Ayran
The microorganisms in AiBi® starter cultures for ayran were isolated from kefir grains and unique artisanal fermented dairy products originating predominantly from the Caucasus. The selected strains of lactic acid bacteria are tailored to have an exceptionally beneficial effect on human health.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Profiline YA 40.01 А concentrated bacterial starter culture |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus delbrueckii ssp. lactis, Kluyveromyces marxianus |
Fermentation temperature: 37-43°С Fermentation period: 8-12 hours Post-acidification: pH 0.15-0.25 Stop-effect: pH 4.4-4.5 |
| AiBi Profiline YA 33.01 concentrated bacterial starter culture |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus delbrueckii ssp. lactis, Kluyveromyces marxianus |
Fermentation temperature: 37-44 °С Fermentation period: 5-8 hours Post-acidification: pH 0.2-0.3 Stop-effect: pH 4.5-4.6 |