STARTER CULTURES

  • STARTER CULTURES 1

Live cultures (more specifically referred to as “lactic acid bacteria”) are microorganisms that use a catabolic process (fermentation), to break down lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid.

Live cultures are categorised based on their function: live starter cultures (starters) are a specific category of lactic acid bacteria that are added to milk or other foods to start fermentation and obtain the desired product.

Sacco System offers live cultures for production of all products in the food chain, specifically for the milk and dairy industry (butter, hard cheeses, semi-hard cheeses and soft cheeses, stretched-curd cheeses and mozzarella, yoghurt and fermented milks), for meat and fish, for baked goods (replacing traditional yeasts), for vegetables (olives, gherkins and sauerkraut) and for functional foods.

 

Sacco live starter cultures – Product lines

Sacco System products are designed for every need: freeze dried or frozen, Sacco live starter lactic acid bacteria can be used both for direct inoculation and for partially direct inoculation:

  • Lyofast is a complete range of products for milk and dairy use: it consists of freeze-dried live cultures specially designed for direct inoculation during milk processing. Lyofast cultures are available in pack sizes from 5 to 50 UC dosage units; other quantities are available on request.
  • Cryofast are lactic acid bacteria frozen into pellets, available in standard quantities of 50 UC dosage units; other quantities are available on request.
  • Lyoto is a complete range of freeze-dried lactic acid bacteria used for the preparation of industrial starters. The best results in terms of quality, standardisation and control are achieved when the Lyoto cultures are used in combination with the special Lacmon growth media, enriched with bio-activators and vitamins.
  • Cryostart is a complete range of frozen live cultures for preparation of industrial starters. 
     
  • Dairy-free live starter cultures: Sacco live cultures are also available in dairy-free versions, free from any substances of animal origin or lactose. Dairy-free live starter cultures are naturally non-GMO and free from soya derivatives.
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Starter Cultures | Sacco System
STARTER CULTURES - Live cultures (more specifically referred to as “lactic acid bacteria”) are microorganisms that use a catabolic process (fermentation), to break down lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid. Live cultures are categorised based on their function: live starter cultures (starters) are a specific category of lactic acid bacteria that are added to milk or other foods to start fermentation and obtain the desired product. Sacco System offers live cultures for production of all products in the food chain, specifically for the milk and dairy industry (butter, hard cheeses, semi-hard cheeses and soft cheeses, stretched-curd cheeses and mozzarella, yoghurt and fermented milks), for meat and fish, for baked goods (replacing traditional yeasts), for vegetables (olives, gherkins and sauerkraut) and for functional foods. Sacco live starter cultures – Product lines Sacco System products are designed for every need: freeze