Lyocarni is a range of starter and protective cultures “Made in Italy” for meat processing.

They ensure the safety and sensory quality of meat products.

Best and safe processed meat products for the happiness of the customers.

Sacco is a flexible company with close attention to our customers’ requests and requirements; the technologists are able to troubleshoot and help client to generate personalised solutions for new product development.

LYOCARNI MEAT CULTURES

Our starter cultures are contributing to the safety and the specific sensory quality of your products while keeping your own production process. Starter cultures are beneficial bacteria and part of the hurdle technology that is an important tool to produce safe, uniform and shelf-life stable fermented and/or cured meat products.

Type of product:

• Traditional fermented sausages
• Fast fermented Sausages

Characteristics of cultures
Slow fermentation for more pronounced flavour formation and development of stable red colour.
Fast fermentation for short processing time but sufficient flavour and colour formation.

Type of products:

• Whole cured muscles
• Raw cured ham

Characteristics of cultures
Support to control the contaminating microbiota and to develop the colour.

Type of products:

• Cooked ham
• Emulsified Sausages
• Raw minced sausages

Characteristics of cultures
Inhibition of the pathogen Listeria monocytogenes by bacteriocin production.
Suppressing the indigenous microbiota by competitive exclusion.

Added value

All in one solution:Enhanced product safety by using bacteriocin producing strains acting against Listeria monocytogenes.
Enhanced sensory quality by using additional staphylococci to improve colour and flavour formation.

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

Moulds spontaneously appear on surface of nonsmoked fermented sausages, which are originating from the house flora. The contaminating moulds are often coloured, e.g. yellow, green or black, and thus do not provide the desired whitish to cream coloured uniform appearance. Furthermore these moulds may affect negatively the flavour of the product. Thus, mould cultures are recommended to be applied to control the surface appearance and favour development of mould-ripened meat product and to avoid the risk of growing of toxinogenic contaminating mould strains.