Danisco Cultures ,Cultures are formulations of natural microorganisms or strains with a history of safe use, including lactic acid bacteria, yeasts and moulds.

 Used in the food industry to preserve microbiological qualities and develop sensory features such as texture, colour and taste, the health benefits of cultures are also widely recognised. Specific probiotic strains have a documented ability to enhance digestive health and immune system modulation when applied in food products and dietary supplements. 

Danisco cultures have been tested in a wide range of fermented and non-fermented applications. They are available either as direct vat inoculation (DVI) cultures, which are ready for use without scale up at the processing plant, or in a bulk starter (BS) format. 

Product range

 Danisco's cultures have been specifically screened, selected and formulated to give a defined performance during food production and functionalities throughout food shelf life.

The comprehensive range includes:

• Dairy cultures

• Meat ripening cultures

• Probiotics

• Protective cultures

_CHOOZIT^TM Cheese Cultures and _YO-MIX^TM Yogurt Cultures

Danisco dairy cultures comprise lactic acid bacteria, ripening bacteria, yeasts and moulds drawn from one of the world's most extensive strain collections. During screening to find the best cultures for dairy applications, candidates are measured for their specific activities and characterised according to their functional properties. Acidifying properties, phage alternatives, polysaccharide production, and flavour and texture developing functionalities are all defined – enabling efficient identification of customer solutions. The cultures are supplied in highly concentrated freezedried, frozen or liquid form, depending on the customer's production process, for direct vat inoculation of 1,000 to 100,000 litres of milk. Some cultures are also adapted for inoculation of soya milk, fruit juices or other fermented vegetable juices.

Probiotics: _HOWARU^™ and _YO-MIX^™ Multi Yogurt Cultures

Studies have shown that certain strains of lactic acid bacteria primarily lactobacilli and bifidobacteria – enhance several physiological functions. Today these probiotic cultures are among the most efficient functional ingredients on the market and are supported by numerous scientific studies.

Danisco markets two kinds of probiotic  with a documented positive effect on gut health and immune modulation: HOWARUTM Premium Probiotics and YO-MIX ™ Multi Yogurt Cultures for the functional food market are supplied in freeze dried or frozen format with a guaranteed live cell count.

_HOLDBAC^TM Protective Cultures

Protective cultures control the growth of pathogenic and/or Pollage microorganisms in fermented foods. The cultures are primarily based on patented mesophilic strains of Lactobacillus rhamnosus, Lactobacillus paracasei and Propionibacterium freudenreichii subsp. shermanii. Danisco's protective cultures for dairy and meat applications are marketed under the HOLDBACTM trade name.

KEY BENEFITS of cultures

In dairy Develop texture in fresh fermented dairy products, Develop flavour in cheese, Reduce Listeria risk and improve food safety, Provide probiotic effect, Extend or maintain shelf life by preventing microbial sensory degradation

In health & nutrition products Enhance gut function and stability, Modulate immune system, Alleviate lactose intolerance, Improve digestion and nutrient absorption, Reduce allergy risk

Other DuPont ™ Danisco® products include:

• Lactic cultures for fresh fermented milk products and cheeses

• Probiotic cultures

• Surface-ripening and flavouring cheese cultures and enzymes

• Protective cultures and fermentates

• Antimicrobials

• Antioxidants

• Emulsifiers

• Stabilizers

• Sweeteners