Cultures

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.



Bactoferm® CS-299 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.



The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.



Bactoferm® LHP-DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.



The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.

The SafePro ® range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.



SafePro® F-LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.



The culture is recommended for traditionally fermented sausages, especially for North and South European type sausages.It promotes a pleasant flavor development.It is suitable for molded and smoked products.The final pH may be regulated by adjusting the added amount of fermentable sugars.