Home Our Company Products Resources Contact Us FERMENTED MILK CULTURES CREMOSA for Buttermilk & Sour Cream BES Series CIT-FPC Series FAS Series FPC Series FSC Series MPA Series SSK Series SSK B Series YOGA for Yogurt 400 Series FY-7 Series Greek Yogurt Series SSF Series ARTISANA for Cottage Cheese Kwik-Start Series MSM Series P800-818 Series SSM Series BIOFLORA for Probiotics ABCY Series ABS Series ABY Series FABY-7 Series KEFIR Series LAS Series PB Series SPECIALTY CULTURES LC Series LCS-30 Series LD-2 Series P200 Series P220 Series SD-5 Series MEDIA Kwik Start LX Series Revive M Series Revive M Plus Series Revive TC Series PROCESSING AIDS 1X Starter Activator Coagulator Defoamer Starter Activator Vivozyme CHEESE CULTURES ITALIANA for Thermophilic Cheese CRC Series MSMA Series MSMT Series SSC Series SSR Series AMERICANA for Mesophilic Cheese MSM 900 Series MSMC 890 Series MSMC+ 890 Series MSMC+ 890T Series MSMC+ 890TP Series SSM Series ARTISANA for Cottage Cheese Kwik-Start Series MSM Series P800-818 Series SSM Series BIOFLORA for Probiotics ABCY Series ABS Series ABY Series FABY-7 Series KEFIR Series LAS Series PB Series SPECIALTY CULTURES LC Series LCS-30 Series LD-2 Series P200 Series P220 Series SD-5 Series VP Series MEDIA Kwik Start LX Series Revive M Series Revive M Plus Series Revive TC Series PROCESSING AIDS 1X Starter Activator Coagulator Defoamer Starter Activator Vivozyme MEAT GENOA for Fermented Meat Products PS Series PM Series FERMENTED FOOD CULTURES LEVAIN for Fermented Breads The rising number of craft bakeries is a strong indicator for increased demands for more healthy, interesting breads. Investment in the time and effort of a fermented bread line is repaid not only by the repeat sales of original artisan breads, but also by the health benefits brought to customers. For example, the traditional method of long, 18-25 hour fermentation allows for the break down of the gluten protein that negatively impacts the unfortunate sector of our population who suffer from gluten sensitivities. These extended fermentations also have the additional benefit of lowering the glycemic index of these delicious breads. In the 1980’s Vivolac worked in conjunction with Dr. Leo Kline to cultivate L. sanfrancisco, the famous San Franciso Sourdough lactobacillus strain, enabling more consistent sour dough bread fermentation using the traditional isolate. Vivolac also maintains a catalog of Lactobacillus species and yeast that are commonly found in Sourdough Bread fermentations: Sourdough Bacterial Cultures: L. sanfrancisco L. plantarum L. brevis L. delbrueckii L. fermentum Pediococcus ssp. Streptococcus ssp. Sourdough Yeast Cultures: Saccharomyces exiguus Saccharomyces inusitatus Saccharomyces cerevisiae PICCALILLI for Pickle Fermentations The tradition of fermenting vegetables began long ago. As early as 2000 B.C., it is believed that cucumbers were first fermented in the Middle East. Since then, civilizations worldwide have been taking advantage of wild fermentations creating naturally nutritious fermented vegetables. As with the development of other cultured foods, techniques have evolved to control some of these fermentations through the use of starter culture. Until recently, pickles, however, have continued to be typically made in the traditional fashion using open top vats exposed to the environment in “tank yards”. Current research has lead to new techniques involving the use of starter culture to insure proper fermentations and many pickle manufacturers are starting to embrace this new technology around the world. Most pickle starter cultures feature Lactobacillus plantarum as the predominant driver of the fermentation. Currently, Vivolac offers our L. plantarum VPro 10 strain for pickle fermentations. 1-800-VIVOLAC 1-800-848-6522 Home Products Contact Us © 2021 Vivolac. All rights reserved. Web Hosting and Design by InMotion Hosting