Brevibacterium Linens (BL 404)


Dosage and pack size
• Large size (10 Dose) will inoculate 1,000 to 5,000 litres of milk (foil sachet).
• Small size will inoculate 150 to 800 litres of milk (1.4 Dose in a screw cap bottle).
• Cheesemaking: Add ¼ to ½ drop spoon to eight litres of milk.
• Washing (morge): Add ¼ to ½ drop spoon to 200ml of 3% to 4% salt solution.

• BL 404 ccontains Brevibacterium linens
• Development of a dark orange colour on the rind of the cheese
• Good growth at low pH (5-5.5) which suits many cheeses that require washed rind development
• This wash rind is very salt tolerant
• Provides earthy sulphur (methanethiol) and farmyard flavour and aroma
• Grows very fast on the surface of the cheese
• It is a member of the Corynebacterium family (red cultures)

Additional information when using a washed rind bacterium
• Many Corineform bacteria are acid sensitive but BL404 tolerates low acid levels
• When using Brevibacterium linens, the use of either Staphylococcus Xylosus (SX 34) and/or yeasts such as Geotrichum Candidum (several types are available) or Kluyveromyces lactis (KL), will help neutralise the acid in or on the cheese.
• Corineform bacteria are mesophilic and grow best at 20°C - 30o C but will grow slower at temperatures below 10oC, which is the temperature the cheese is kept at for washing.
• Lots of fresh air accelerates the development of colour and aroma by these bacteria.
• The optimum salt concentration depends on the strain but is usually around 3% salt.
• Use boiled then cooled water for washing.
• Wash solutions (morgue) should be changed after one or two washes.
• The Wash Rind cheese should never be excessively wet or conversely allowed to dry out.
• If several wash rind cheeses are being washed, wash from the oldest cheese to the youngest cheese. 
• Washing should be three times a week for the first 2 to 3 weeks. As you start to observe the pigmentation of B. linens, you can slowly spread out the washes to 2 x week and then once a week.
• Corynebacteria can be added to white mould cheese, but without any washing, and they contribute a very light wash rind flavour to those cheese.