Lyocarni WBL-45 consists of Staphylococcus xylosus, Staphylococcus carnosus, and Lactabacillus sakei which in combination ensure a uniform and controlled production of whole muscle products such as bresaola, coppa, pancetta and semi-dried ham with enhanced safety. Staphylococci enhance formation of a stable colour, promote aroma formation and colour stability, and prevent rancidity. Lactobacilli control indigenous lactic acid bacteria without pronounced acidification. Furthermore, it is a protective culture inhibiting e.g. Listeria monocytogenes.
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