LYOCARNI SBM-83 - PRECISION FERMENTATION. ENHANCED SAFETY. AUTHENTIC FLAVOUR
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.
LYOCARNI SBM-83
Take full control of your fermentation process with Lyocarni SBM-83 – part of the advanced SACCO Lyocarni range, engineered for safe, stable, and high-quality fermented meat production.
Why It Performs
• Multi-Strain Performance: A carefully balanced combination of Staphylococcus carnosus, Staphylococcus xylosus, lactobacillus sakei, and Pediococcus pentosaceus ensures controlled fermentation and consistent product quality.
• Authentic Colour & Aroma Development: Staphylococci activity promotes stable red colour formation, aroma enhancement, and oxidative stability for premium sensory performance.
• Enhanced Flavour Complexity: Lipolytic and proteolytic activity supports the development of richer, more complex flavour profiles during maturation.
• Controlled Acidification: Lactic acid bacteria deliver reliable medium acidification control, supporting product consistency and process stability.
• Competitive Exclusion Protection: Suppresses indigenous microbiota and spoilage organisms through competitive exclusion for improved product stability.
Processing Advantages
• Predictable fermentation curves and reproductible batches.
• Suitable for slow or controlled fermentation processes.
• Supports flavour-forward traditional fermented sausages.
• Integrates seamlessly into hurdle technology systems.
• Promotes colour stability and process consistency.
• Supports shelf-life stability and product uniformity.
Technical Highlights
Feature | Benefit |
Multi-strain and culture and protective culture | Controlled fermentation with enhanced safety |
Medium acidification profile | Balanced flavour development |
Bacteriocin-producing LAB | Inhibiting Listeria monocytogenes |
Lipolytic and proteolytic activity | Improved flavour complexity |
Slow fermentation compatiblity | Traditional flavour and aroma development |
Stable colour formation | Premium visual appeal |
Ideal Applications
• Traditional fermented salami.
• Slow fermented sausages.
• Premium cured meat products.
• Controlled fermentation systems.
• Artisan and industrial meat processing.
Improve Fermentation Consistency Today
Attached:
- Specification: Lyocarni SBM-83
For Pricing & Orders:
order@dynamiko.co.za
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