STARTER CULTURES FOR MEAT AND CURED MEAT
Products for meat


What is a Foodcom’s starter culture?
It is a high-quality blend of highly concentrated bacteria to be inoculated directly into the meat, anatomical cuts or sausages’ mix. The starter cultures are normally used as combinations of various types of strains to improve the food safety and the characteristics of the finished product, such as aroma, structure, color.
Through the specific formulation of the starter cultures, we provide the most suitable technological help for each customer's production reality.

APPLICATION

Salami

Fresh sausages, hamburgers, minced meat and other preparations of fresh meat

Meat products:
cooked meat (cooked ham, mortadella, etc.)
seasoned (salami, bresaola, coppa, bacon, etc.)
fresh meat (cotechino, sausage, wurstel)

Food products ready for consumption (ready-to-eat)

Fermentation

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.




Bioprotection

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.




Staphylococci

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.




Moulds

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.




Aromas

Smoke flavoring, exclusive liquid formulation.