Lyocarni VBM-60 consists of Staphylococcus carnosus, Staphylococcus xylosus, Pediococcus acidilactici, and Pediococcus pentosaceus 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 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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