Lactic acid bacteria used in meat applications are selected for their multiple technological characteristics. These are natural food ingredients (clean label) which significantly influence the characteristics of the final product. Ingrizo offers selected meat starter cultures used in the production of fermented dry sausages (facilitating the acidification). In addition we also provide surface flora as well as bioprotective cultures capable of naturally protecting your product and facilities from specific pathogens (like anti-Listeria).
- several genera (Lactobacillus, Pediococcus, Staphylococcus, Debaryomyces)
- tailor made formulations
- facilitating acidification
- organoleptic improvement
- bioprotection (against Listeria monocytogenes)
- combination of acidification and anti-Listeria protection