Lyocarni THM-17

Lyocarni THM-17
Lyocarni THM-17 consists of Staphylococcus xylosus and Pediococcus pentosaceus which in combination ensure a uniform and controlled production of traditional fermented salami. Staphylococci enhance formation of a stable colour, promote aroma formation and colour stability, and prevent rancidity. Pediococci control the fermentation process and may result in mild acidity depending on the amount of fermentable sugar.

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Lyocarni THM-17 - SACCO
Lyocarni THM-17 consists of Staphylococcus xylosus and Pediococcus pentosaceus which in combination ensure a uniform and controlled production of traditional fermented salami. Staphylococci enhance formation of a stable colour, promote aroma formation and colour stability, and prevent rancidity. Pediococci control the fermentation process and may result in mild acidity depending on the amount of fermentable