Specialty Cultures Application

Ripening and aromatic cultures

LSC offers a unique range of ripening and aromatic cultures for dairy and plant-based applications.

We bring solutions to the food producers through a large large range of products, from cultures of Geotrichum candidum, Penicillium roqueforti, to Kluyveromyces lactis, Brevibacterium sp and other yeasts and ripening bacteria.

Cultures’ strains are selected and associated according to their ripening and flavoring potentials, synergies, and objectives to be reached.

Deacidification yeasts

Bioprotective cultures

From inhibiting food spoilage to avoiding harmful contamination, bioprotective cultures are a rising natural way to answer a major challenge for the agri-food sector, due in large part to growing limitation of the use of conventional microbiological barriers.

Bioprotection refers to enhanced food safety and extended shelf life of foods by indigenous and/or intentionally added microflora, with their microbiological competition and production of antimicrobial metabolites to help inhibit the growth of pathogens and spoilage microorganisms.

With an ever-growing portfolio of bioprotective cultures, Lallemand Specialty Cultures strives to cater to all food producers.

• Listeria monocytogenes control

Listeria monocytogenes is a psychrotolerant and halotolerant bacteria. As such, it can grow at low temperatures and has the ability to persist in food-processing areas and equipment. Although pasteurization of milk kills Listeria monocytogenes, products made from pasteurized milk can still be contaminated by cross-contamination from the production process or the environment.

• Mold & Yeast control

Fungal contamination by mold and/or yeast is a common and frequent concern to all food producers, especially in dairy products. Indeed, mold and yeast contamination in dairy products poses a significant risk to both consumers and dairy producers alike.This issue can lead to organoleptic alterations such as color and taste defects in various dairy products, including milk, cheese, and yogurt. Moreover, certain molds have the potential to produce mycotoxins that can cause severe illness.