SACCO CULTURES IN THE VEGETABLE INDUSTRY
Fermentation That Brings Vegetables to Life
In the growing market for fermented foods, SACCO cultures provide the ideal foundation for transforming vegetables into probiotic-rich, flavourful products. These natural microbial cultures ensure controlled fermentation, improving safety, texture, and taste while maintaining nutritional integrity.
Used in products such as sauerkraut, kimchi, pickles, and fermented vegetable blends, SACCO cultures deliver reliable acidification and uniform flavour development. They also enhance product stability, reducing spoilage and extending shelf-life without chemical additives.
With consumer demand rising for gut-friendly and naturally preserved foods, SACCO cultures empower producers to create high-quality fermented vegetables that combine tradition, science and modern food safety standards.
CULTURE | DESCRIPTION |
Lyoflora CBD-100 | Consists of Pediococcus pentosaceus and Lactobacillus plantarum which enhances and controls the fermentation process of vegetables and plants suppressing the indigenous flora. |
Lyoflora V-3 | Consists of Lactiplantibacillus plantarum ssp. plantarum (basonym: Lactobacillus plantarum spp. plantarum) which enhances the processing of fermented vegetable products by suppressing and controlling the indigenous flora. Additionally, this is a protective culture inhibiting some unwanted bacteria due to bacteriocin production. |
Related Articles
SACCO CULTURES FOR THE BAKERY INDUSTRY
Enhancing Flavour, Texture, and Shelf-Life Naturally SACCO cultures are revolutionising the bakery industry by offering natural fermentation solutions that improve flavour, structure, and product consistency. Used in sourdough and other fermented ...SACCO PRESENTATIONS ON MEAT CULTURES
NEW MEAT CULTURES FROM SACCO – 2025 A Short Introduction Overview Starter cultures are living microorganisms that regulate meat fermentation, ensure product quality, prevent undesirable microflora, and create consistent results. Main Microorganisms ...CULTURES FOR MEAT PROCESSING
Yes, we do, however when ordering we would require a lead time of six (6) to eight (8) weeks. We are able to supply the SACCO Lyocarni range of meat starter cultures, as listed below: LYOCARNI SB,-06; LYOCARNI VBL-84; LYOCARNI WBL-45; LYOCARNI ...SPECIAL PROTECTIVE CULTURES
SPECIAL PROTECTIVE CULTURES are a crucial component of food preservation and safety, playing a vital role in extending shelf-life and safeguarding against spoilage. These cultures are scientifically developed blends of beneficial microorganisms that ...IN WHAT SIZES ARE CULTURES SACCO LYOCARNI SBM 11 / 83 AVAILABLE ?
SACCO LYOCARNI SBM 11 / 83 is a salami culture that comes in conveniently sized packets. The precision and reliability of this batch size make it an ideal choice, offering convenience and efficiency providing the perfect solution for your ...