Protective Cultures

Homofermentative protective culture that provides biological growth control of gas-producing bacteria including leuconostocs, heterofermentative lactobacilli, enterococci with minimal sensory influence when used as recommended. Meets consumer demand for...

Protective culture that provides biological growth control, especially of yeasts and molds. This product has been shown to maintain product freshness throughout shelf life and help protect against some off-flavor development during storage and...

Protective culture that provides biological growth control, especially of yeasts and molds. This product has been shown to maintain product freshness throughout shelf life and help protect against some off-flavor development during storage and...

HOLDBAC® YM-B Plus is the next generation of YM protective cultures, offering expanded control of yeasts and molds. This product has been shown to maintain product freshness throughout shelf life and help protect against some off-flavor development...

HOLDBAC® YM-C Plus is the next generation of YM protective cultures, offering expanded control of yeasts and molds. This product has been shown to maintain product freshness throughout shelf life and help protect against some off-flavor development...

FreshQ® cultures are traditional lactic acid bacteria that deliver inhibition of unwanted yeast and molds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. Developed for application in fresh...

Protective culture with slow acidification and minor impact on post-acidification (depending on product and starter culture). HOLDBAC® YM-SUSTAIN is added together with acidifying cultures and can improve the texture and/or flavor of fermented...

Protective culture with slow acidification. HOLDBAC® YM-XTEND is added together with acidifying cultures and can improve the texture and/or flavor of fermented product. HOLDBAC® YM-XTEND has been shown to maintain product freshness throughout...

HOLDBAC® Listeria Dairy 10 IP is a weakly-acidifying and aroma-producing culture with documented Listeria inhibiting properties. Thanks to competitive exclusion and metabolic activities, it helps to reduce the incidence of Listeria through...

Protective culture that consists of a blend of patented Lactobacillus paracasei and Lactobacillus plantarum that have been selected and designed for optimal yeast and mold inhibition, while maintaining a milk acidic flavor. Very good yeast and mold...