SACCO PRESENTATIONS ON MEAT CULTURES

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 Used

  • Lactic Acid Bacteria (LAB): Lactobacillus, Pediococcus
  • Gram+ cocci: Staphylococcus, Kocuria
  • Others: Streptomyces, Debaryomyces, Penicillium

Functional Roles

1. Lactic Acid Bacteria (LAB)

  • Control fermentation & pH (acidification)
  • Produce organic acids & bacteriocins
  • Ensure uniformity and inhibit spoilage bacteria
  • Improve drying, texture, and safety

2. Staphylococci (and related cocci)

  • Develop colour & aroma via nitrate-reductase and catalase activity
  • Enhance flavour through protease and lipase enzymes

Fermented Sausage Cultures

Traditional (S-Cultures) – slow to moderate acidification

  • SMB-83: slow, temperature-dependent
  • SBY-76: mild acidification
  • SBL-48: stronger acidification

Fast Fermented (V-Cultures) – quick process, improved safety & consistency

  • Shorter fermentation and maturation time
  • Enhanced colour, flavour, and hygiene control
  • Examples:
    • VBY-81: fast, meaty flavour
    • VBM-19 / VBM-60: fast, mild flavour
    • VBL-97 / VDM-107: fast, strong colour & aroma

Mould-Ripened Sausages (Penicillium nalgiovensis)

  • Replaces smoking; gives uniform look, prevents oxidation/discoloration, enhances flavour, protects surface, and increases pH during maturation

Whole Cured Muscles (W-Cultures – e.g., Coppa, Pancetta, Prosciutto)

  • Used in dry-cured, tumbled, or injected meats
  • Provide faster aroma, flavour, and colour development
  • Do not acidify
  • Examples:
    • WBX-43: staphylococci; salt-tolerant, colour & aroma
    • WBX-87: adds LAB for safety (Lm inhibition), aroma, faster drying
    • WBL-45: mild LAB + staphylococci; aroma & drying improvement

Protective “4P” Range (B-Cultures)

  • Cultures with antimicrobial and antibacterial properties
  • Produce bacteriocins (heat-stable proteins) for food safety

Cooked Products

  • BOX-74 / BOX-57: inhibit Listeria monocytogenes and spoilage bacteria at low temperatures (via Lb. sakei, Carnobacterium)

Raw Sausages

  • BMX-37: improves colour stability

Applications

  • Available for 100 kg / 200 kg / 500 kg / 1000 kg batch sizes
  • Support safe, efficient, and standardised production across all fermented and cured meat types

In essence

Sacco’s 2025 meat cultures enhance fermentation control, flavour, colour, safety, and efficiency across traditional, fast-fermented, and cured meat products, using tailored microbial blends for each production style.


Attached:
* SACCO Presentation - Portfolio on Meat Cultures
* SACCO Presentation - Meat Cultures General

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