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.