Propionic Bacterium is used as an adjunct primarily for the eye formation, aroma and flavor production (propionic acid) in Swiss-type cheeses. Typically used in conjunction with a Thermophilic or L. Helveticus as starter culture.

Propionic Shermanii Bacteria

Propionic Shermanii Bacterium by Biena with select strain of Propionibacterium freudenreichii that are very compatibility and produce the optimal propionic acid and CO2.  These strains of Biena Propionibacterium freudenreichii are highly resistant to high cooking temperatures, low post-acidification, and excellent resistance to salt … Continued

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