Lyocarni BXH-69, consisting of Staphylococcus xylosus and Lactococcus sakei, is a protective culture enhancing quality and safety in the processing of fresh, cured meat products. Lactobacilli grow down to 2°C, and therefore, also functional during cold storage. Lyocarni BXH-69 will enhance quality by inhibiting some spoilage bacteria as well as safety by inhibiting some pathogenic bacteria in the processing of meat products. The added staphylococci will promote aroma production, colour formation, and colour stability in cured meat products. The culture is recommendable for production of meat products such as Teewurst, spreadable pâté products, hamburgers and fresh sausages e.g. fresh chorizo and longanisa. The efficacy is improved by MAP or vacuum-packing
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