Lyocarni VBH-40

Lyocarni VBH-40
Lyocarni VBH-40 consists of Staphylococcus xylosus, Staphylococcus carnosus, Pediococcus acidilactici, Lactobacillus curvatus, and Lactobacillus sakei which in combination ensure a uniform and controlled production of fast fermented salami with added 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 mild acidity depending on the amount of fermentable sugar. Furthermore, it is a protective culture inhibiting e.g. Listeria monocytogenes.

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Lyocarni VBH-40 - SACCO
Lyocarni VBH-40 consists of Staphylococcus xylosus, Staphylococcus carnosus, Pediococcus acidilactici, Lactobacillus curvatus, and Lactobacillus sakei which in combination ensure a uniform and controlled production of fast fermented salami with added 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 mild acidity depending on the amount of fermentable sugar. Furthermore, it is a protective culture inhibiting e.g. Listeria