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.
Brevibacterium linens: dark reddish color, high aromatic potential, high proteolytic activity.
Brevibacterium linens: Light orange color, high aromatic potential, moderate proteolytic activity.
Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity (reduces bitterness), very fast growth.
Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum: Complex blend for aspect and flavor of the main European (French) style cheeses