Product Composition
Staphylococcus xylosus, Staphylococcus carnosus, Carnobacterium and Lactabacillus sake
Application
Ensures a uniform and controlled production of whole muscle products such as bresaola, coppa, pancetta and semi-dried ham with enhanced safety
Features
Formation of a stable colour Promotes aroma formation and colour stability
Prevents rancidity Produce bacteriocine at low temperature inhibiting Listeria monocytogenes
Carnobacterium produce bacteriocins and lactobacilli control indigenous lactic acid bacteria without pronounced acidification
