can reduce the redox potential, and can facilitate a best survival of those probiotic strains that are oxygen sensitive increasing their stability. Lyofast MO 010 can also be added to the protective liquid used to pack Mozzarella cheese. The culture has no negative impact on the product flavour because it is PrtS-.
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