AiBi® Starter Cultures of direct inoculation for ice cream allow:
- to obtain ice cream, which preserves all benefits of sour-milk products and has a soft, unique flavor;
- to simplify and speed up the processing by omitting the preparation stages of mother, intermediate, and bulk starter cultures;
- to improve the industrial hygiene;
- to reduce the risk of contamination with viruses (bacteriophages) and foreign microorganisms;
- to minimize human error;
- to expand the product range;
- to increase the cost effectiveness of finished products production.
Starter cultures
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Golden Time 30.55 and 30.55 F starter culture |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris Designed for the production of Curd Bio Ice Cream. |
Fermentation temperature: 32±2 °С Fermentation period: 4-6 hours Post-acidification: pH 0.15-0.20 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time 4.44 BIO starter cultures |
Streptococcus salivarius ssp. thermophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus acidophilus, Lactobacillus rhamnosus Designed for the production of Ryazhenka Bio Ice Cream |
Fermentation temperature: 40-43 °С Fermentation period: 3.5-4.5 hours Post-acidification: pH 4.1 Stop-effect: pH 4.55-4.65 |
| AiBi Golden Time 22.10 IRISH starter culture |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus acidophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus rhamnosus, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides Designed for the production of Kefir Bio Ice Cream |
Fermentation temperature: 30-32 °С Fermentation period: 8-10 hours Post-acidification: pH 0.15-0.20 Stop-effect: pH 4.6-4.65 |