Bacterial cultures

The preparations are produced in the form of a lyophilized cream-colored mass (powder) in a package designed for fermentation from 100 kg of meat. These are preparations of direct application or with simple activation by dissolution in water. Instructions are supplied by the manufacturer.
You can use drugs from any manufacturer. As a rule, these are combinations of microorganism strains similar in composition, selected for the appropriate conditions of fermentation of whole muscle and sausage products. Typically, Lactobacillus casei ssp. rhamnosus, Lactobacillus plantarum, Staphylococcus simulans, Micrococcus varians, Kocuria rosea and some others.
Pure cultures of bacteria inhibit the development of pathogenic and opportunistic microflora, ensuring the safety of the product. Cultures for fermentation are characterized by a high level of biochemical activity, which increases the content of free amino acids, peptides, fatty acids and aromatic compounds in the product, forming a characteristic flavoring bouquet of cured meat products. A decrease in PH during fermentation allows for faster maturation. The denitrifying properties of the microorganisms used contribute to the formation of a red color in finished meat products and reduce the level of sodium nitrite to a safe level. Bacterial preparations are introduced at the salting stage and are recommended for use in all recipes.