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 |