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.
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.
Starting at: $19.95
B Linens 500s
Brevibacterium linens: dark reddish color, high aromatic potential, high proteolytic activity.
Starting at: $24.95
LR
Brevibacterium linens: Light orange color, high aromatic potential, moderate proteolytic activity.
Starting at: $26.50
MGE
Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity (reduces bitterness), very fast growth.
Starting at: $19.95
PLA
Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum: Complex blend for aspect and flavor of the main European (French) style cheeses
Starting at: $23.50
