Frutarom Creates New Starter Culture for Raw Sausages
BITEC Advance LD-20 contains two microbial strains: a lactic acid bacterium of the species Lactobacillus sakei and a strain of the species Staphylococcus carnosus.
Feb 15 2012 --- Frutarom Savory Solutions GmbH is offering a new starter culture, BITEC Advance LD-20, for the manufacturing of firm and fresh raw sausages as well as sausage spreads. The culture decreases pH value rapidly while at the same time providing an especially mild acidic profile. Additionally, end products gain high stability.
BITEC Advance LD-20 contains two microbial strains: a lactic acid bacterium of the species Lactobacillus sakei and a strain of the species Staphylococcus carnosus.
The L. sakei strain is responsible for maximum product safety as it exhibits a high competitiveness against the spontaneous flora, and diminishes pH value rapidly. At the same time, however, this strain provides a pleasant mild taste. One of the positive aspects of the S. carnosus strain’s nitrate reductase activity is that raw sausage is given a distinctive and stable color. In combination with the meat enzyme activities, this strain also contributes to the development of a typical fermentation flavor and taste.
Dr. Christian Hertel, R&D Manager Cultures at Frutarom Savory Solutions Europe, explains: “We made versatile and sophisticated demands of our new starter culture. It was a challenge, for example, to create a culture that is able to diminish pH value rapidly and consistently while producing a mild taste. It requires know how and a certain amount of flair to develop a culture which fulfills both of these demands and additionally leads to an appealing color in the end product. BITEC Advance LD-20 has completely convinced, not only in our laboratories, but also during several trial runs within the industry. Now our customers can profit from this innovative culture too.”
BITEC Advance LD-20 can be used in a broad variety of raw sausages. Alongside the new culture, the company offers a variety of suitable seasonings and ripening agents.
