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