Meat Starter Cultures

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lyocarni SBL-48  consists of  Staphylococcus carnosus, Staphylococcus xylosus  ,  Lactobacillus curvatus, 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 fermentable sugar. Furthermore, it is a protective culture inhibiting e.g.  Listeria monocytogenes.

Please contact Ambello Bacteria Cultures for Sacco specification sheets

Lyocarni BOX-74, consisting  of  Carnobacterium  and  Lactobacillus sakei, is a protective culture enhancing quality and safety in the processing of fresh and cooked meat products. 

 

Lactobacilli and  Carnobacterium  grow down to 2°C, and therefore, they are also functional during cold storage.  Carnobacterium  are producing bacteriocins active against  Listeria monocytogenes whereas  Lb. sakei  , through competitive exclusion, suppresses the growth of some spoilage bacteria. Lyocarni BOX-74 may be applied on/in fresh meat products but also on cooked meat products applied after cooking and cooling. The efficacy is enhanced by MAP or vacuum-packing. 

 

Lyocarni VBM-02  consists of  Staphylococcus xylosus  ,  Staphylococcus carnosus,  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.

Lyocarni SBL-48  consists of  Staphylococcus carnosus  ,  Staphylococcus xylosus  ,  Lactobacillus curvatus, 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 fermentable sugar. Furthermore, it is a protective culture inhibiting e.g.  Listeria monocytogenes.

Lyocarni SBI-77  consists of  Staphylococcus carnosus,  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  .

Lyocarni FPN-63 is a mould culture for surface treatment of meat products. The culture consists of a  Penicillium nalgiovense  , which is a very strong competitive mould, not producing toxic components, grows well at low humidity, and at low temperature. The culture contributes to an early visible, uniform, whitish coverage on the meat product. The moulded surface helps the drying process, protects against oxygen and light, and helps preventing appearance of dry rim/case hardening. 

 

Application of Lyocarni FPN-63 will add to the characteristic flavour of moulded meat products. Moreover, during a traditional maturation process Lyocarni FPN-63 will break down lactic acid subsequently resulting in a milder flavour and slightly pH increase. Additionally, application of Lyocarni FPN-63 will control the surface flora, and consequently, inhibits the growth of indigenous bacteria, potential toxigenic moulds, and yeasts.

Contact us

Contact Ambello Bacteria Cultures Below

Where To Find Us

Ambello Bacteria Cultures is located at the below address:

7/88 Magowar Rd, Girraween

NSW 2145, Australia

Phone: (02) 9631 6655

Mobile: 0498 006 864

Email: ross.dive@ambellobacteria.com

Call Us Now: 0498 006 864
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