Starter cultures for meat and fish
A line of protective cultures designed to enhance microbiological safety and extend shelf life. The cultures effectively inhibit the growth of undesirable and pathogenic microflora without affecting the taste and texture of the product.
They ensure stable product quality at all stages of storage, including the period after opening the packaging.
Starter cultures focused on creating a stable and predictable flavor profile for fermented meat products.
They ensure the development of a characteristic aroma, improve organoleptic properties, and contribute to consistent results in industrial production conditions.
A line of starter cultures for the controlled fermentation of meat products. Ensures a stable acidification process, pH control, texture formation, and color development.
Helps suppress undesirable microflora and guarantees technological stability in production.
We offer bacterial cultures based on natural strains characteristic of high-quality meat raw materials. They guarantee stable acidification, exceptional aroma, and rich product color — batch after batch.
For the production of salami and pepperoni, we offer the following lines:
- SafePro — for maximum biological safety and extended shelf life.
- BactoFlavor — for creating an exceptional flavor profile.
- BactoFerm — for controlled fermentation and texture.
The starter cultures in our range guarantee perfect color formation, long-term color stability, and the development of a rich flavor bouquet. This is the ideal choice for both whole-muscle products (Jamon Serrano, Prosciutto di Parma) and traditional dried sausages (Fuet, Chorizo sarta).
The specialized culture series includes:
- BactoFerm C-P-77 — a professional tool for intensive coloring and stable color fixation.
- BactoFerm SM-75 — a comprehensive solution for achieving stable visual results and refined aroma.
We offer specialized solutions to improve your products.
- SafePro ImPorous — effectively reduces the risk of unwanted pores in the product structure.
- SafePro EasyCure LC — optimizes the development of rich color and aroma while minimizing the risk of Listeria monocytogenes growth in raw bacon.
- SafePro B-LC-48 — provides maximum protection against Listeria monocytogenes in sliced smoked and cooked products.
- BactoFerm Rubis — guarantees long-lasting freshness by absorbing residual oxygen in the packaging (relevant for vacuum packaging and MAP).
Our range includes innovative cultures that enhance product protection and help achieve a stable appetizing color even with reduced nitrite content.
We recommend the following solutions:
- SafePro B-LC-48 — for reliable microbiological protection and prevention of undesirable microflora growth.
- BactoFerm Rubis — for preserving freshness and protecting color from oxidation.
- BactoFerm CS-300 — for improving organoleptic properties and stabilizing color.
Would you like to produce safe, high-quality, and appetizing chilled sliced meat products?
The use of these solutions significantly increases the microbiological safety of ready-to-eat (RTE) chilled products.
We offer the following specialized solutions:
- SafePro B-LC-48 — for maximum pathogen protection and extended shelf life.
- SafePro ImPorous — for preventing pore formation and ensuring product structure integrity.
- BactoFerm CS-300 — for color stabilization and improved texture characteristics.
- BactoFerm Rubis — for preserving freshness and protection against oxidative processes in packaging.
The SafePro® NovaLox culture works through controlled fermentation, creating a favorable protective ecosystem within the product.
This solution has already gained recognition among leading European retail chains, as it allows manufacturers to supply delicate, tasty, and максимально safe fish products to the market.
Are you looking for additional tools to enhance food safety in the production of raw sausages or meat preparations?
We offer a specialized series of protective cultures. Our solutions include:
- BactoFerm CS-300
- SafePro B-LC-20
- SafePro B-SF-77
In addition to protective functions, these cultures positively affect the stability of the natural meat color, preserving the attractive appearance of the product throughout its shelf life.
Our technologies help preserve the freshness of components and protect ready-made products from premature spoilage.
Our range includes:
- BactoFerm series — guarantees consistently high quality and the correct fermentation process for products such as sauerkraut, pickled cucumbers, and olives. You receive predictable results and excellent taste in every batch.
- SafePro series — the ideal solution for enhancing the microbiological safety of fresh sliced salads, as well as multi-component salads with meat ingredients.