New meat culture with license to kill ….. Listeria
The Chr. Hansen version of 007 inhibits pathogen bacteria and boosts the right Mediterranean aroma in Italian-style salami
Now meat manufacturers won’t have to compromise on food safety when they want to produce the authentic Mediterranean salami. With Chr. Hansen’s new starter culture it is possible to produce the delicate Italian-style salami and still maintain full control of food safety.
The answer is Safepro® B-LC-007, a starter culture ensuring
- Prevention of Listeria growth and maximum Salmonella suppression
- Typical Mediterranean aroma
- Fast and full colour development
Many strings to play
“The new product is a multi-strain culture that combines the positive features of the individual strains in relation to acidification, colour and flavour formation and not least a documented anti-listerial effect. On top our culture adds the final Latin touch that makes the salami so irresistible and even reduces the risk of oxidation, which ensures that the colour remains stable throughout shelf-life
The versatility of this unique combination culture encompassing two types of Pediococcus, a Lactobacillus, Staphylococci and Debarymyces hansenii makes it suitable for a wide temperature range – and it will also suppress any undesired wild/spoilage flora
No need to compromise on authenticity
So far it has been a well-known challenge for producers that a fast ph acidic drop does not give a European-style salami.
But Safepro® B-LC-007, along with several starter cultures from Chr. Hansen, will result in a product that has a mild and appealing flavour – faster. The secret lies in the acidic flavour being less affected by the pH and the acidification speed than by the dominant organic acid.
- Debaryomyces hansenii
- Lactobacillus sakei
- Pediococcus acidilactici
- Pediococcus pentosaceus
- Staphylococcus carnosus
- Staphylococcus xylosus
One sachet contains 50 gm for 150 kg