Cultures

The SafePro range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro B-LC-007 US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for fast fermented sausages. It promotes a stable color and strong flavor development, with the yeast adding to the flavor.The final pH may be regulated by adjusting the added amount of fermentable sugars.

The Bactoferm range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm T-SPX is a culture for production of traditionally fermented sausages. The culture gives a mild acidification and provides a good flavor and color development.

The culture is recommended for the production of traditional Mediterranean type sausages e.g. French Saucisson and Italian Salami.

The Bactoferm range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm LHP-DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.

The Bactoferm range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm MOLD-600 is a culture which produces a white/light grayish appearance on the surface of molded dried sausages, and a well pronounced mushroom flavor and aroma.

With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).

The culture promotes a traditional white mold cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria.

During the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturation, the mold promotes an increase in pH and a less sourish flavor.

This product is developed for use in the production of animal based meat products.

The SafePro range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro B-LC-48 is a freeze-dried food culture for cooked cured meat products. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for cold stored ready-to-eat meat products, especially for cooked and potentially sliced meat products which are packed under vacuum or modified atmosphere. The culture grows within a wide temperature range down to 4 C (39 F) and survives freezing. To reduce acidification, lactose is recommended.

The SafePro range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro Flora Italia LC US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for fast fermented sausages.It promotes a stable color and Mediterranean flavor development.The final pH may be regulated by adjusting the added amount of fermentable sugars.

The Bactoferm range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm HPS DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.