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Known as the "red cultures" in cheesemaking, corynebacteria are used in the production of an orange/yellow surface color formation on cheese. Corynebacteria produce a characteristic "sulphur" aroma associated with such cheeses as Limburger, Brick and other washed rind and smear cheeses.


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Brevibacterium linens, Arthrobacter nicotianae, geotrichum candidum: Specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory).

B Linens 500s

Brevibacterium linens: Selected strain by Biena imparts a distinctive reddish color to the rind and has a major influence on the aroma and taste of smear-ripened cheeses.

FR 13

Brevibacterium linens: Bright orange color, aromatic potential, fast growth

FR 22

Brevibacterium linens: Bright orange color, high aromatic potential, fast growth


Brevibacterium linens: Light orange color, high aromatic potential


Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity, very fast growth


Brevibacterium aurantiacum, Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum: Complex blend for aspect and flavor of the main European (French) style cheeses


Brevibacterium linens: Very bright orange color, high aromatic potential.


Brevibacterium linens: Bright orange color, less aromatic than LR.