Lyocarni RBL-73 consists of Staphylococcus carnosus, Staphylococcus xylosus, and Lactobacillus curvatus which in combination ensure a uniform and controlled production of fast fermented salami. Staphylococci enhance formation of a stable colour, promote aroma formation and colour stability, and prevent rancidity. Lactobacilli control the fermentation process and may result in medium acidity depending on the fermentable sugar.
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