Direct Inoculation Cultures
Since wine environments are hostile, direct inoculation starter cultures must be conditioned to this environment during their production. The direct inoculation process was developed to prepare the cell membrane in advance for these difficult conditions. The result is highly active cultures which are ready for easy and quick inoculation of wine. Proper nutrition can help enhance performance, especially in a harsh environment. All Lallemand direct inoculation strains are produced with the MBR process. The MBR form of malolactic bacteria represents a Lallemand acclimitization process that stresses the bacteria enabling it to withstand the rigors of direct inoculation.The conditioned MBR bacteria can conduct a more reliable MLF.
None of our commercial ML strains contain the decarboxylase enzymes known to produce biogenic amines.