Starter cultures suitable for the production of any type of salami with traditional or rapid fermentation. They guarantee the formation of the desired structure, a controlled acidification and give to the finished product a pleasant aromatic flavor, color and taste.
The starter cultures with characteristics of bioprotection can act in two ways:
Non-specific, against pathogens and unwanted microorganisms responsible for alterations on the product;
Specific, through the production of bacteriocins that act directly against Listeria monocytogenes.
Selected cultures able to prevent oxidation and the consequent rancidity of the final product.
They develop a balanced and characteristic aromatic bouquet and participate in setting the color necessary to obtain a good finished product.
Our moulds have the characteristic of inhibiting the growth of unwanted native moulds, yeasts and bacteria and of developing a uniform plumage on the finished product even in environments with non-optimal temperatures and humidity.
Smoke flavoring, exclusive liquid formulation.