Punature provides high-performance starter cultures for superior fermentation in cheese, yogurt, and other dairy products. Our carefully selected strains ensure consistent flavor, texture, and quality, while accelerating production efficiency. Whether for artisanal or industrial applications, our microbial cultures deliver reliable results every time. Start fermenting with confidence—choose Punature!
Starter Cultures (DVS for industrial use)
Name | Culture type | Characteristics | Applications | ||||||||||||
ST | LB | LL.L | LL.C | LC | LA | BL | LPc | Lr | Lp | Acidification speed | Viscosity | Flavor | Post-acidity | ||
Thermophilic dairy starter cultures | |||||||||||||||
YOJOY231 | + | + | ★★★ | ★★ | ★★★ | ★★★★ | Set yogurt | ||||||||
YOJOY468 | + | + | ★★★ | ★★ | ★★ | ★★★ | |||||||||
YOJOY655 | + | + | ★★★ | ★★ | ★★★★ | ★★★ | |||||||||
YOJOY665 | + | + | ★★★ | ★★★ | ★★★ | ★★★ | Set yogurt, stirred yogurt | ||||||||
YOJOY668 | + | + | ★★★ | ★★★ | ★★★★ | ★★★ | |||||||||
YOJOY669 | + | + | ★★★★ | ★★★ | ★★★ | ★★★ | |||||||||
YOJOY686 | + | + | ★★★★ | ★★★ | ★★★ | ★★★ | Stirred yogurt, drinkable yogurt | ||||||||
YOJOY689 | + | + | ★★★ | ★★★ | ★★★★ | ★ | |||||||||
YOJOY859 | + | + | ★★★ | ★★★ | ★★★ | ★★ | |||||||||
YOJOY867 | + | + | ★★★ | ★★★ | ★★ | ★★ | |||||||||
YOJOY868 | + | + | ★★★ | ★★★★ | ★★★★ | ★★ | |||||||||
YOJOY888 | + | + | ★★★ | ★★★★ | ★★★★ | ★ | |||||||||
YOJOY968 | + | + | ★★★ | ★★★★ | ★★ | ★★ | |||||||||
YOJOY-BY01 | + | ★★ | ★★★ | ★★★★ | ★ | Fermented milk | |||||||||
YOJOY-BY02 | + | ★★ | ★★★★ | ★★★ | ★ | ||||||||||
Probiotic yogurt beverage starter cultures | |||||||||||||||
YOJOY101 | + | ★ | ★ | ★★★ | ★★ | Probiotic yogurt beverage | |||||||||
YOJOY201 | + | + | ★★ | ★ | ★★ | ★★★ | |||||||||
Plant based starter cultures | |||||||||||||||
GS485 | + | + | Plant-based fermentation, data sheet available on requests. | ||||||||||||
NP108 | + | + | |||||||||||||
Lp-G18 | + | ||||||||||||||
PT-G12 | |||||||||||||||
Biological protective cultures | |||||||||||||||
GP101 | + | + | + | Inhibit the growth of molds and yeast, to prolong shelf life. | |||||||||||
PT-G12 | |||||||||||||||
Probiotic cultures | |||||||||||||||
GFAB101 | + | + | Can be added in the fermented food as probiotics | ||||||||||||
Remarks:
(1) Thermophilic Starter Cultures: Culture fermentation temperature range preferred at 37oC~44oC.
(2) Mesophilic Starter Cultures: Culture fermentation temperature range preferred at 25oC~37oC.
(3) Culture’s composition: ST: Streptococcus salivarius subsp. thermophilus, LB: Lactobacillus delbrueckii subsp. bulgaricus, LL.L: Lactococcus lactis subsp. lactis, LL.C: Lactococcus cremoris, LA: Lactobacillus acidophilus, BL: Bifidobacterium animalis subsp. lactis, LC: Lacticaseibacillus casei, LPc: Lacticaseibacillus paracasei, Lr: Lacticaseibacillus rhamnosus, Lp: Lactiplantibacillus plantarum.
(4) Characters: ★-Very Low ★★-LOW: ★★★-Medium: ★★★★-High: ★★★★★-Very High.
(5) Some starter cultures can be provided in deep-frozen granule form
Starter Cultures (Cheese starter cultures)
Name | Culture type | Characteristics | Applications | ||||||||
ST | LB | LL.L | LL.C | LL.D | L | LH | Acidification speed | Viscosity | Flavor | ||
Thermophilic starter cultures | |||||||||||
ST231 | + | ★★★ | ★★ | ★ | Pasta filata, mozzarella | ||||||
TC231 | + | + | ★★★ | ★★ | ★★ | ||||||
ST320 | + | ★★★ | ★★ | ★ | Hard cheese, semi hard cheese | ||||||
ST330 | + | ★★★ | ★★ | ★ | |||||||
LH15 | + | ★★★★ | Ripening culture | ||||||||
LH16 | + | ★★★★ | |||||||||
Mesophilic dairy starter cultures | |||||||||||
YOJOY218 | + | + | ★ | ★ | ★★★ | Soft curd, quark type, sour cream, cottage cheese | |||||
MC12 | + | + | ★★ | ★ | ★★★ | ||||||
MC22 | + | + | ★★ | ★★ | ★★★ | ||||||
MC25 | + | + | ★★ | ★★ | ★★★ | ||||||
YOJOY227 | + | + | + | ★★ | ★★ | ★★ | Sour cream | ||||
YOJOY927 | + | + | + | ★★★ | ★★★★ | ★★ | |||||
YOJOY937 | + | + | + | ★★★ | ★★★★ | ★★ | |||||
Remarks:
(1) Thermophilic Starter Cultures: Culture fermentation temperature range preferred at 37oC~44oC.
(2) Mesophilic Starter Cultures: Culture fermentation temperature range preferred at 25oC~37oC.
(3) Culture’s composition: ST: Streptococcus salivarius subsp. thermophilus, LB: Lactobacillus delbrueckii subsp. bulgaricus, LL.L: Lactococcus lactis subsp. lactis, LL.C: Lactococcus cremoris, LL.D: Lactococcus lactis subsp. lactis biovar diacetylactis, L: Leuconostoc mesenteroides subsp. mesenteroides, LH: Lactobacillus helveticus
(4) Characters: ★-Very Low ★★-LOW: ★★★-Medium: ★★★★-High: ★★★★★-Very High.
(5) Some starter cultures can be provided in deep-frozen granule form.
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