Starter cultures for meat are lactic-acid bacteria used for the fermentation of meat products, including aged products, such as salamis, sausages, hamburgers and all products that undergo fermentation.
Lyocarni is the range of Sacco System starter cultures for meat, including products with different mixes of selected Carnobacterium (Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xyilosus), which are applied by injection or tumbling, combined into different formulations depending on the finished product or the type of fermentation.
The Lyocarni range of live cultures can be subdivided into traditional starter cultures (more suitable for fine-medium coarseness, to guarantee slow drying with the enhancement of aromas) and quick starter cultures, suitable for coarser products, to ensure an even fermentation within the product, or for finer grades where shorter production times are required, limiting the development of aroma and colour.