Chr. Hansen Creates Starter Culture to Tackle Listeria

The new product is a multi-strain culture that combines the positive features of the individual strains in relation to acidification, color and flavor formation and not least a documented antilisterial effect.

Nov 17 2011 --- Now meat manufacturers won’t have to compromise on food safety when they want to produce the authentic Mediterranean salami. With Chr. Hansen’s new starter culture it is possible to produce the delicate Italian-style salami and still maintain full control of food safety.

The answer is Safepro B-LC-007, a starter culture ensuring
• Prevention of Listeria growth and maximum Salmonella suppression
• Typical Mediterranean aroma
• Fast and full color development

“The new product is a multi-strain culture that combines the positive features of the individual strains in relation to acidification, color and flavor formation and not least a documented antilisterial effect. On top our culture adds the final Latin touch that makes the salami so irresistible and even reduces the risk of oxidation, which ensures that the color remains stable throughout shelf-life,” explains John Jensen, Marketing Director, Meat Cultures, Chr. Hansen.

“The versatility of this unique combination culture encompassing two types of Pediococcus, a Lactobacillus, Staphylococci and Debarymyces hansenii makes it suitable for a wide temperature range – and it will also suppress any undesired wild/spoilage flora,” Jensen points out.

So far it has been a well-known challenge for producers that a fast pH drop gives acidic North European-style salami.

But Safepro B-LC-007, along with several starter cultures from Chr. Hansen, will result in a product that has a mild and appealing flavor – faster. The secret lies in the acidic flavor being less affected by the pH and the acidification speed than by the dominant organic acid.