Lyocarni VBL-97

Lyocarni VBL-97
Lyocarni VBL-97 consists of Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus curvatus, and Lactobacillus sakei which in combination ensure a uniform and controlled production of fast 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 fermentable sugar. Furthermore, it is a protective culture inhibiting e.g. Listeria monocytogenes.

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Lyocarni VBL-97 - SACCO
Lyocarni VBL-97 consists of Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus curvatus, and Lactobacillus sakei which in combination ensure a uniform and controlled production of fast 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 fermentable sugar. Furthermore, it is a protective culture inhibiting e.g. Listeria