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Les ferments lactiques, ou mieux connus sous le nom de bact\u00e9ries lactiques, sont des microorganismes en mesure de m\u00e9taboliser le lactose et ils se distinguent en fonction de l'application technologique. Le r\u00f4le de ces microorganismes dans la production de fromage est repr\u00e9sent\u00e9 par un m\u00e9tabolisme primaire qui cause l\u2019acidification du lait et freine en parall\u00e8le alt\u00e9rations et pathog\u00e8nes ; un m\u00e9tabolisme secondaire caract\u00e9ris\u00e9 par la d\u00e9gradation de la cas\u00e9ine qui produit deux effets : production d'ar\u00f4me et d\u00e9finition structurale de la p\u00e2te du fromage.<\/p>\n
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\nUn importante ruolo dei fermenti lattici consiste nell\u2019arricchire la microflora pre-esistente del latte, per elevare lo standard qualitativo del latte lavorato in termini di carica batterica totale, al fine di creare prodotti con alte caratteristiche e profili microbiologici ricercati.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_row _builder_version=”4.6.6″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.6.6″ text_font=”Montserrat||||||||” text_line_height=”1.8em” link_font=”Montserrat|700|||||||” link_text_color=”#fa546d” link_font_size=”22px” link_line_height=”1.5em” header_font=”||||||||” header_2_font=”Montserrat|700|||||||” header_2_font_size=”40px” header_2_line_height=”1.5em” header_3_font=”Montserrat|700|||||||” header_3_font_size=”40px” header_3_line_height=”1.5em” header_6_font=”Montserrat|600||on|||||” header_6_text_color=”#e82720″ header_6_font_size=”16px” header_6_letter_spacing=”2px” header_6_line_height=”1.5em” max_width_last_edited=”off|desktop” module_alignment=”left” custom_margin=”|||” custom_padding=”|||” text_font_size_tablet=”” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” header_2_font_size_tablet=”” header_2_font_size_phone=”24px” header_2_font_size_last_edited=”on|phone” header_3_font_size_tablet=”” header_3_font_size_phone=”24px” header_3_font_size_last_edited=”on|phone” header_6_font_size_tablet=”” header_6_font_size_phone=”14px” header_6_font_size_last_edited=”on|phone”]<\/p>\n
L'association correcte et la s\u00e9lection de souches bact\u00e9riennes a conduit \u00e0 une vaste gamme de ferments vendus par BMB slr, divis\u00e9s en lyophilis\u00e9s, congel\u00e9s, levures et\/ou moisissures pour l\u2019injection directe du lait, qui est en mesure de satisfaire toutes les productions laiti\u00e8res-fromag\u00e8res.<\/p>\n
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Gr\u00e2ce \u00e0 l\u2019assistance du laboratoire interne de Recherche & D\u00e9veloppement, BMB est en mesure de cr\u00e9er des formules sp\u00e9cifiques pour des exigences de travail du client.<\/p>\n
La connaissance de la matrice lait et des technologies fromag\u00e8res permet de jouer sur chaque composition de ferment lactique afin de tirer au mieux parti de leurs caract\u00e9ristiques : pousser sur l'activit\u00e9 acidifiante des bact\u00e9ries thermophiles, exalter la production d'ar\u00f4me des bact\u00e9ries m\u00e9sophiles, contr\u00f4ler la lib\u00e9ration de gaz pour cr\u00e9er une ouverture \u00e9tudi\u00e9e, combiner des ferments de bioprotection pour faire obstacle aux contaminants. L\u2019objectif de cette personnification est de cr\u00e9er une combinaison qui exalter des caract\u00e9ristiques d\u00e9termin\u00e9es afin de distribuer sur le march\u00e9 un produit de premier plan.<\/p>\n
Les ferments BMB sont pr\u00e9-dos\u00e9s pour la quantit\u00e9 exacte de lait trait\u00e9e par le client : de la petite entreprise agricole qui traite quelques litres de lait, \u00e0 la multinationale avec plusieurs lignes de production pour des quintaux de lait. Le dosage de vente adopt\u00e9 par BMB est l\u2019Unit\u00e9 \u00ab\u00a0U\u00a0\u00bb, qui correspond \u00e0 100 litres de lait.<\/p>\n
<\/p>\n
Les longues ann\u00e9es d\u2019\u00e9tude men\u00e9es sur les ferments ont conduit \u00e0 la r\u00e9alisation d\u2019un produit microbiologiquement s\u00fbr, qui garantit une dur\u00e9e de conservation d\u2019un minimum de 18 mois et la s\u00e9curit\u00e9 de maintenir le produit stable m\u00eame \u00e0 des temp\u00e9ratures \u00e9lev\u00e9es durant le transport.<\/p>\n
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Lyophilis\u00e9s, congel\u00e9s, levures et moisissures.<\/p>\n
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Coagulants animaux, v\u00e9g\u00e9taux et microbiens.<\/p>\n
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Rev\u00eatement, protection et ar\u00f4me.<\/p>\n
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Instruments et r\u00e9actifs pour analyses sur le lait.<\/p>\n
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Vendita Fermenti Lattici Batteri Lattici\u00a0 I fermenti lattici, o meglio denominati batteri lattici, sono microrganismi in grado di metabolizzare il lattosio e si differenziano a seconda dell\u2019applicazione tecnologica. Il ruolo di questi microrganismi nella produzione casearia \u00e8 rappresentato da un metabolismo primario che causa l\u2019acidificazione del latte e contestualmente inibisce alterativi e patogeni; un metabolismo […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","wp_mapbox_gl_js_media":[]},"_links":{"self":[{"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/pages\/52355"}],"collection":[{"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/comments?post=52355"}],"version-history":[{"count":0,"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/pages\/52355\/revisions"}],"wp:attachment":[{"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/media?parent=52355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}