The base for fermented charcuterie

The essentials

Chr. Hansen offers a comprehensive range of cultures for fermented meat products, meeting producers' specific needs in terms of quality, safety, and efficiency.

Why it matters

• The addition of standardized cultures reduces production time and improves product uniformity compared to traditional methods like "back-slopping".
• Different strains of bacteria, yeasts, and molds play a key role in developing the organoleptic characteristics and bioprotection of fermented meats.

How it works

1. Acidifying cultures (Lactobacillus, Pediococcus): production of lactic acid for fermentation and texture.
2. Ripening cultures (Staphylococcus, Debaryomyces): development of color and flavors.
3. Surface cultures (Penicillium): visual appearance and protection against lipid oxidation.
4. Bioprotective cultures (P. acidilactici, L. curvatus): inhibition of pathogens like Listeria monocytogenes.

Key benefits

• Control of organoleptic properties (acidity, color, flavor, texture)
• Enhanced food safety thanks to bioprotective strains
• Optimization of fermentation and maturation processes