Fermented sausage

In order to be able to produce raw sausage safely and reproducibly, the use of functional aids is indispensable. Our range includes tailor-made solutions that, among other things, ensure the highest level of production reliability and standardize the ripening process. Different combinations of strains shorten the fermentation time, guarantee a high-quality final product and ensure a distinctive flavor development.

Raw ham

Raw cured meat products, like fermented sausage, require particularly careful production due to the lack of heat treatment. In addition to normal ripening cultures, we also offer solutions that go beyond the effect of a standard food cultures. These work with lactic acid bacteria, which form specific inhibitors against the growth of Listeria monocytogenes. In this way, they ensure optimum product safety.

Surface

The salami with its characteristic velvety white surface is a much appreciated speciality. Surface mold cultures ensure the all-round even, powdery edible mold. They not only have a positive effect on taste and appearance, but can also protect against harmful mold cultures. In this way, manufacturers receive not only exquisite but also safe end products.

Other cultures

Food safety is important to us. Therefore, our range also includes food cultures that have a positive influence on fish products, brine for cooked ham, vegan products and the like. 

Our innovative food culture with a protective function against listeria in fish products is perfect for the microbiological stabilization of cold-smoked fish. Even with longer storage periods, it has a positive effect on the sensory properties of the end product. 

In the production of cooked ham, brine is injected into the meat. In the process, undesirable microorganisms can get from the surface to the interior. Our food cultures stabilize the brine during production and displace unwanted germs even at low temperatures. Cooked cured products thus stay fresh, tasty and color-stable for longer.