LBC 81 Freeze-dried 10 D

Lactobacillus paracasei subsp. paracasei is commonly named Lactobacillus casei.

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

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