Lyocarni SBM-83

Lyocarni SBM-83
Lyocarni SBM-83 consists of Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei, and Pediococcus pentosaceus which in combination ensure a uniform and controlled production of traditional 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 medium acidity depending on the amount of fermentable sugar. Furthermore, it is a protective culture inhibiting e.g. Listeria monocytogenes.

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Lyocarni SBM-83 - SACCO
Lyocarni SBM-83 consists of Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei, and Pediococcus pentosaceus which in combination ensure a uniform and controlled production of traditional 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 medium acidity depending on the amount of fermentable sugar. Furthermore, it is a protective culture inhibiting e.g. Listeria