About Meat Starter Culture F-LC

Listeria control in the sausage production

Bioprotection of sausages with Bactoferm (TM) 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 (TM) F-LC has the ability to control listeria at the same time as it performs as a classical starter culture for fermented sausages. Bactoferm (TM) 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.


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.


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.


In order to obtain a good acidification with F-LC it is necessary to follow a normal processing with the fermentation starting at 24-45┬║C or 70-115┬║Fermentation 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 (TM) T-SL and T-SPX, but not quite as fast as with Bactoferm (TM) 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.


Click here to purchase Bactoferm (TM) F-LC Starter Culture

This product was added to our catalog on Sunday 16 July, 2006.

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