{"id":52448,"date":"2020-11-07T13:36:19","date_gmt":"2020-11-07T12:36:19","guid":{"rendered":"https:\/\/bmb-srl.com\/?page_id=52448"},"modified":"2020-11-13T15:20:12","modified_gmt":"2020-11-13T14:20:12","slug":"muffe-lieviti","status":"publish","type":"page","link":"https:\/\/bmb-srl.com\/fr\/ferments\/levures-moisissures\/","title":{"rendered":"Moisissures et levures"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.6.6″ _module_preset=”default” background_color=”#691e79″ use_background_color_gradient=”on” background_color_gradient_start=”#691e79″ background_color_gradient_end=”#a224af” background_color_gradient_direction=”90deg” bottom_divider_style=”ramp” bottom_divider_color=”#ffffff” bottom_divider_repeat=”1x” bottom_divider_style_tablet=”” bottom_divider_style_phone=”” bottom_divider_style_last_edited=”on|phone” bottom_divider_height_tablet=”” bottom_divider_height_phone=”50px” bottom_divider_height_last_edited=”on|phone”][et_pb_row column_structure=”3_5,2_5″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_column type=”3_5″ _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=”Montserrat|600||on|||||” header_text_color=”#ffffff” header_font_size=”16px” header_letter_spacing=”2px” header_line_height=”1.5em” header_2_font=”Montserrat|700|||||||” header_2_font_size=”40px” header_2_line_height=”1.4em” 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” background_layout=”dark” 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_font_size_tablet=”” header_font_size_phone=”12px” header_font_size_last_edited=”on|desktop” header_2_font_size_tablet=”” header_2_font_size_phone=”24px” header_2_font_size_last_edited=”on|phone” header_6_font_size_tablet=”” header_6_font_size_phone=”12px” header_6_font_size_last_edited=”on|phone”]<\/p>\n

VENTE MOISISSURES \/ LEVURES<\/h1>\n

Moisissures et Levures pour produits laitiers<\/h2>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_image src=”https:\/\/bmb-srl.com\/wp-content\/uploads\/2020\/11\/lieviti-muffe.jpg” title_text=”lieviti-muffe” _builder_version=”4.6.6″ _module_preset=”default” custom_margin_tablet=”” custom_margin_phone=”||20px||false|false” custom_margin_last_edited=”on|phone” animation_style=”slide” animation_direction=”right” animation_duration=”500ms” border_radii=”on|10px|10px|10px|10px”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.6.6″ _module_preset=”default” locked=”off”][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

Moisissures pour fromages<\/h2>\n

La cat\u00e9gorie des moisissures a un r\u00f4le fondamental dans la fabrication de diff\u00e9rents types de fromages ; en effet, leur activit\u00e9 prot\u00e9olytique et de lipolyse contribue \u00e0 la cr\u00e9ation de l'ar\u00f4me, de la structure finale et de l'aspect. Les moisissures de BMB comprennent : Penicillium candidum, Penicillium camemberti, Penicillium roqueforti, Geotrichum candidum.<\/em><\/p>\n

Les moisissures blanches sont principalement utilis\u00e9es pour le rev\u00eatement externe (fromages \u00e0 cro\u00fbte fleurie), \u00e0 la diff\u00e9rence des moisissures bleues qui influencent la consistance et la saveur de la p\u00e2te (fromages bleus).<\/p>\n

Les produits qui repr\u00e9sentent le mieux l\u2019utilisation des moisissures blanches sont les fromages appel\u00e9s \u00e0 cro\u00fbte fleurie : caract\u00e9ris\u00e9s par une couverture myc\u00e9lienne et p\u00e2te molle qui renferme une humidit\u00e9 \u00e9lev\u00e9e. La maturation est fortement influenc\u00e9e par la microflore de la cro\u00fbte externe, qui modifie non seulement l'aspect ext\u00e9rieur, mais aussi les caract\u00e9ristiques structurelles et aromatiques de la p\u00e2te. Le Penicillium candidum<\/em> conduit \u00e0 un d\u00e9veloppement contr\u00f4l\u00e9 de la feutrine superficielle typique constitu\u00e9e d\u2019une fine couche de moisissures blanches.<\/p>\n

<\/h2>\n

<\/h2>\n

Levures pour fromages<\/h2>\n

Les levures impliqu\u00e9es dans les productions de fromage apportent de multiples effets positifs, comme la cr\u00e9ation de la structure et de l'ar\u00f4me corrects, elles se coordonnent avec d\u2019autres microorganismes pr\u00e9sents dans la fabrication pour donner au produit ses caract\u00e9ristiques typiques et elles prot\u00e8gent l\u2019environnement contre des esp\u00e8ces ind\u00e9sirables. La fonction d\u00e9terminante consiste dans l\u2019interaction avec la microflore halophile qui favorise la maturation centrip\u00e8te des fromages. Les repr\u00e9sentants de la cat\u00e9gorie des levures sont : Kluyveromyces lactis, Kluyveromyces marxianus, Debaryomyces hansenii<\/em>.<\/p>\n

Les ferments peuvent contenir des souches de moisissures s\u00e9lectionn\u00e9es, des souches de levures ou \u00eatre associ\u00e9s entre eux et avec d'autres ferments m\u00e9sophiles ou thermophiles afin de composer un m\u00e9lange unique \u00e9quilibr\u00e9 qui renferme toutes les conditions n\u00e9cessaires pour une fabrication particuli\u00e8re du lait.<\/p>\n

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Moisissures pour Fromages \u00e0 Cro\u00fbte Fleurie<\/h2>\n

Cultures de souches s\u00e9lectionn\u00e9es de Penicillium candidum<\/em> qui cr\u00e9ent une couche de duvet moisi sur la cro\u00fbte ; elles sont indiqu\u00e9es pour la production de fromages \u00e0 cro\u00fbte comestible fleurie blanche, caract\u00e9ris\u00e9s par une p\u00e2te cr\u00e9meuse et d\u00e9licate, avec des notes aromatiques particuli\u00e8res, comme le brie et le Camembert.<\/p>\n

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Flore Halophile pour Fromages \u00e0 Cro\u00fbte Lav\u00e9e<\/b><\/h2>\n

Fromages dont la cro\u00fbte est frott\u00e9e avec une solution d'eau et de sel qui permet le d\u00e9veloppement d\u2019une flore halophile. Ce type de flore interagit avec les levures du ferment, qui provoquent la structuration du fromage et la production de la saveur classique, comme la Raclette.<\/p>\n

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Moisissures pour Fromages Bleus<\/h2>\n

M\u00e9lange s\u00e9lectionn\u00e9 de souches de bact\u00e9ries m\u00e9sophiles et de moisissures. L'activit\u00e9 prot\u00e9olytique \u00e9lev\u00e9e conduit \u00e0 la maturation de la p\u00e2te et provoque son ramollissement pour d\u00e9velopper l'ar\u00f4me piquant typique. Il assure durant l'affinage le d\u00e9veloppement de l\u2019aspect marbr\u00e9, qui consiste dans l\u2019ensemble de veinures \u00e0 la couleur vert-bleu, typiques des fromages bleus, qui correspondent aux spores et au corps fructif\u00e8re du champignon Penicillium roqueforti<\/em>, comme dans le Gorgonzola ou le Roquefort.<\/p>\n

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Levures pour Kefir<\/h2>\n

M\u00e9lange de cultures m\u00e9sophiles aromatiques, levures probiotiques et souches thermophiles pour lait ferment\u00e9 type Kefir, qui contribuent \u00e0 la formation de la structure, production d'ar\u00f4me et lib\u00e9ration de gaz.<\/p>\n

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Ferments lyophilis\u00e9s et congel\u00e9s<\/h3>\n

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Lyophilis\u00e9s, congel\u00e9s, levures et moisissures.<\/p>\n

[\/et_pb_blurb][et_pb_button button_url=”https:\/\/bmb-srl.com\/fermenti\/” button_text=”Fermenti” button_alignment=”center” disabled_on=”off|off|on” _builder_version=”4.6.6″ custom_button=”on” button_text_size=”14px” button_text_color=”#ffffff” button_bg_color=”#691e79″ button_border_width=”12px” button_border_color=”rgba(0,0,0,0)” button_border_radius=”100px” button_font=”Montserrat|700|||||||” button_use_icon=”off” background_layout=”dark” custom_margin_tablet=”” custom_margin_phone=”|4px|||false|false” custom_margin_last_edited=”on|phone” custom_css_main_element=”width:100%;” button_text_color_hover=”rgba(1,77,183,0.9)” button_border_radius_hover=”100px” locked=”off” button_text_size__hover_enabled=”off” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_text_color__hover_enabled=”on|hover” button_text_color__hover=”#ffffff” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_border_width__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_border_color__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_border_radius__hover_enabled=”on” button_border_radius__hover=”100px” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_letter_spacing__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover_enabled=”off” button_bg_color__hover_enabled=”on|hover” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off” button_bg_color__hover=”#e82720″ button_bg_enable_color__hover=”on”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.6.6″ _module_preset=”default” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”max-width:49%; padding-left:1%;”][et_pb_blurb title=”Caglio \/ Coagulanti” image=”https:\/\/bmb-srl.com\/wp-content\/uploads\/2020\/11\/cagli400.jpg” content_max_width=”100%” _builder_version=”4.6.6″ header_font=”Montserrat|700|||||||” header_line_height=”1.5em” body_font=”Montserrat||||||||” body_line_height=”1.8em” custom_margin_tablet=”” custom_margin_phone=”|||4px|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||” animation_style=”fade” link_option_url=”https:\/\/bmb-srl.com\/cagli\/” body_font_size_tablet=”” body_font_size_phone=”14px” body_font_size_last_edited=”on|desktop” filter_opacity_last_edited=”off|desktop” border_radii=”on|6px|6px|6px|6px” border_radii_image=”on|10px|10px|10px|10px” locked=”off” filter_opacity__hover_enabled=”on|hover” filter_opacity__hover=”80%”]<\/p>\n

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 Muffe \/ Lieviti Muffe e Lieviti per latticiniMuffe per formaggi La categoria delle muffe ha un ruolo fondamentale nella lavorazione di diversi tipi di formaggi; infatti la loro attivit\u00e0 proteolitica e di lipolisi, contribuisce alla creazione dell\u2019aroma, della struttura finale e dell\u2019aspetto. Le muffe di BMB comprendono: Penicillium candidum, Penicillium camemberti, Penicillium roqueforti, Geotrichum […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":52355,"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\/52448"}],"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=52448"}],"version-history":[{"count":0,"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/pages\/52448\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/pages\/52355"}],"wp:attachment":[{"href":"https:\/\/bmb-srl.com\/fr\/wp-json\/wp\/v2\/media?parent=52448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}