Lyocarni SBM-11 consists of Lactobacillus sakei, Staphylococcus xylosus, and Staphylococcus carnosus which in combination ensure a uniform and controlled production of traditional fermented salami with added safety. 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 amount of fermentable sugar. Furthermore, it is a protective culture inhibiting e.g. Listeria monocytogenes.
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