Brie cheese culture - YoBiotik - 5 pcs
Description
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Our renewed brie culture has been supplemented by Geotrichum Candidum ripeninging culture.
What bacteria and fungi are needed to make a really excellent brie? Acidification of mesophilic acidifying strains. Penicillium Camemberti (Penicillium Candidum) is the white camembert fur coat. Geotrichum Candidum to help ripen. Brevibacterium linens to create slightly lipsticky aromas. Helveticus and Delbrueckii for the production of deeper aromas. It won't depend on the cheese culture, we've tried the best possible mix for it!
Composition of brie culture:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp cremoris
- Lactococcus lactis subsp biovar diacetylactis.
- Lactobacillus helveticus
- Lactobacillus delbrueckii
- Penicillium camemberti (white mold)
- Geotrichum candidum (ripening culture)
- Brevibacterium linens (rouge culture – aroma producer)
- Inulin (plant based fiber)
- bacteria carriers: lactose
Storage: at + 4 °C or colder