LP - Lactobacillus plantarum - probiotic bacterial starter culture

LP – an adjunct culture to complement fermentation

LP from the Pro-Tek L series is a single-component bacterial culture for direct milk inoculation. It has low acidifying and fermenting activity and is therefore used as an adjunct to a suitable main starter culture.

Fermentation and product character

Adjunct applications include sour milk, yoghurt, frozen yoghurt, drinking yoghurt and cheese. Choose the base culture for the product and use LP to complement the microorganisms in the recipe.

LP contains Lactobacillus plantarum. It is also used by craft breweries and homebrewers and for vegetable fermentation. For these applications, match the dose and conditions to the raw-material process; the pack yield below refers to milk.

Composition

• Lactobacillus plantarum

Freeze-dried culture for direct use

The preparation is a dry, freeze-dried powder. The culture is added directly to milk, making it convenient for both small batches of cheese and larger-scale production.

The smaller pack is a screw-top vial. It allows the required dose to be dispensed and the container closed again. Maintain hygiene when measuring and protect the contents from moisture.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Available packs

• 10 g vial — for 100 litres of milk.
• 100 g sachet — for 1000 litres of milk.

Choose the variant to suit the planned volume of milk.

Culture characteristics

• Optimum growth temperature: 30–34°C
• Gas production: −
• Fermenting activity: +
• Viscosity: +
• Odour: +
• Fluidity: −

The optimum growth temperature describes conditions for culture growth — temperatures throughout the production process must follow the recipe.

Storage and transport

After measuring a portion, close the pack tightly and protect the contents from moisture. The culture withstands higher temperatures during transport.