Culture of safer, speedier salami

To enable salami manufacturers to boost process efficacy, without compromising on quality or safety, DuPont Nutrition & Health has created new meat cultures.

Brought to market as part of DuPont's Danisco range of ingredients, the Texel Prism culture series is designed to ease process cost pressures and ensure fast and efficient production through rapid acidification and a short lag-phase. This optimises cost-base and inventory turnover capabilities.

"Texel Prism combines lactobacilli, for processing speed, with staphylococci strains to ensure premium quality salami with rapid colour and flavour development," says Caroline de Lamarliere, global product manager, ripening and protective cultures, DuPont Nutrition and Health.

The short acidification lag-phase speeds up the process and aids to control acid-sensitive pathogen flora such as salmonella and listeria. This protective functionality is reinforced by DuPont-patented listeria inhibiting properties of a lactobacilli strain used in creating the Texel Prism culture series.

Contact: DuPont
www.dupont.com