Since 1998, Sacco System has been selecting cultures of lactic acid bacteria that help to preserve products, preventing unwanted changes, and naturally acting against contaminating microorganisms in yogurt, fermented dairy products, cheeses, meat, and fish.
4Protection is the exclusive Sacco System line of lactic acid bacteria for natural protection: the bacteria used in the 4Protection line do not interfere with ferments used in the acidification process, but allow a product to be obtained that is safer and more stable throughout its shelf life. As they are lactic acid bacteria, they fall within the category of cultures, maintaining a clean label.
The 4Protection line is also an ally for dairy-free products such as fermented beverages, plant-based fermented products, and allergen-free products.
The lactic acid bacteria of the 4Protection line do not generate flavour but allow the original characteristics of your product to shine, inhibiting microorganisms that could compromise the organoleptic properties.
The protective action of 4Protection bacteria occurs via three main mechanisms: competition for nutrients, colonisation of the substrate and production of inhibitory molecules such as bacteriocins, organic acids and peptides that act against unwanted microorganisms.
4Protection protective cultures are completely natural products, which contribute to reducing production costs and product non-conformities, and consequently reducing food waste, safeguarding the brand image.
Sacco has developed four specific lines of lactic acid bacteria for the natural protection of products in the dairy field and beyond:
AYM - Anti-yeast and moulds: to prevent the development of yeasts and moulds in milk and dairy products.
AL - Anti Listeria monocytogenes: to reduce the possible growth of the pathogen and the risk of potentially serious illness for consumers of milk and dairy, meat and fish products.
AC - Anti Clostridia: inhibits the development of Clostridia and reduces defects such as swelling and changes in the organoleptic properties that can appear in soft, semi-hard and hard cheeses.
AOSM - Anti other spoilage microorganisms: for the protection of milk and derivatives from other spoilage microorganisms, mainly mesophiles and psychrophiles.
Lyocarni and Lyoflora: for the protection of products made with raw meat, cooked meat, and cured meat, and fish.
4Protection Lactic acid bacteria are compatible with and complementary to all Sacco System starter cultures; this allows our technical staff to offer customers tailored solutions for all production needs, based on the technological specifications of the process and desired product qualities.