LYOFLORA: cultures for the fermentation of vegetables
Fermentation is an ancient process to guarantee the conservation of perishable foods, including vegetables; this method of preservation is also used industrially for the production of pickled carrots and cucumbers, olives and sauerkraut.
The technological process involved in the fermentation calls for salting, either dry or in brine.
In order to control the unwanted flora and the production process, it is possible to use starter cultures that, in addition to keeping the properties constant in each single production process, also make it possible to accelerate the fermentation due to the presence of a high number of non-harmful bacteria right from the beginning.
The cultures are applied to induce a more rapid fermentation and inhibit the development of unwanted flora.
We have various cultures for the fermentation of vegetables; some of them as well as performing an acidifying action contribute to greater food security by inhibiting some pathogenic bacteria, such as Listeria monocytogenes.