LYOCARNI SHI-59 - 20 G / 100 KG (TRADITIONAL FERMENTED SALAMI)
MEAT CULTURE FOR FERMENTED MEAT SUCH AS SALAMI
LYOCARNI SHI-59 CONSISTS OF A SET OF SPECIFIC BACTERIA THAT, IN COMBINATION, GUARANTEE A UNIFORM AND CONTROLLED PRODUCTION OF FERMENTED SAUSAGES SUCH AS SALAMI. THUS, THE CULTURE QUICKLY PROVIDES A WHITE COATING THAT CONTRIBUTES TO THE DRYING PROCESS, PROTECTS AGAINST OXYGEN AND LIGHT, AND PREVENTS CRUSTING AND/OR HARDENING OF THE PRODUCT. STAPHYLOCOCCI ENHANCE FORMATION OF A STABLE COLOUR, PROMOTE AROMA FORMATION AND COLOUR STABILITY, AND PREVENT RANCIDITY. PEDIOCOCCI AND LACTOBACILLI CONTROL THE FERMENTATION PROCESS AND MAY RESULT IN MEDIUM ACIDITY DEPENDING ON THE AMOUNT OF SUGAR. FURTHERMORE, IT IS A PROTECTIVE CULTURE INHIBITING E.G. LISTERIA MONOCYTOGENES.
RECOMMENDED DOSAGE: 20 G PER 100 KG MEAT.
GMO FREE. HALAAL AND KOSHER CERTIFIED.
SHELF-LIFE: 12 MONTHS FROM DATE OF PRODUCTION.
STORAGE: AT OR BELOW -17 °C OR BELOW, IN ORIGINAL POUCHES.
