Freeze-Dried Lactic Acid Bacteria

for BURRO

DATA SHEET

MARINO S.r.l.
ACCREDITED by ACCREDIA in accordance with the UNI CEI EN ISO / IEC 17025 with N ° 0319L,
Certified according to the management systems ISO 9001 with N. 153409/2014 by DNV;
Certified according to the food safety standards ISO 22000 with N. 155302/2014 by DNV;
Certified according to the certification program for food safety FSSC 2200 with n. 155693/20114 by DNV
Certified according to the management systems ISO 14001 with N° 10000246219/2020 by DNV
Certified HALAL with Nr 740 by Halal Italia srl

Customer: CRISTINA NANCU , Str. Cezarescu Economu n. 61 A Sect. 6 Bucuresti, Romania

Culture with high cell concentration of thermophile lactic bacilli for use as direct inocula in dairy products/cheese
production.

COMPOSIZIONE
Lyophilized culture concentrated composed
of strains: Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis,

SPECIFICHE
Quantity for direct inoculation 2.5 grams for 100 liters of cream
Use Inoculate the culture and shake slowly to ensure correct
distribution of the culture (activation time about 20 minutes).

Packaging Heat-sealed polylaminate envelopes

Shipping May be shipped at normal ambient temperature
Safety It is good practice to avoid inhaling the powder during handling of the
product.
Storage Il preparato liofilizzato di batteri lattici può essere conservato a
+4°C e conserva una buona vitalità per 6 mesi dalla data di
produzione, oppure alla temperatura di – 18 °C per 12 mesi.
La shelf-life considera anche i giorni, massimo 14, del trasporto
ad una temperatura di circa 30°C.

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LABEL
Type BURRO
Dosage doses for 100 liters (2.5g), doses for 500 liters (12.5g)

Production batch Number of days in the year

Date of production DAY / MONTH / YEAR

Indicazione del ceppo --
Expiry 6 months (+ 4°С); 12 months (- 18°C)

DISTINCTIVE FEATURES

Log Lactococcus lactis subsp. lactis

Lactic acid production from fermentation of lactose, galactose, glucose, mannose, salicin,
aspirin, maltose
Kind of lactic acid produced in milk L (+)

Amount of lactic acid produced in milk <1%

Metabolism homofermentative

Optimal development temperature 30 °C

% (G+C) of DNA 35

Type of peptidoglycan L-Lys-D-Asp

Lactose’s hydrolysis by ß- galactosidase +P- ß- galactosidase

Development in the presence of 4% NaCl positive

NH3 to arginine positive

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DISTINCTIVE FEATURES

Log Lactococcus lactis subsp. cremoris

Lactic acid production from fermentation of lactose, galactose, glucose, mannose,

Kind of lactic acid produced in milk L (+)

Amount of lactic acid produced in milk <1%

Metabolism homofermentative

% (G+C) of DNA 35

Type of peptidoglycan L-Lys-D-Asp

Lactose’s hydrolysis by ß- galactosidase +P- ß- galactosidase

Development in the presence of 4% NaCl negative

NH3 to arginine negative

DISTINCTIVE FEATURES
Log Lactococcus lactis subsp.lactis biovar Diacetilactis

Lactic acid production from fermentation of lactose, galactose, glucose, mannose, e maltose,
fructose, salicin
Kind of lactic acid produced in milk L (+)

Amount of lactic acid produced in milk < 1%

Optimal development temperature 30 ° C
Thermo resistance at 60 ° C for 30 min. Variable
Use of citric acid positive
Metabolism homofermentative
% (G+C) of DNA 35
Type of peptidoglycan Lys-D-Asp
Arginine hydrolysis positivo
Lactose hydrolysis P- ß-galattosidase ± ß-galattosidase
Lactose transport PTS-PEP
Development in the presence of NaCl positive

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 List of Allergens, Annex II in accordance to art. 21 Reg. No EU 1169/2011

ALLERGEN Precence or Explanation in

absence case of precence
Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their Absence
hybridised strains) and products thereof, except:a) glucose syrups based on
wheat, including dextrose (1);
(b) wheat-based maltodextrins [1];
(c) glucose syrups based on barley;
(d) cereals used for making distillates or ethyl alcohol of agricultural origin for
spirit drinks and other alcoholic beverages
Crustaceans and products thereof Absence
Eggs and products thereof Absence
Peanuts and products thereof Absence
Fish and products thereof, except: Absence
(a) fish gelatine used as carrier for vitamin or carotenoid preparations;
(b) fish gelatine or Isinglass used as fining agent in beer and wine.
Soybeans and products thereof, except: Absence
(a) fully refined soybean oil and fat [1];
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-
alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean
sources;
(c) vegetable oils derived phytosterols and phytosterol esters from soybean
sources;
(d) plant stanol ester produced from vegetable oil sterols from soybean sources.
Milk and products thereof (including lactose), except: Presence Milk Protein
(a) whey used for making distillates or ethyl alcohol of agricultural origin for spirit Lactose
drinks and other alcoholic beverages;
(b) lactitol.
Nuts, i.e. almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), Absence
walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya
illinoiesis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts
(Pistacia vera), macadamia nuts and Queensland nuts (Macadamia ternifolia),
and products thereof, except:
(a) nuts used for making distillates or ethyl alcohol of agricultural origin for spirit
drinks and other alcoholic beverages.
Celery and products thereof Absence
Mustard and products thereof. Absence
Sesame seed and its derivatives Absence
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 Absence
mg/litre expressed as SO2.
Lupin and products thereof. Absence
Molluscs and products thereof. Absence
(1) And products thereof, insofar as the process that they have undergone is not likely to increase the level of
allergenicity assessed by the EFSA for the relevant product from which they originated.

Declaration OGM

The colture is composed of non-genetically modified organisms as required by EC 258/97, EC 1829/2003,

EC 1830/2004 and decree. 8/01/2003 No. 224.

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Declaration Compliance in accordance with Reg. CE N. 178/2002 and Reg. CE N. 852/2004 on food
safety.

The colture is produced by adopting strict risk prevention procedures, in full compliance with the health and
hygiene requirements in all stages of the production.
Marino adopts a system of management and control of hygiene and food safety based on HACCP method,
in compliance with the requirements indicated in the Regulations CE n. 852/2004 and CE n.178 / 02, as well
as with the requirements indicated in the food safety standard ISO 22000, and of the international standard
FSSC 22000

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 CONTROLS

CONTROLLI Parameters Results

Microscopic inspection Coccis in chains

Microbiological Non-lactic bacterial load <500 UFC/g

analysis
Enterobacteriaceae <10 UFC/g

Molds < 10 UFC/g

Yeasts < 10 UFC/g

Staphylococcus Coaugulasi positive < 10 UFC/g

(st. Aureus and other species)

Salmonella spp absent 1 g

Listeria Monocytogenes absent 1 g

CURVA DI ACIDIFICAZIONE BURRO

Control of
Acidifying
(Temp
+ 42 °C
in sterile milk )

Heavy metals:

Cadmio <0.5 (mg/kg)

Ferro < 10 (mg/kg)
Piombo < 0.5 (mg/kg)
Rame < 10 (mg/kg)
Zinco < 50 (mg/kg)

Santa Maria a Vico, lì 2022/09/27

MARINO S.r.l. THE TECHNICAL LABORATORY

MANAGER

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