SACCO CULTURES IN THE VEGETABLE INDUSTRY

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.