LYOCARNI SBM 11 - 20 G / 100 KG MEAT (TRADITIONAL FERMENTED SALAMI)
MEAT CULTURE FOR FERMENTED MEAT SUCH AS SALAMI
LYOCARNI SBM 11 CONSISTS OF LACTOBACILLUS SAKEI, STAPHYLOCOCCUS XYLOSUS AND STAPHYLOCOCCUS CAMOSUS, WHICH IN COMBINATION GUARANTEE A UNIFORM AND CONTROLLED PRODUCTION OF TRADITIONAL FERMENTED SALAMI. STAPYLOCOCCI ENHANCE FORMATION OF A STABLE COLOUR, PROMOTE AROMA FORMATION AND COLOUR STABILITY AND IT PREVENT RANCIDITY. LACTOBACILLI CONTROL THE FERMENTATION PROCESS AND MAY RESULT IN MEDIUM ACIDITY DEPENDING ON THE AMOUNT OF FERMENTABLE SUGAR. FURTHERMORE, IT IS A PROTECTIVE CULTURE INHIBITING E.G. LISTERIA MONOCYTOGENES.
STANDARD DOSAGE: 20 G / 100 KG MEAT.
GMO FREE. HALAAL AND KOSHER CERTIFIED.
SHELF-LIFE: 12 MONTHS FROM PRODUCTION, IS STORED AS INSTRUCTED.
STORE: AT OR BELOW -17 °C, IN UNOPENED POUCHES.
