Inoculation of 50 Penicillium spores per pot on the fresh cheeses surface – Storage at 4°C
Challenge tests performed at the ENILBIO Poligny
Fungal contamination by mold and/or yeast is a common and frequent concern to all food producers, especially in dairy products. Indeed, mold and yeast contamination in dairy products poses a significant risk to both consumers and dairy producers alike.
This issue can lead to organoleptic alterations such as color and taste defects in various dairy products, including milk, cheese, and yogurt. Moreover, certain molds have the potential to produce mycotoxins that can cause severe illness or even death in humans and animals. Among the mold contaminations, Penicillium is the dominant genus (91%) on spoiled hard, semi-hard and semi-soft cheeses from different countries.1
Consumers ingesting contaminated products may experience a variety of symptoms ranging from digestive disorders to allergic reactions. In addition, mold contamination can result in significant financial losses and loss of credibility for producers.
LALCULT® Protect MC1 is designed to prevent mold but also yeast growth. This helps extend the shelf life of dairy products, providing a cost-effective and efficient solution for producers. By implementing LALCULT® Protect MC1, companies can ensure the safety and quality of their products while maintaining consumer trust and brand reputation.
LALCULT® Protect MC1 is a blend of Lactobacillus paracasei and Lactobacillus plantarum strains. Lactobacillus paracasei and Lactobacillus plantarum are mesophilic, facultative heterofermentative Lactobacilli. They are ubiquitous and are part of the flora of raw milk and of gut microbiota. Additionally, several Lactobacillus strains have recognized probiotic properties.
In general, bioprotective Lactobacilli controlling fungal growth derive their activities mainly from different acids that they are able to produce from sugars and proteins such as lactic acid, acetic acid, and phenyllactic acid. The spectrum and efficiency of action depend on the strain and the different compounds that it can produce under the specific technological conditions in each dairy product.
Optimum : pH 6 – 7
Min : ~pH 3.5 | Max : ~pH 9
Temperature (mesophilic strains)
Optimum : 35 – 37°C
Min : ~12°C | Max : >45°C
Resists to high temperature (~55°C)
Salt (halotolerant strains)
Optimum : 0 – 2% | Max : 8 – 10%
LALCULT® Protect MC1 has a limited impact on cheese aromatic profile.
LALCULT Protect® MC1 has a very limited acidification and does not inhibit acidifying cultures.
Milk inoculation / Cheese spraying / Cheese smearing
Use 10 doses per 1000L of milk / 100kg of cheese.
Suitability, dosage and mode of inoculation depend on technological parameters.
*Since the user’s product formulations, specific use applications, and conditions of use are beyond our control, we make no warranty or representation regarding the results which may be obtained by the user with our product. It shall be the responsibility of the user to determine the suitability of our products for the user’s specific purposes.
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