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.

Products

Sort by:
SR3
SR3

Brevibacterium linens: Bright orange color, less aromatic than LR.

Starting at: $7.50
Qty
ARN
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
Qty
MGE
MGE

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

Starting at: $19.95
Qty
PLA
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
Qty
B Linens 500s
B Linens 500s

Brevibacterium linens: dark reddish color, high aromatic potential, high proteolytic activity.

Starting at: $24.95
Qty
LR
LR

Brevibacterium linens: Light orange color, high aromatic potential, moderate proteolytic activity.

Starting at: $26.50
Qty