Flora Italia LC culture provides a fast acidification and ensures a stable color and a distinct Mediterranean flavour combined with strong antagonistic properties against Listeria monocytogenes.
This culture gives a smooth and gentle flavour of Italian salami but has the additional benefits of fast acidification for added safety and stability.
The culture is well suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the amount of fermentable sugars added to the meat mince.
25g per 100kg meat
Directions for use
Addition to sausage mince: The contents of the pouch should be added directly to the minced meat early in the process together with the dry ingredients.
Color: Off-white to brownish
Solubility: Water-soluble suspension
Form: Powder, ground
- Fast acidification.
- Produces a distinct Italian Salami Flavour.
- Ideal for fermented sausages with short production time.