Lyocarni SBY-76 consists of Staphylococcus carnosus, Staphylococcus xylosus, Pediococcus pentosaceus, Lactobacillus sakei, and the yeast Debaryomyces hansenii which in combination ensure a uniform and controlled production of traditional fermented salami with added flavour development and safety. Staphylococci enhance formation of a stable colour, promote aroma formation and colour stability, and prevent rancidity. Pediococci and lactobacilli control the fermentation process and may result in medium acidity depending on the amount of fermentable sugar. Yeast may enhance special aroma formation. Furthermore, it is a protective culture inhibiting e.g. i Listeria monocytogenes
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