Typologies
- Flavouring
- Bio-protection
- Liquid cultures
- Freeze-dried cultures
- Direct seeding lyophilisate
- Semi-direct seeding lyophilisate
- Probiotic
- Propionic
Main types of micro-organisms used
- Bifidobacterium
- Carnobacterium
- Debaryomyces
- Enterococcus
- Geotrichum
- Kluyveromyces
- Lactobacillus
- Lactococcus
- Leuconostoc
- Pediococcus
- Penicillium
- Propionibacterium
- Saccharomyces
- Staphylococcus
- Streptococcus
Dairy applications
- Asiago
- Burrata
- Butter
- Caciocavallo Silano
- Canestrato
- Caciotta
- Fermented Cream
- Fiordilatte
- Fiore Sardo
- Fontina
- Formaggio di Fossa
- Gorgonzola
- Grana Padano cheese
- Kefir
- Montasio
- Mozzarella di Bufala
- Mozzarella vaccina
- Parmesan Chees
- Pecorino
- Primosale
- Provola
- Provolone
- Puzzone
- Ragusano
- Robiola
- Squacquerone
- Taleggio
- Toma
- Yogurt
Meat applications
- Bacon
- Baked ham
- Bresaola
- Capocollo
- Coppa
- Cotechino
- Culatello
- Guanciale
- Lonzino
- Mocetta
- Mortadella
- Raw ham
- Salami
- Salamino
- Sausage
- Soppressata
- Speck
- Turkey Breast
- Würstel
- Zampone
Other applications
- Beer
- Canning
- Fish
- Bakery
- Juices and drinks
