Listeria control in the sausage production
Bioprotection of sausages with Bactoferm™ F-LC
There is an increasing awareness of the quality and safety of food, and Chr.
Hansen sees it as an important task to build bioprotection into the cultures
used for fermentation of meat products. Bactoferm™ F-LC has the ability to
control listeria at the same time as it performs as a classical starter culture
for fermented sausages. Bactoferm™ F-LC is designed for the production of
fermented, dried sausages, and the bacteria in the culture have been selected
and optimised in such a way that all the following features are obtained: A fast
fermentation, a distinct and very good taste, a good color formation and
stability, and, as mentioned, an anti- listerial effect.
Description
Meat culture with bioprotective properties for production of fermented sausages
with short or traditional production times. F-LC is a mixed culture containing
Pediococcus acidilactici, Lactobacillus curvatus and
Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici
ensures reliable acidification whereas S. xylosus results in strong
flavor development and a good, stable color. Due to bacteriocin production both
L. curvatus and P. acidilactici contribute to suppressing growth
of Listeria monocytogenes.
Application
F-LC is recommended for the production of all types of fermented sausages.
Depending on fermentation temperature, acidification is either traditional, fast
or extra fast.
Fermentation
In order to obtain a good acidification with F-LC it is necessary to follow a
normal processing with the fermentation starting at 24-45ºC or
70-115ºFermentation and drying procedures should be adapted to the specific
recipes. The pH-decrease of a sausage made with F-LC is faster than what is
obtained with traditional cultures such as Bactoferm™ T-SL and T-SPX, but not
quite as fast as with Bactoferm™ F-1. The two lactic acid bacteria efficiently
support the growth of each other giving a rapid pH-decline. Normally the final
pH in the sausages is approx. 5, which means that the sausages develop the mild
taste requested by many consumers. Further to the two bacteriocin forming lactic
acid bacteria, the culture is furnished with a strain of Staphylococcus
xylosus, which gives a fast and stable color development and contributes
with a good flavor to the sausage.
Instructions for use
The contents of the pouch should be added directly to the bowl chopper or mixer
early in the process together with the dry ingredients. Important: The culture
ferments sucrose very slowly and it is therefore recommended to use glucose
(dextrose) as the carbohydrate source in the meat mince.
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Bactoferm™ F-LC Starter Culture
This product was added to our catalog on Sunday 16 July, 2006.
Starter Cultures