Protective Cultures

Product Composition
Carnobacterium, Lactobacillus sakei, Staphylococcus carnosus, and Staphylococcus xylosus

Protective culture enhancing quality and safety in the processing of fresh, cured meat products

Functional during cold storage Active against Listeria moncytogenes Suppresses the growth of spoilage bacteria Aroma production, colour formation, and colour stability are promoted