Listeria-busting starter culture range for fermented sausages

By incorporating a lactic acid bacterium, which produces a bacteriocin, the CombiSafe range is said to combine the properties of regular ripening cultures with specific protection against listeria.

Four variants​

According to producer Frutarom Savory Solutions, they are available in four variants to meet different product ripening condition requirements, flavour profiles and colour development.

The lactic acid microorganisms in the Bitec Starter B range are able to build bacteriocins, which are antimicrobial substances that can disturb the cell membrane synthesis of listeria cells.

Slow ripening applications​

Bitec Starter B1 is tailored toward traditional slow ripening applications, while Bitec Starter B2 is suitable for when a rapid and active ripening process is required.

Bitec Starter B3 is said to ensure a rapid acidification and Bitec Starter B4 is aimed at slow ripening procedures.