What is a Foodcom’ starter culture?
It is a high-quality blend of high-concentrated bacteria for direct inoculation into meat or ground for sausages. They are generally used in combination with various types of strains to improve food safety and the characteristics of the finished product, such as aroma, texture, color etc.
Through the starter cultures’ specific formulation we can provide each customer with tangible technological help.
Starter for meat and cured meats
| Application | Composition | Product |
|---|---|---|
| Salami, slow fermentation | Staphylococcus xylosus, Lactobacillus sakei | Slow 81 |
| Salami, fast fermentation | Staphylococcus xylosus, Staphylococcus carnosus | Fast 02 |
| Salami, fast fermentation | Debaryomyces hansenii, Staphylococcus carnosus, Staphylococcus xylosus, Pediococcus pentosaceus, Lactobacillus sakei | Fast 94 |
| Salami, fast fermentation | Staphylococcus xylosus, Pediococcus pentosaceus | Fast 01 |
| Salami, fast fermentation | Staphylococcus carnosus Staphylococcus carnosus subs. Utilis, Lactobacillus sakei | FI |
| BIOPROTECTION | ||
| Salami, meat, sausages | Pediococus acidilactici | Bioprot 20 |
| Salami, meat, sausages | Pediococus acidilactici, Debaryomyces hansenii, Staphylococcus carnosus, Staphylococcus xylosus, Pediococcus pentosaceus, Lactobacillus sakei | one+one 07 |
| MOULDS | ||
| Salami | Penicillium candidum, Penicillium nalgiovense | MOLD |
| FLAVOURINGS | ||
| Cured meats, meat, sausages | Smoky flavor | FUMO LIQUIDO |
