Ingredients

The 4Protection lactic acid bacteria lines are suitable for hypoallergenic products derived from any plant matrix (soy, lupin, peas, chickpeas, cashews, almonds, oats, rice) and counteract the development of unwanted yeast and mold, maintaining the taste, the aroma and texture of the product.

Lactic ferments (more correctly called “lactic bacteria”) are microorganisms that through a catabolic process (fermentation) are able to degrade lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid.

“Secondary bacterial flora” (or NSLAB, Not starter lactic acid bacteria) is a term that encompasses a particular category of lactic ferments that do not intervene in the initial fermentation stage, but on the secondary stages of dairy production.

Yeasts are a group of important micro-organisms for the production of certain dairy products. Their contribution is fundamental to the creation of the correct structure and aroma of specific cheeses or fermented milks.

Probiotic bacteria (from the Greek pro-bios, “in favor of life”) are a specific group of lactic ferments able to have a beneficial action on the whole body starting from the colonization of the intestine.