STARTER CULTURES FOR MEAT PRODUCTS
STARTGerms line
REQUEST
VADEMECUM
STARTGerms ESS 3
- Gluten free
- Biocontrol of Listeria , color and flavor standardization
- Freeze-dried, 12 months shelf life, no cold chain
- Presentation: 25 grams (for 50 kg and 250 kg of mix)
- Suitable for raw dry and semi-dry sausages with rapid fermentation in a wide temperature range.
- Suitable for raw dry and semi-dry sausages with rapid fermentation in a wide temperature range. Starter culture formed by beneficial microorganisms that break down carbohydrates into lactic acid, achieving a decrease in the pH value during maturation. They also influence the production of aroma and flavor of the raw sausage, due to their metabolic activities and the breakdown products produced. Pediococcus acidilactici produces a bacteriocin that controls the development of Listeria.
STARTGerms AT
- Gluten free
- Biocontrol of Listeria and stability at high temperatures
- Lyophilized, 12-month shelf life, no cold chain
- Presentation: 25 grams (for 50 kg and 250 kg of mix)
- Suitable for raw dry and semi-dry sausages with rapid fermentation, especially when used at high temperatures (30°C to 44°C). Pediococcus acidilactici breaks down carbohydrates into lactic acid, achieving a decrease in the pH value during maturation. It also influences the production of aroma and flavor of raw sausage, due to its metabolic activity and the breakdown products it produces. Pediococcus acidilactici produces a bacteriocin that controls the development of Listeria. Bacteriocins are a good alternative to replace chemical additives and produce minimally processed foods.
STARTGerms ESS 2
- Gluten free
- Color and flavor standardization
- Freeze-dried, 12-month shelf life, no cold chain
- Presentation: 25 grams (for 50 kg and 250 kg of mix)
- Suitable for raw dry and semi-dry sausages with rapid fermentation in a wide temperature range.
- Starter culture formed by beneficial microorganisms that break down carbohydrates into lactic acid, achieving a decrease in the pH value during maturation. They also influence the production of aroma and flavor of raw sausage, due to their metabolic activities and the breakdown products produced.
STARTGerms MSC
- Gluten free
- Color and flavor standardization
- Freeze-dried, 12-month shelf life, no cold chain
- Presentation: 25 grams (for 50 kg and 250 kg of mix)
- Suitable for raw cured meat products.
- Starter culture made up of selected strains that enrich the mix of microorganisms that will guide the maturation in the desired direction, in addition to inhibiting undesirable flora. These strains reduce nitrates to nitrites, allowing the curing reactions responsible for generating desirable flavors and a stable color to occur.
STARTGerms Emplume
- Gluten free
- Lyophilized soluble powder
- Lyophilized starter culture containing Penicillium nalgiovense, indicated for inoculating the surface of dry and semi-dry sausages after tying. It is a selected fungus with competitive capacity to control the surface flora and suppress the growth of undesirable microorganisms. STARTGerms EMPLUME generates the desired appearance allowing the product to be normalized; it causes proteolytic and lipolytic activity from the production of extracellular enzymes developing aroma and flavor compounds. Once Penicillium nalgiovense colonizes the surface of the sausages, it has an antioxidant effect, since it decreases surface oxygen, degrades peroxides and protects from the action of light by a barrier effect.
STARTGerms Emplume PLUS
- Gluten free
- Freeze-dried soluble powder
- Starter culture indicated for inoculating the surface of dry and semi-dry sausages. It is a selected fungus with competitive capacity to control the surface flora and suppress the growth of undesirable microorganisms. STARTGerms EMPLUME PLUS generates a white appearance allowing the product to be normalized; it causes proteolytic and lipolytic activity from the production of extracellular enzymes developing aroma and flavor compounds
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