Frutarom's CombiSafe with Bacteriocin-Producing Properties to Significantly Reduce Listeria Monocytogens
16 Jun 2016 --- Frutarom Savory Solutions’ CombiSafe starter cultures enable manufacturers to significantly reduce the number of Listeria monocytogenes in raw fermented sausages. By incorporating a lactic acid bacterium, which produces a bacteriocin, the CombiSafe range combines the properties of regular ripening cultures with protection functionality against listeria.
In combination with the suitable ripening agents and seasonings, the cultures are a true All-in-One-solution. They are available in four variants to meet different requirements in terms of product ripening conditions, flavor profiles and color development.
In the CombiSafe product range, Frutarom Savory Solutions has combined a lactic acid microorganism with maturing cultures. The lactic acid microorganisms in the BITECSTARTER B range are able to build bacteriocines. Bacteriocines are antimicrobial substances which can disturb the cell membrane synthesis respectively membrane integrity of Listeria cells. For instance, it can build pores which leads to loss of cell content which can destroy Listeria cells. The range has been developed in Frutarom’s state-of-the-art starter culture laboratory in Holdorf, Germany.
BITEC STARTER B1 is ideal for traditional slow ripening applications, while BITEC STARTER B2 is an excellent choice when a rapid and active ripening process is required. Both are mixtures of various strains and include Kocuria salsicia, resulting in a distinctive mild fermented flavor and taste, and the progressive development of the typical red color.
Another variant for fast ripening is BITEC STARTER B3, which ensures a rapid acidification. It produces a mild aroma and is even more competitive against spontaneous flora compared to BITEC STARTER B2. Finally, BITEC STARTER B4 is ideally suited for traditional slow ripening procedures. The culture is highly competitive and contributes to product safety.
The efficacy of the bacteriocin producing lactic acid bacteria has been examined by means of challenge tests. Raw fermented sausage spread and salami were inoculated with Listeria monocytogenes to research the ability of the CombiSafe products to reduce the bacterial count. For all tested applications, significant decreases were achieved.
“Our CombiSafe range is a very promising addition to our portfolio. Product safety is a significant concern for the food industry. With CombiSafe we offer a natural solution to improve product safety,” says Josefine Petzka, employee R&D Cultures at Frutarom Savory Solutions. “Our range enables manufacturers to create raw fermented sausage specialties that combine an outstanding sensory profile with product safety.”
The company offers its meat starter cultures with adjusted ripening agents and seasonings. This all-round-package, combined with the support of Frutarom’s experts, allows manufacturers to deliver high quality products with superior sensory properties.
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