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Corynebacteria

Corynebacteria

Corynebacteria

Known as the "red cultures" in cheesemaking, corynebacteria are used in the production of an orange/yellow surface color formation on cheese. Corynebacteria produce a characteristic "sulphur" aroma associated with such cheeses as Limburger, Brick and other washed rind and smear cheeses.

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ARN

Brevibacterium linens, Arthrobacter nicotianae, geotrichum candidum: Specific blend for flavor of Normandy cheese and a balanced surface flora between penicillium candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory)

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B Linens 500s Brevibacterium linens: Selected strain by Abiasa (now Biena). Brevibacterium linens: dark reddish color, high aromatic potential, high proteolytic activity. Prefers more neutral pH for growth. Learn More
 
LR

Brevibacterium linens: Light orange color, high aromatic potential, moderate proteolytic activity. Prefers more neutral pH for growth.

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MGE

Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity (reduces bitterness), very fast growth.

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PLA Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum: Complex blend for aspect and flavor of the main European (French) style cheeses Learn More
SR3

Brevibacterium linens: Bright orange color, less aromatic than LR. Will begin growth in a more acidic state than LR.

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