Frutarom Introduces Liquid Starter Cultures

29 Apr 2014 --- Frutarom Savory Solutions has brought out cultures in liquid form designed for meat applications. Bitec Starter LR 1-1000 and Bitec Starter LR2 can be diluted directly to the meat mass after diluting, skipping the reactivation step, which is usually performed when using freeze-dried powdered starter cultures. This therefore makes the manufacturing processes more efficient.

“Other meat starter cultures on the market are frozen during production by using liquid nitrogen and then stored at -50 degrees C,” Dr Christian Hertel, R&D manager cultures, told FoodIngredientsFirst. “In contrast, Frutarom’s liquid starter cultures are kept in liquid form all the time, also during storage at -18 degrees C. In the past, there were starter cultures on the market which also have been produced and stored in liquid form but their shelf life was significantly lower (a few weeks only) than Frutarom’s newly developed starter cultures (which have a shelf-life of six to nine  months).”

Bitec Starter LR-1-1000 is a culture which consists of strains of the species Lactobacillus sakei and Staphylococcus carnosus. It accelerates color development and ensures color stability. Furthermore, it improves the raw sausage’s fat stability and texture. BITEC STARTER LR 1-1000 has been developed for all kinds of firm raw sausages and raw cured food items.

Pediococcus pentosaceus is the microbial strain used in Frutarom’s second new liquid starter culture, Bitec Starter LR2. It is especially suitable for manufacturing pizza salami and has particularly proven its worth in salami toppings for American Deep Pan-style pizza. It generates a very fast pH decrease at high fermentation temperatures of up to 40 degrees C.

These new starter culture variants are aimed at industrial producers in particular, as they are available in containers suitable for processing batches of between one and five tons of raw sausage mass. Using these new liquid cultures will make the manufacturing processes more efficient, according to Frutarom.

“In general, the use of freeze-dried powered starter cultures needs a so-called reactivation step, during which the cells are rehydrated and then can repair all the cell damages which normally occur during the freeze-drying process,” said Hertel. “This reactivation step can be omitted when using liquid starter cultures. Thus, the fermentation may start earlier and can be more efficient, depending on the type of fermentation and the production process.

Both new liquid starter cultures combine process efficiency, maximum product safety and a mild taste profile characterized by distinctive fermentation flavors. Dr. Christian Hertel, R&D Manager Cultures at Frutarom Savory Solutions GmbH, explains: “As a leading manufacturer of meat starter cultures, we set high standards. With our liquid BITEC variants, we are supporting our customers by optimizing production processes. Customers who trialed the prototypes were convinced by this alternative concept for meat starter cultures.”

With more than 30 years of starter culture experience, Frutarom Savory Solutions is a leading supplier in the field. The company’s strength lies in its all-round competence: R&D activities and starter culture production are all handled in house. Additionally, the company develops complementary ripening agents and seasonings and thus provides a holistic service which is unique in Europe. To ensure the highest possible product safety standards, all of Frutarom’s starter cultures undergo rigorous and thorough safety assessment, in line with the QPS (Qualified Presumption of Safety) system, which is recommended by the European Food Safety Authority.

By Sonya Hook