COLTURES FOR SALAMI


COLTURES FOR SALAMI

To better appreciate the benefits of using starter cultures it is important to select an appropriate Lyocarni culture depending on the recipe, the diameter of the product, the production time, the technology of the production process and the characteristics of the finished product. The Lyocarni starter cultures are able to meet needs of cured meats producers for obtaining the desired finished product.

The range of starter cultures for the production of cured meats can be divided into two large categories:
• traditional starter culture
• fast starter culture

Traditional starter cultures are more suitable for medium small calibers, to ensure slow drying with consequent flavor enhancement.
The fast starter cultures are indicated for big calibers, to ensure a homogeneous fermentation inside the product, or for smaller sizes where shorter production times limiting the development of aroma and color, are required.

Added value of the cultures
Some lactic acid bacteria, during growth, produce bacteriocins, small peptides that kill susceptible bacteria by contact, especially Listeria monocytogenes. This aforementioned added value thus guarantees a greater safety of the product.
Another possibility of offering salami with an added value is the use of probiotic bacteria, in addition to the starter culture, for the control of the production process. And it has been demonstrated; the Lactobacillus paracasei BGP 1 grows in production conditions and is stable in salami. Another potential strain for such application is Lactobacillus rhamnosus SP 1.

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