Sacco System produces live cultures for the production and natural protection of meat and fish. Sacco System ingredients are designed to guarantee high-quality products, helping to ensure a reliable and uniform production process, a simple workflow and perfect product preservation throughout the shelf life.
Sacco System ingredients are especially recommended for salamis, fresh cold cuts, cooked products, pancetta, coppa and aged products. They also offer protection of smoked salmon and fish preparations from the risk of contamination with Listeria monocytogenes.
Starter cultures for meat are lactic-acid bacteria used for the fermentation of meat products, including aged products, such as salamis, sausages, hamburgers and all products that undergo fermentation.
Lyocarni is the range of Sacco System starter cultures for meat, including products with different mixes of selected Carnobacterium (Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xyilosus), which are applied by injection or tumbling, combined into different formulations depending on the finished product or the type of fermentation.
The Lyocarni range of live cultures can be subdivided into traditional starter cultures (more suitable for fine-medium coarseness, to guarantee slow drying with the enhancement of aromas) and quick starter cultures, suitable for coarser products, to ensure an even fermentation within the product, or for finer grades where shorter production times are required, limiting the development of aroma and colour.
Starter cultures are beneficial bacteria that are essential for the production of safe and consistent aged salamis with a long shelf life, increasing food safety and guaranteeing a uniform production process and stability throughout shelf life.
Moreover, certain lactic-acid bacteria produce bacteriocins during growth. These are small peptides which are capable of fighting and eliminating unwanted bacteria such as Listeria monocytogenes. This guarantees greater product safety.
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