New sausage starter culture

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Related tags: Bacteria

Frutarom Savory Solutions has launched a new starter culture, Bitec Advance LD-20, to make firm and fresh raw sausages and sausage spreads. The firm says the culture decreases pH value rapidly, while providing an especially mild acidic profile. Additionally, end products gain high stability.

The starter culture contains two microbial strains: a lactic acid bacterium of the species Lactobacillus sakei (L. sakei) and a strain of Staphylococcus carnosus (S. carnosus).

The L. sakei strain is responsible for maximum product safety as it exhibits a high competitiveness against the spontaneous flora and diminishes pH value rapidly. At the same time, however, this strain has a pleasant mild taste. One of the positive aspects of the S. carnosus strain's nitrate reductase activity is that raw sausage is given a distinctive and stable colour. Combined with the meat enzyme activities, this strain also contributes to the development of a typical fermentation flavour and taste.

Contact:​ Frutarom Savory Solutions

Related topics: Meat, poultry & seafood

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