AiBi® Protective Cultures are additional cultures, which should be added together with starter cultures to protect food from the undesired microflora.
AiBi® Protective Cultures allow to:
- Improve safety of rennet and pickled cheeses; prolong the product’s shelf life.
- Salt tolerance of all cultures allows using them in the production of all types of cheeses and granulated cottage cheese.
- Cold tolerance of all cultures allows to prolong the antagonistic effect towards sanitary indicator microorganisms even under the freezing conditions.
Protective cultures
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| Profiline 3.01 protective culture |
Lactobacillus plantarum |
Key antagonist properties Highly active against coliforms, yeasts and molds |
| Profiline 3.02 protective culture |
Lactobacillus casei |
Key antagonist properties Highly active against coliforms and S.Aureus |
| Profiline 27.50 protective culture |
Lactobacillus rhamnosus, Lactococcus lactis ssp. lactis, Propionibacterium freudenreichii ssp. freudenreichii |
Key antagonist properties Highly active against yeasts, molds, coliforms (including E.coli) and S. aureus |