Nutritional Cultures: Enhancing Cheese, Yogurt, and More

In the intricate world of food production, nutritional cultures play a pivotal role in transforming ordinary ingredients into extraordinary products. These beneficial bacterial strains are essential in creating the distinctive flavors, textures, and nutritional profiles of various foods, including cheese, yogurt, fermented milk beverages, and more. Among the myriad of cultures used, strains such as Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei stand out for their unique contributions. This article highlights their importance and the specific enhancements they bring to our favorite foods.

Benefits

• Gut Microbiota: Addition of these strains may aid in maintaining a healthy balance of the naturally-occurring bacterial community in our digestive tracts.
• Enhancement of Foods: Nutritional strains may increase the absorption of essential vitamins.
• Flavor & Aroma: Profiles of dairy products may be improved by the addition of these strains.
• Shelf Life: Some of these strains, like many other cultures we offer, produce natural preservatives which may extend shelf life and make dairy products more stable.

Key Strains:

• Bifidobacterium bifidum
• Bifidobacterium lactis
• Lactobacillus acidophilus
• Lactobacillus casei
• Lactobacillus paracasei

Below are our nutritional cultures:

LyoPro? BIOTIC BB

Composition: B. bifidum

LyoPro? BIOTIC BL

Composition: B. lactis

LyoPro? BIOTIC LA

Composition: L. acidophilus

LyoPro? BIOTIC LC

Composition: L. casei

LyoPro? BIOTIC LPC

Composition: L. paracasei

Try our LyoPro? BIOTIC BB, LyoPro? BIOTIC BL, LyoPro? BIOTIC LA, LyoPro? BIOTIC LC, and LyoPro? BIOTIC LPC cultures! Available in the following pack sizes:

More information available on our website.

References & Recommended Literature:

1. Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2016). Fundamentals of Cheese Science (2nd ed.). Springer.
2. Chandan, R. C. (2006). Manufacturing yogurt and fermented milks. Wiley-Blackwell.
3. Hutkins, R. W. (2006). Microbiology and technology of fermented foods. John Wiley & Sons.
4. Baines, D., & Seal, R. (2012). Natural food additives, ingredients and flavourings. Woodhead Publishing.
5. Farnworth, E. (2003). Handbook of Fermented Functional Foods. CRC Press.
6. Noh, D., & Gilliland, S. (1993). Influence of Bile on Cellular Integrity and β-Galactosidase Activity of Lactobacillus acidophilus. Journal of Dairy Science, 76(5), 1253–1259. https://doi.org/10.3168/jds.s0022-0302(93)77454-8.
7. Li, S., Huang, R., Shah, N. P., Tao, X., Xiong, Y., & Wei, H. (2014). Antioxidant and antibacterial activities of exopolysaccharides from Bifidobacterium bifidum WBIN03 and Lactobacillus plantarum R315. Journal of Dairy Science, 97(12), 7334–7343. https://doi.org/10.3168/jds.2014-7912.
8. Gomi, A., Iino, T., Nonaka, C., Miyazaki, K., & Ishikawa, F. (2015). Health benefits of fermented milk containing Bifidobacterium bifidum YIT 10347 on gastric symptoms in adults. Journal of Dairy Science, 98(4), 2277–2283. https://doi.org/10.3168/jds.2014-9158.