Meat cultures play a key role for the safety of fermented sausages as they are responsible for the fermentation and subsequently increased drying of the sausages.
With the fast-fermenting cultures from Chr. Hansen you can reduce the risk and expect:
- Rapid decline in the pH values
- Same quality
- Safe products
- Higher productivity
- Lower energy costs
- Improved efficiency
Fermentation starter cultures are based on lactic acid bacteria with high suppressive abilities on the one hand and a moderate lactic acid formation on the other. In addition, the outstanding strains Staphylococcus provide.
For more information about the products from this category, you can contact the representative of Chr. Hansen in Macedonia:
eng. Meri Ilieska DKMEKA@chr-hansen.com
email@example.com, tel.: +389 2 256 22 95