Lyocarni SXL-10

Lyocarni SXL-10
Lyocarni SXL-10 consists of Staphylococcus xylosus and Lactobacillus sakei 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. 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 SXL-10 - SACCO
Lyocarni SXL-10 consists of Staphylococcus xylosus and Lactobacillus sakei 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. 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