Meat Starter Culture with Bioprotectant B-LC 007

B-LC-007 meat culture with a bioprotective effect for production of traditional fermented sausage with a short fermentation time.

B-LC-007 is a mixed culture containing Pediococcus acidilactici, Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei and Pediococcus pentosaceus in a convenient freeze-dried form. P. acidilactici is responsible for reducing Listeria monocytogenes in fermented sausage. The strain produces pediocin which is a bacterocin with strong antagonistic properties against Listeria. L. sakei and P. pentosaceus result in a fast pH decline and S. carnosus and S. xylosus in a strong and stable color and an aromatic flavor. The yeast Debaryomyces hansenii adds to the flavor development.

B-LC-007 is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the amount of fermentable sugars added to the meat mince.

Each 50 gram package will do up to 500 pounds of fermented sausage.

Recommended fermentation temperature is 20-24°C (68-75°F) for at least 24 hours. Fermentation and drying procedures should be adapted to the specific recipes.

Freeze-dried cultures should be stored at below -17°C (0°F) to have a shelf life for at least 18 months. At +5°C (41°F) the shelf life is at least 6 weeks.