Lactic cultures

The raw materials used in making fermented sausage can contain Listeria monocytogenes. Even when the products are salted, acidified, or cured, Listeria monocytogenes bacteria can often survive the manufacturing process.

BSA provides two solutions to help reduce Listeria monocytogenes in cured fermented sausage:

• F-LC, a lactic culture used in the fermentation of cured sausage, can reduce the growth of Listeria monocytogenes. This culture accelerates the development of colour and strong flavours during both the traditional and quick methods of fermentation.
• BL-C-20 is a lactic culture that should be used in addition to an acidifying lactic culture for the production of European style fermented sausage. It helps control Listeria monocytogenes without altering the physicochemical and organoleptic properties of the products.

Uses:
Cured fermented sausage

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