Matsoni
The microorganisms in AiBi® starter cultures for matsoni were isolated from kefir grains and unique artisanal fermented dairy products originating predominantly from the Caucasus. These starter cultures give the product intense and bright sour taste, as well as thick and prickly consistency.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Profiline MS 22.11 concentrated bacterial starter culture |
Streptococcus salivarius ssp. thermophilus, Lactobacillus paracasei ssp. paracasei |
Fermentation temperature: 37-44 °С Fermentation period: 6-9 hours Post-acidification: pH 0.20-0.25 Stop-effect: pH 4.5-4.6 |
| AiBi Profiline MS 22.11 К and 22.11 КF concentrated bacterial starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactobacillus paracasei ssp. paracasei |
Fermentation temperature: 37-44 °С Fermentation period: 5-8 hours Post-acidification: pH 0.2-0.3 Stop-effect: pH 4.5-4.6 |