LBC 81 LYO 10 D

LBC 81 LYO 10 D is an aroma-developing culture for cheese. LBC 81 LYO 10 D provides microbial protection of the substrates by rapid implantation (competition effect), a shorter maturation time, low lipolytic activity, and enhanced flavour and aroma.

Thanks to aminopeptidase activity, LBC 81 LYO 10 D is interesting in all cheese-making technologies, particularly during secondary proteolysis, for the hydrolysis of bitter peptides.

Lactobacillus paracasei subsp. Paracasei

Material no. 50353