Lyocarni SBM-06 consists of Staphylococcus carnosus and Lactabacillus sakei which in combination ensure a uniform and controlled production of traditional fermented sausages. Staphylococci enhance formation of a stable colour, promote aroma formation and colour stability, and prevent rancidity. Lactobacilli produce bacteriocine at low temperature inhibiting e.g. Listeria monocytogenes.and control indigenous lactic acid bacteria without pronounced acidification.
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