| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| AB10 | -Lactobacillus Acidophilus -Bifidobacterium Lactis |
Probiotici | - | - | - Yogurt - Formaggi / Cheeses |
|
| AC12 | - Lactobacillus Acidophilus | Probiotici | - | - | - Yogurt - Formaggi / Cheeses |
|
| BAC | BAC1 | -Bifidobacterium Bifidum -Lactobacillus Acidophilus -Lactobacillus Casei |
Probiotici | - | - | - Yogurt - Formaggi / Cheeses |
| BAC-PROB | BAC-PROB1 | -Bifidobacterium Bifidum -Lactobacillus Acidophilus -Lactobacillus Casei |
Probiotici | - | - | - Yogurt - Formaggi / Cheeses |
| BAC-PROBIO | BAC-PROBIO1 BAC-PROBIO2 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Bifidobacterium Lactis -Lactobacillus Acidophilus |
Probiotici | - | - | - Yogurt - Formaggi / Cheeses |
| BBL | -Bifidobacterium Lactis | Probiotici | - | - | - Yogurt - Formaggi / Cheeses |
|
| BF | BF1 | -Bifidobacterium Lactis | Probiotici | - | - | - Yogurt - Formaggi / Cheeses |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| BL | -Brevi Bacterium Linens | Aroma e Colore | - | 5 | - Formaggi / Cheeses | |
| BP312 | -Lactobacillus Paracasei -Propionibacterium Freudenreichii Subsp. Shermanii |
Bioprotettore | - | - | ||
| BP377 | -Lactobacillus Plantarum | Bioprotettore | - | - | ||
| BPO/P | -Lactobacillus Plantarum | Bioprotettore | - | - | ||
| BPO/R | -Lactobacillus Casei Subsp. Rhamnosus | Bioprotettore | - | - | ||
| CL | CL1 CL2 |
-Leuconostoc Mesenteroides Subsp. Mesenteroides | 5 | 5 | - Formaggi / Cheeses | |
| CR | CR/A CR/B |
-Streptococcus Thermophilus | - | - | - Formaggi Molli / Soft Cheeses | |
| CR | CR/C CR/D |
-Streptococcus Thermophilus | - | - | - Formaggi Molli / Soft Cheeses | |
| CR | CR/E CR/F |
-Streptococcus Thermophilus | - | - | - Formaggi Molli / Soft Cheeses | |
| CR | CR/G CR/H |
-Streptococcus Thermophilus | - | - | - Formaggi Molli / Soft Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| CR | CR1 CR2 CR3 |
-Streptococcus Thermophilus | - | - | - Formaggi Molli / Soft Cheeses | |
| CR/A | CR/A1 CR/A2 |
-Streptococcus Thermophilus | - | - | - Formaggi Molli / Soft Cheeses | |
| CR/AME | CR/AME1 | -Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris.Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris |
2 | 4 | - Formaggi Occhiati / Cheeses with holes | |
| CR/ME | CR/AME CR/BME CR/GME |
-Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris |
2 | 4 | - Formaggi Occhiati / Cheeses with holes | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| DEBARYOMYCES HANSENII | -Debaryomyces Hansenii | Aroma | - | 5 | ||
| DL | DL1 DL2 |
-Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis | Aroma | 2 | 5 | |
| DLM | DLM1 DLM2 |
-Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris |
Aroma | 1 | 5 | |
| KFA | KFA1 KFA2 |
-Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Leuconostoc Mesenteroides Subsp. Cremoris -Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis -Debaryomyces Hansenii |
2 | 5 | - Kefir | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| KFA/A | KFA/A1 KFA/A2 |
-Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Leuconostoc Mesenteroides Subsp. Cremoris -Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis |
2 | 5 | - Kefir | |
| KFB | KFB1 KFB2 |
-Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcis Lactis Subsp. Cremoris -Leuconostoc Mesenteroides Subsp. Cremoris -Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis -Debarymyces Hansenii -Kluyveromyces Marxianus Subsp. Marxianus |
3 | 3 | - Kefir | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| KFC | KFC1 KFC2 |
-Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Leuconostoc Mesenteroides Subsp. Cremoris -Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis -Kluyveromyces Marxianus Subsp. Marxianus |
5 | 2 | - Kefir | |
| KLUYVEROMYCES MARXIANUS SUBSP. MARXIANUS | -Kluyveromyces Marxianus Subsp. Marxianus | Aroma e Gas | 5 | 5 | ||
| LC | -Lactobacillus casei Subsp. Paracasei | - | 2 | - Formaggi / Cheeses | ||
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| LCL | -Lactobacillus Lactis | - | 2 | - Formaggi / Cheeses | ||
| LH | LH1 LH2 |
-Lactobacillus Helveticus | - | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LH/A | LH/A1 LH/A2 |
-Streptococcus Thermophilus -Lactobacillus Helveticus -Lactobacillus Bulgaricus |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHM | LHM1 LHM2 LHM3 LHM4 |
-Lactobacillus Heveticus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHR | LHR1 LHR2 LHR3 |
-Streptococcus Thermophilus -Lactobacillus bulgaricus -Lactobacillus Helveticus -Lactobacillus Lactis -Lactococcus Lactis Subsp. Lactis -Lactococcus lactis Subsp. Cremoris |
- | 5 | - Formaggi Stagionati / Seasoned Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| LHR/A | LHR/A1 LHR/A2 LHR/A3 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactobcillus Helveticus |
- | 5 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHRB | LHRB1 LHRB2 LHRB3 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactobacillus Helveticus -Lactobacillus Casei |
- | 5 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHR/B | LHR/B1 LHR/B2 LHR/B3 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactobacillus Helveticus -Lactobacillus Casei |
- | 5 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHT | LHT1 LHT2 LHT3 |
-Lactobacillus Helveticus -Streptococcus Thermophilus |
- | 3 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHT/A | LHT/A1 LHT/A2 LHT/A3 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactobacillus Delbrueckii Subsp. Lactis |
- | 3 | - Formaggi Stagionati / Seasoned Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| LHTB | LHTB1 LHTB2 LHTB3 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | 3 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTBM | LHTBM1 LHTBM2 LHTBM3 LHTBM4 LHTBM5 LHTBM6 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactobacillus Bulgaricus |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTBMC | LHTBMC1 LHTBMC2 LHTBMC3 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactobacillus Casei |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTBMC/A | LHTBMC/A1 LHTBMC/A2 LHTBMC/A3 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactobacillus Casei |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| LHTBME | LHTBME1 LHTBME2 LHTBME3 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactobacillus Buklgaricus -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris |
2 | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTL | LHTL1 LHTL2 LHTL3 |
-Lactobacillus Helveticus -Lactobacillus Lactis -Streptococcus Thermophilus |
- | 3 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTL/A | LHTL/A1 LHTL/A2 |
-Lactobacillus Helveticus -Lactobacillus Lactis -Streptococcus Thermophilus |
- | 3 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTL/B | LHTL/B1 LHTL/B2 |
-Lactobacillus Helveticus -Lactobacillus Lactis -Streptococcus Thermophilus |
- | 3 | - Formaggi Stagionati / Seasoned Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| LHTM | LHTM1 LHTM2 |
-Lactobacillus Helveticus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Streptococcus Thermophilus |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTMA | LHTMA1 LHTMA2 LHTMA3 LHTMA4 |
-Lactococcus Lactis -Lactococcus Cremoris -Lactococcus Diacetylactis -Streptococcus Thermophilus -Lactobacillus Helveticus -Lactobacillus Lactis |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTMAC | LHTMAC1 LHTMAC2 LHTMAC3 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis -Streptococcus Thermophilus -Lactobacillus Helveticus -Lactobacillus Lactis |
- | 5 | - Formaggi Stagionati / Seasoned Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| LHTMB | LHTMB1 LHTMB2 LHTMB3 LHTMB4 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactobacillus Bulgaricus |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHTMEC | LHTMEC1 LHTMEC2 LHTMEC3 |
-Lactococcus Lactis Subsp. Lactis -Lactococus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subasp. Cremoris -Streptocuccus Thermophilus -Lactobacillus Helveticus -Lactobacillus Casei |
- | 4 | - Formaggi Stagionati / Seasoned Cheeses | |
| LHZ | LHZ1 LHZ2 LHZ3 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | 3 | - Formaggi Stagionati / Seasoned Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| LL | LL1 | -Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Mesenteroides |
- | 4 | - Formaggi Spalmabili / Spreadable Cheeses | |
| MA | MA1 MA2 MA3 MA4 |
-Lactococcus lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis |
1 | 4 | - Burro / Butter - Formaggi Spalmabili / Spreadable Cheeses - Caciotte |
|
| MA/A | MA/A1 MA/A2 MA/A3 MA/A4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis |
1 | 4 | - Burro / Butter - Formaggi Spalmabili / Spreadable Cheeses - Caciotte |
|
| MA/B | MA/B1 MA/B2 |
-Lactococcus Lactis Subsp. Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Mesenteroides |
1 | 4 | - Burro / Butter - Formaggi Spalmabili / Spreadable Cheeses - Caciotte |
|
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| MA/C | MA/C1 MA/C2 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris |
1 | 4 | - Burro / Butter - Formaggi Spalmabili / Spreadable Cheeses - Caciotte |
|
| MA/D | MA/D1 MA/D2 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis |
1 | 4 | - Burro / Butter - Formaggi Spalmabili / Spreadable Cheeses - Caciotte |
|
| MAT | MAT1 MAT2 MAT3 MAT4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Streptococcus Thermophilus |
- | 3 | - Formaggi / Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| MAT/A | MAT/A1 MAT/A2 MAT/A3 MAT/A4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Streptococcus Thermophilus |
- | 3 | - Formaggi / Cheeses | |
| ME | ME1 ME2 ME3 ME4 ME5 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris |
3 | 3 | - Formaggi / Cheeses - Spalmabili Formaggi / Spreadable Cheeses |
|
| ME/A | ME/A1 ME/A2 ME/A3 ME/A4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris |
3 | 3 | - Formaggi / Cheeses - Spalmabili Formaggi / Spreadable Cheeses |
|
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| ME/B | ME/B1 ME/B2 ME/B3 ME/B4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris |
3 | 3 | - Formaggi / Cheeses - Spalmabili Formaggi / Spreadable Cheeses |
|
| MET | MET1 MET2 MET3 MET4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris -Streptococcus Thermophilus |
3 | 3 | - Formaggi / Cheeses - Spalmabili Formaggi / Spreadable Cheeses |
|
| MET/A | MET/A1 MET/A2 MET/A3 MET/A4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris -Streptococcus Thermophilus |
3 | 3 | - Formaggi / Cheeses - Spalmabili Formaggi / Spreadable Cheeses |
|
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| MEX | MEX1 MEX2 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris -Streptococcus Thermophilus |
3 | 3 | - Formaggi / Cheeses - Spalmabili Formaggi / Spreadable Cheeses |
|
| MO | MO1 MO2 MO3 MO4 MO5 MO6 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | 2 | - Burro / Butter - Caciotte - Feta |
|
| MO/C | MO/C1 MO/C2 MO/C3 MO/C4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | 2 | - Burro / Butter - Caciotte - Feta |
|
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| MOT | MOT1 MOT2 MOT3 MOT4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Streptococcus Thermophilus |
- | 2 | - Burro / Butter - Caciotte - Feta |
|
| MOT/A | MOT/A1 MOT/A2 MOT/A3 MOT/A4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Streptococcus Thermophilus |
- | 2 | - Burro / Butter - Caciotte - Feta |
|
| MOT/B | MOT/B1 MOT/B2 MOT/B3 MOT/B4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Streptococcus Thermophilus |
- | 2 | - Burro / Butter - Caciotte - Feta |
|
| MOT/C | MOT/C1 MOT/C2 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Streptococcus Thermophilus |
- | 2 | - Burro / Butter - Caciotte - Feta |
|
| MTB | MTB1 MTB2 MTB3 MTB4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | 1 | - Caciotte | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| PLANTARUM XS | -Lactobacillus Plantarum | Bioprotettore | - | - | ||
| PLANTARUM | -Lactobacillus Plantarum | Bioprotettore | - | - | ||
| PMS | PMS1 PMS2 PMS3 PMS4 |
-Lactobacillus Helveticus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | 4 | - Pecorini | |
| PR | -Propionibacterium Freudenreichii | Aroma e Gas | 5 | 3 | - Formaggi Occhiati / Cheeses with holes | |
| T | T1 T2 T3 T4 T6 |
-Streptococcus Thermophilus | - | - | - Mozzarella - Formaggi / Cheeses |
|
| TB | TB1 TB2 TB3 TB4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | - | - Mozzarella - Formaggi / Cheeses |
|
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| TB/A | TB/A1 TB/A2 TB/A3 TB/A4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | - | - Mozzarella - Formaggi / Cheeses |
|
| TB/B | TB/B1 TB/B2 TB/B3 TB/B4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | - | - Mozzarella - Formaggi / Cheeses |
|
| TB/C | TB/C1 TB/C2 TB/C3 TB/C4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | - | - Mozzarella - Formaggi / Cheeses |
|
| TBC | TBC1 TBC2 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactobacillus Casei |
- | 2 | - Mozzarella - Formaggi / Cheeses |
|
| TBL | TBL1 TBL2 TBL3 |
-Streptococcus Thermophilus -Lactobacillus Lactis -Lactobacillus Bulgaricus |
- | 2 | - Formaggi / Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| TBM | TBM1 TBM2 TBM3 TBM4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | - | - Formaggi / Cheeses | |
| TBMA | TBMA1 TBMA2 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactis Biovar Diacetylactis |
- | - | - Formaggi / Cheeses | |
| TBM/A | TBM/A1 TBM/A2 TBM/A3 TBM/A4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | - | - Formaggi / Cheeses | |
| TBM/B | TBM/B1 TBM/B2 TBM/B3 TBM/B4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | - | - Formaggi / Cheeses | |
| TBM/C | TBM/C1 TBM/C2 TBM/C3 TBM/C4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | - | - Formaggi / Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| TBM/E | TBM/E1 TBM/E2 TBM/E3 TBM/E4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | - | - Formaggi / Cheeses | |
| TBM/N | TBM/1N TBM/2N |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | 3 | - Feta | |
| TBMC | TBMC1 TBMC2 TBMC3 TBMC4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactobacillus Casei |
- | 3 | - Formaggi / Cheeses | |
| TBMD | TBMD1 TBMD2 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subasp. Cremoris -Lactobacillus Casei |
- | 3 | - Formaggi / Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| TBME | TBME1 TBME2 TBME3 TBME4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis subsp. Cremoris -Lactococcus Lactis Subsp. Lactis -Leuconostoc Mesenteroides Subsp. Cremoris -Lactococcus Lactis Subsp. Diacetylactis |
3 | 4 | - Formaggi / Cheeses | |
| TBMO | TBMO1 TBMO2 TBMO3 TBMO4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus -Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris |
- | 2 | - Formaggi / Cheeses | |
| TBX | TBX1 TBX2 TBX3 TBX4 |
-Streptococcus Thermophilus -Lactobacillus Bulgaricus |
- | - | - Formaggi / Cheeses | |
| TL | TL1 TL2 TL3 |
-Streptococcus Thermophilus -Lactobacillus Lactis |
- | - | - Formaggi / Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| TM | TM1 TM2 TM3 TM4 |
-Streptococcus Thermophilus -Lactococcus Lactis Subsp. Cremoris -Lactococcus Lactis Subsp. Lactis |
- | 2 | - Formaggi / Cheeses | |
| TMA | TMA1 TMA2 |
-Streptococcus Thermophilus -Lactis Biovar Diacetylactis |
- | 3 | - Formaggi / Cheeses | |
| TM/A | TM/A1 TM/A2 TM/A3 TM/A4 |
-Streptococcus Thermophilus -Lactococcus Lactis Subsp. Cremoris -Lactococcus Lactis Subsp. Lactis |
- | 3 | - Formaggi / Cheeses | |
| TM/B | TM/B1 TM/B2 TM/B3 TM/B4 |
-Streptococcus Thermophilus -Lactococcus Lactis Subsp- Cremoris -Lactococcus Lactis Subsp. Lactis |
- | 2 | - Formaggi / Cheeses | |
| TMC | TMC1 TMC2 |
-Lactobacillus Delbrueckii -Streptococcus Lactis -Streptococcus Salivarius -Streptococcus Thermophilus -Lactobacillus Lactis -Lactobacillus Casei |
- | 3 | - Formaggi / Cheeses | |
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| TME | TME1 TME2 TME3 TME4 |
-Lactococcus Lactis Subsp. Lactis -Lactococcus Lactis Subsp. Cremoris -Lactis Biovar Diacetylactis -Leuconostoc Mesenteroides Subsp. Cremoris -Streptococcus Thermophilus |
3 | 3 | - Formaggi / Cheeses | |
| TMLH | TMLH1 TMLH2 TMLH3 |
-Lactobacillus Helveticus -Streptococcus Thermophilus -Lactococcus lactis Subsp. Lactis -Lactobacillus Bulgaricus |
- | 2 | - Formaggi / Cheeses | |
| TMZ | TMZ1 TMZ2 TMZ3 TMZ4 |
-Streptococcus Thermophilus -Lactococcus lactis Subsp. Cremoris -Lactococcus Lactis Subsp. Lactis |
- | 2 | - Formaggi / Cheeses | |
| TT | -Streptococcus Thermophilus | - | - | - Mozzarella - Formaggi / Cheeses |
||
| TW | TW1 TW2 |
-Streptococcus Thermophilus | - | - | ||
| FERMENTI DIRETTI – DIRECT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | CATEGORIA | GAS | AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | CATEGORY | GAS | AROMA | APPLICATION |
| TX | TX1 TX2 TX3 TX4 |
-Streptococcus Thermophilus | - | - | - Mozzarella | |
| TX/A | TX/A1 TX/A2 TX/A3 TX/A4 |
-Streptococcus Thermophilus | - | - | - Mozzarella | |
| TX/B | TX/B1 TX/B2 TX/B3 TX/B4 |
-Streptococcus Thermophilus | - | - | - Mozzarella | |
| TZ | TZ1 TZ2 TZ3 TZ4 TZ5 |
-Streptococcus Thermophilus | - | - | - Formaggi / Cheeses | |
