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These microorganisms belong to different species: lactic acid bacteria are commonly referred to because of their use in most of the dairy applications, but other types of bacteria, such as yeasts and moulds, are also commonly used.

Supported by one of the world’s most extensive collections, Danisco's strain and microorganism selection is achieved through the identification of each specific milk component metabolism (sugar, fat and proteins) and the characterisation of their functional properties (phage alternative, polysaccharide production, flavouring etc.).

Microorganisms	Functionalities used in the dairy industry
Lactic Acid Bacteria (LAB) (main genera: Streptococcus, Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Bifidobacterium)	Acidification: lactic acid production from sugar (lactose) metabolism Texturising: polysaccharide-forming strains Flavouring: flavour compounds production (acetaldehyde, ethanol, diacetyl) and proteolytic enzymes releasing (important in flavour development) Probiotics health benefits
Moulds (main genera: Penicillium, mould form of Geotrichum)	Surface or internal growth Colouring Flavouring: enzymatic activities and flavour compounds production (methyl ketone)
Yeasts (main genera: Geotrichum, Candida, Kluyveromyces, Debaryomyces, Rhodosporium)	Surface and internal growth Surface colouring Flavouring: enzymatic activities (proteolytic, lipolytic)
Other bacteria: Propionibacteria & surface bacteria (Corynebacteria, Micrococacceae)	Surface or internal growth Gas production Colouring Flavouring

Depending on the final application, Danisco markets dairy cultures under two specific trademarks: 

• CHOOZIT™ Cheese Cultures
• YO-MIX™ Yoghurt & Fresh Dairy Cultures

How to choose the right dairy culture?

Dairy applications	Trademark	Product range	Description
Ripened cheese	CHOOZIT™	CHOOZIT™ lactic offer	Acidifying cultures (homo and heterofermentative, meso and thermophilic)
Ripened cheese	CHOOZIT™	CHOOZIT™ PC	White moulds (Penicillium candidum)
Ripened cheese	CHOOZIT™	CHOOZIT™ P. roqueforti	Blue moulds (Penicillium roqueforti)
Ripened cheese	CHOOZIT™	CHOOZIT™ Geo	Geotrichum (moulds and yeasts types)
Ripened cheese	CHOOZIT™	CHOOZIT™ CUM, KL, DH, R2R	Yeasts (Candida utilis, Kluyveromyces lactis, Debaryomyces hansenii, Rhodosporidium infirmominiatum)
Ripened cheese	CHOOZIT™	CHOOZIT™ FR	Corynebacteria (Brevibacterium linens)
Yoghurts and yoghurt type	YO-MIX™	YO-MIX™ Real	Acidifying, texturising and flavouring cultures (blends of Streptococcus thermophilus and LactoBacillus bulgaricus only)
Yoghurts and yoghurt type	YO-MIX™	YO-MIX™ Multi	Acidifying, texturising and flavouring cultures (blends containing multiple species: Streptococcus thermophilus is combined with one or more of the following: LactoBacillus bulgaricus, LactoBacillus lactis, LactoBacillus acidophilus, Bifidobacterium species)
Fresh cheese, quark, cottage cheese, sour cream, Leben, Tvarog, buttermilk	CHOOZIT™	CHOOZIT™ lactic offer	Acidifying cultures (mesophilic cultures alone or as blend with thermophilic cultures, homo and heterofermentative)
Kefir, kefir drink	Kefir cultures		Acidifying, texturising and flavouring cultures (blend of kefir grains microflora, yeast and Lactococci mainly isolated from kefir grains)

Culture availability

Based on their specific production process and plant facilities, our customers can choose between freeze-dried, frozen or liquid cultures (liquid form only available for ripening cultures) and in direct vat inoculation (DVI) or in bulk starter (BS) formats.

Depending on the requested functionalities, cultures are also available either as pure strains or as blends. Our teams are recognised experts in both freeze-dried and frozen technology with production sites located in France, Germany, Denmark, Poland, the United States, Guatemala and Colombia.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.