Author Topic: Ripening Mold & Aroma Cultures & Enzymes  (Read 1901 times)

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Ripening Mold & Aroma Cultures & Enzymes
« on: October 24, 2009, 06:03:07 AM »
This Board is for information on ripening aroma and flavor cultures such as what to buy, how to re-culture, different types etc. Please post usage of these cultures in the Standard Methods Boards.

In addition, the CFO website has several Wiki Articles such as Culture Manufacturers, Manufactured Cultures, and Lipase.

Some examples of these cultures are:
  • Beer
  • Brevibacterium linens (Corynebacteria)
  • Cylindrocarpon sp.
  • Geotrichum candidum
  • Lactobacilli
  • Lecanicillium lecanii (Vercicillium lecanii)
  • Lipase
  • Micrococci
  • Penicillum candidum
  • Penicillum roqueforti
  • Penicillum album
  • Propionibacterium freudenreichii ssp. shermanii
  • Wine
  • Yeasts
« Last Edit: January 07, 2011, 07:38:30 AM by Webmaster »


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