Lyocarni BMX-37, consisting of Carnobacterium, Lactobacillus sakei, Staphylococcus carnosus, and Staphylococcus xylosus, is a protective culture enhancing quality and safety in the processing of fresh, cured meat products. Lactobacilli and Carnobacterium grow down to 2 °C, and therefore, they are also functional during cold storage. Carnobacterium are producing bacteriocins active against Listeria moncytogenes whereas Lb. sakei, through competitive exclusion, suppresses the growth of some spoilage bacteria. Due to the addition of staphylococci also aroma production, colour formation, and colour stability are promoted in production of cured meat products. The activity is enhanced by MAP or vacuum-packaging.
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