COMPOSTION
Lactobacillus rhamnosus
PROPERTIES
This culture has a very slow acidifying action and has a positive influence against the contaminants initially present in the raw materials (meat) or either transmitted into the meat through the processing tools. The action of the selected strain that makes up this culture has a very good influence against the development of yeasts and molds and does not alter the final pH or the flavor of meat products.
APPLICATION
Protective culture used in the production of fresh or semi-fermented sausages to increase the shelf life of finished products. This culture can be used both individually or in combination with other types of meat acidifying cultures.
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