International search engine for Technology for Meat and Alternative Proteins
Status: Exhibitors of IFFA 2025
4Protection: protective cultures for meat
Description
A less utilized application area is the use of lactic acid bacteria (LAB) as protective cultures to enhance safety and quality of raw processed meat products such as raw sausages (e.g. fresh chorizo, longaniza, fresh bratwurst, spreadable German sausage) and processed minced meat products (e.g. hamburgers). Spraying the culture onto the surface of cooked meat products to prevent secondary contamination during further handling is another application. By competitive exclusion the protective culture suppresses the
development of spoilage bacteria as for example indigenous LAB producing acetic acid or gas and Leuconostoc ssp., often resulting in off flavour. Additionally, Listeria monocytogenes is inhibited by bacteriocins which the protective culture produces.
Lyocarni BXH-69
Fresh meat, cooked and sliced products with nitrite salt added after cooking and cooling
Lyocarni BMX-37
Fresh meat, cooked and sliced products with nitrite salt added and with anti-listerial properties after cooking and cooling
Lyocarni BOM-13
Fresh meat products without nitrite salt added or on cooked and sliced meat products after cooking and cooling
Lyocarni BOX-74
Fresh meat products without nitrite salt added or on cooked and sliced meat products after cooking and cooling, and with anti-listerial properties
Lyoflora FP-18, FP-50
Fresh meat, cooked and sliced products after cooking and cooling only with anti-listerial properties
