LYOCARNI SBM-11: CONTROLLED FERMENTATION. TRADITIONAL CHARACTER. ADDED SAFETY.
Fermented & Cured Meats dates back thousands of years and were originally developed as a method of preserving meat before refrigeration
existed. Early civilisations across Europe, Asia, and the Middle East used salt, drying, smoking, and natural fermentation to extend shelf-life while enhancing flavour and texture. Over time, traditional techniques evolved into region-specific specialities such as salami, chorizo, pepperoni, and dry-cured hams. Today, modern fermented meat production combines traditional craftsmanship with advanced starter culture technology to ensure consistent quality, food safety, colour stability, and authentic sensory characteristics.
Take control of traditional meat production with Lyocarni SBM-11 – an advanced SACCO starter and protective culture developed for stable fermentation, authentic flavour development, and enhanced product safety.
Why It Performs?
• Balanced Multi-Strain System: A carefully selected combination of Lactobacillus sakei, Staphylococcus xylosus, and Staphylococcus carnosus ensures controlled and reproducible fermentation performance.
• Stable Colour & Aroma Formation: Staphylococci support the development of a stable red colour, enhanced aroma formation, oxidative stability, and reduced rancidity.
• Authentic Flavour Development: Lipolytic and proteolytic activity contributes to the development of traditional fermented salami flavour and sensory complexity.
• Medium Acidification Control: Lactobacillus sakei delivers controlled medium acidification, supporting process consistency and balanced flavour profiles.
• Added Food Safety: Protective culture activity inhibits Listeria monocytogenes, supporting safer fermented meat production.
• Process Stability: Suppresses indigenous microbiota and unwanted spoilage organisms for more reliable fermentation outcomes.
Processing Advantages
• Predictable fermentation performance and reproducible batches.
• Designed for traditional fermented salami production.
• Supports slow and controlled fermentation processes.
• Integrates into hurdle technology systems.
• Enhances flavour-forward fermentation profiles.
• Promotes colour consistency and product stability.
Technical Highlights
Feature | Benefit |
Starter & Protective culture system | Controlled fermentation with added safety= |
Medium acidification profile | Balanced flavour and texture development |
Protective LAB activity | Inhibition of Listeria monocytogenes |
Lipolytic and proteolytic activity | Enhanced flavour complexity |
Stable colour development | Premium cured meat appearance |
Traditional fermentation support | Authentic sensory characteristics |
Ideal Applications
• Traditional fermented salami.
• Slow fermented sausages.
• Artisan cured meat products.
• Controlled meat fermentation systems.
• Premium dry sausage production.
Explore Safer Fermentation Solutions
Attached:
- Specification: Lyocarni SBM-11
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