DANSTIL 493 EDV
Selected in the Antilles from sugar cane molasses and well adapted to cane juice, this strain is used for the batch production of beverages from vegetal substrates (rum, aguardiente, tequila, pisco). DANSTIL 493 EDV provides organoleptic smoothness to beverages while respecting the substrate's sensory qualities. It also supports the synthesis of ethyl esters of short chains fatty acids, the reduction of amylic and isoamylic alcohol concentrations and the reduction of aldehydes.
DANSTIL 46 EDV
This strain, selected in France from a beet molasses fermentation, is also suited to fermentations of others by-products of the sugar industry. DANSTIL 46 EDV is a fast starter, has high osmotolerance (up to 20%), and an exceptional aptitude for alcohol conversion.
This strain was selected for the fermentation of fruit mashes. Its main characteristics are its high pectolytic activity and its ability to produce interesting aromatic properties from the synthesis of ethyl esters of short chains fatty acids.
DANSTIL BG1, SA1, CR1, PE2, VR1 AND CAT1
These strains were selected in Brazil from both continuous and fed-batch processes of sugar cane and/or molasses fermentations with yeast recycling. All strains are non-flocculent fast starters and show exceptional alcohol productivity as well as a high degree of implantation and survival during the season. They are characterized by low foam formation and high tolerance to fermentative stresses, such as high temperature, high osmotic pressure, low pH, production interruptions, etc. Choosing which of these six strains is best for fermentation depends on the plant process characteristics. Other Strains Lallemand has several other strains adapted to the fermentation of other substrates. Currently, Lallemand is focusing research efforts on the fermentation of cereal substrates (wheat, corn, barley).