LYOCARNI MEAT CULTURES for various meat products, such as cured, fermented, dry sausages/salami, cured, dried whole muscles, and fresh sausages are raw meat products, and consequently, there will always be an unknown amount and composition of indigenous bacteria present in the meat matrix.


The major role of a starter culture is to control the processing by restraining the indigenous flora and to enhance required course of actions to be promoted. Starter cultures are beneficial bacteria and part of the hurdle technology that is an important tool to produce safe, uniform and shelf-life stable cured meat products. 


Ambello only stocks and supplies starter cultures, which produce special antibacterial peptides, called bacteriocins, that assist to combat Listeria monocytogenes if present in the meat that is being processed.