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I198CCL0710
SafePro B-LC-48 US 25g
The SafePro range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.
SafePro B-LC-48 is a freeze-dried food culture for cooked cured meat products. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for cold stored ready-to-eat meat products, especially for cooked and potentially sliced meat products which are packed under vacuum or modified atmosphere. The culture grows within a wide temperature range down to 4 C (39 F) and survives freezing. To reduce acidification, lactose is recommended.
SafePro B-LC-48 is a freeze-dried food culture for cooked cured meat products. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for cold stored ready-to-eat meat products, especially for cooked and potentially sliced meat products which are packed under vacuum or modified atmosphere. The culture grows within a wide temperature range down to 4 C (39 F) and survives freezing. To reduce acidification, lactose is recommended.
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I198CCL0730
SafePro Flora Italia LC US
The SafePro range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.
SafePro Flora Italia LC US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for fast fermented sausages.It promotes a stable color and Mediterranean flavor development.The final pH may be regulated by adjusting the added amount of fermentable sugars.
SafePro Flora Italia LC US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for fast fermented sausages.It promotes a stable color and Mediterranean flavor development.The final pH may be regulated by adjusting the added amount of fermentable sugars.
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I198CCL0180
Bactoferm HPS DRY US 50g
The Bactoferm range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.
Bactoferm HPS DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.
The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.
Bactoferm HPS DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.
The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.
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