Startercultures

Art. No. 70.9877090

Dosage 25g/100kg total mass

Ingredients

Starter culture

Use

Starter culture (Lactobacillus sakei/Staphylococcus carnosus) to suppress fermentation holes and to support reddening in cooked ham.

Art. No. 70.9871179

Dosage 25g/100kg total mass

Ingredients

Starter culture

Use

Freeze-dried starter culture for the fermentation of cut-resistant raw sausages. It produces fast fermentation, balanced taste and very good color formation and stabilization.

Art. No. 70.9877012

Dosage 25g/100kg total mass

Ingredients

Starter culture

Use

Maturing and protective culture from Staphylococcus carnosus and Pediococcus acidilactici for fermentation of soft and spreadable raw sausage as well as raw curing applications It causes a mild acidification, a balanced taste profile, excellent color formation and an efficient reduction in Listeria growth. The culture contains a bacteriocin-producing bacterial strain to inhibit Listeria.

Art. No. 70.9871077

Dosage 25g/100kg total mass

Ingredients

Starter culture

Use

Area of ​​application: raw sausage with mold and mild aroma

Art. No. 70.9871185

Dosage 25g/100kg total mass

Ingredients

Starter culture

Use

Freeze-dried starter culture for the fermentation of cut-resistant raw sausages. It produces fast fermentation, balanced taste and very good color formation and stabilization. The culture contains a bacteriocin-producing bacterial strain to inhibit Listeria.