Cultures

Danisco’s cultures have been specifically screened, selected and formulated to achieve defined characteristics in terms of robustness throughout production process and functionalities in food products throughout shelf life.

Danisco's comprehensive range of cultures include

• Lactic starters 
• Probiotic cultures for the health and nutrition market  
• Ripening and flavouring cultures for cheese
• Maturation and surface ripening cultures for meat products  
• Protective cultures 
• Fermentates

Application areas

Our cultures have been tested for a wide range of fermented or non-fermented applications. They are available as Direct Vat Inoculation or DVI cultures that are ready to be inoculated without scale up at the processor plant or as Bulk Set cultures for the following markets:

• cheese: fresh cheese, soft cheese, semi and hard , probiotic cheese etc. 
• fresh fermented milks: yogurts, probiotic daily doses, kefir, elben, quark, sour cream, buttermilk etc. 
• beverages: probiotic fruit juices & smoothies
• confectionery, such as nutrition bars or chocolate confectionery
• dried and semi-dried sausages: salami, summer sausage, chorizo, pepperoni, fuet etc.
• dried cured meat: dry hams, bacon etc.  
• cooked hams 
• fresh ground meats: chipolatas, merguez, Bratwurst etc. 
• culinary applications such as prepared foods, ready to eat meals, soups etc.
• dietary supplements
• nutritionals such as energy bars, infant or toddler formulas

Functionalities

Cultures are widely use in the food industry to preserve microbiological qualities as well as develop organoleptic features such as texture, colour and taste. In addition, human clinical studies have demonstrated the health benefits of specific probiotic strains that are today widely used and recognised to enhance digestive health and immune system modulation.

Danisco’s ability to control the characteristics of the strains and to formulate them makes it possible to obtain end products with highly defined properties.

Microorganisms	Functionalities	Food applications
Lactic Acid Bacteria (LAB) Main genera: - Streptococcus - Lactococcus - Leuconostoc - Enterococcus - Pediococcus - Lactobacillus - Bifidobacterium	Acidification Texturising Flavouring Colouring Inhibiting properties Health benefit	Dairy (fresh fermented, yoghurts, cheeses) Dietary supplements Meat products Beverages Nutritionals
Moulds Main genera: - Penicillium - Geotrichum	Colouring Flavouring Surface protection	Dairy (cheeses) Meat products
Yeasts Main genera: - Geotrichum - Candida - Kluyveromyces - Debaryomyces - Rhodosporium	Colouring Flavouring Surface protection	Dairy (cheeses) Meat products
Other bacteria Propionibacteria and surface bacteria - Corynebacteria - Micrococacceae	Gas production Colouring Flavouring	Dairy (cheeses) Meat products
Fermentates Cultured skim milk	Growth control of spoilage organisms	Dairy Meat products Culinary products

Culture availability

Based on their production process and the location of their plant facilities, our customers worldwide can choose between freeze-dried, frozen or liquid format.