Yeast used in white moldy rind cheeses such as Brie or Camembert.
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This culture is characterized by its rapid development on the surface of the cheese neutralizing the pH, which favors the subsequent implantation of other bacteria such as Brevibacterium linens and Penicillium camemberti.
The rapid growth of FERLAC GEOTRICHUM CANDIDUM limits the development of undesirable germs, so it is also used for its ability to prevent the growth of contaminating surface fungal flora.
Ingredients: Brevibacterium linens and Penicillium camemberti mixture produced in synthetic ( non-dairy ) media.
Sachet content: 3 grs.
Recommended dosage: 1 g per kg of vegetable substrate.
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