Live cultures and solutions for fermented vegetables

Live Cultures and Solutions for Fermented Vegetables

Fermentation is an ancient process that guarantees preservation of foods that otherwise deteriorate, including vegetables. This method of preservation is also used in industrial processes for the production of pickled carrots and gherkins, olives and sauerkraut.

The technological process involved in the fermentation of vegetable products requires dry salting or soaking in brine. To control unwanted flora and the production process, it is possible to use starter cultures that accelerate fermentation (since there will be a high number of non-damaging bacteria from the start) and inhibit development of unwanted flora within the product.

Sacco System offers a range of cultures for fermentation of vegetables, especially for kimchi, olives, sauerkraut and gherkins. Some of these live cultures, in addition to an acidifying action, contribute to greater food safety, inhibiting growth of pathogenic bacteria such as Listeria monocytogenes.

STARTER CULTURES
STARTER CULTURES

Freeze-dried and frozen live cultures to start fermentation of the product ..
4PROTECTION HYPOALLERGENIC
4PROTECTION HYPOALLERGENIC

Live-culture solutions for the natural protection of the product from unwanted organisms. ..
PROBIOTICS FOR THE FOOD INDUSTRY
PROBIOTICS FOR THE FOOD INDUSTRY

Probiotic bacteria that can benefit the health of consumers. ..
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Live Cultures and Solutions for Fermented Vegetables | Sacco System
Fermentation is an ancient process that guarantees preservation of foods that otherwise deteriorate, including vegetables. This method of preservation is also used in industrial processes for the production of pickled carrots and gherkins, olives and sauerkraut. The technological process involved in the fermentation of vegetable products requires dry salting or soaking in brine. To control unwanted flora and the production process, it is possible to use starter cultures that accelerate fermentation (since there will be a high number of non-damaging bacteria from the start) and inhibit development of unwanted flora within the product. Sacco System offers a range of cultures for fermentation of vegetables, especially for kimchi, olives, sauerkraut and gherkins. Some of these live cultures, in addition to an acidifying action, contribute to greater food safety, inhibiting growth of pathogenic bacteria such as Listeria monocytogenes.