CARNIFLORA F-B 19. A SINGLE SOLUTION FOR TOTAL CONTROL OF LISTERIA IN FERMENTED SAUSAGES

CARNIFLORA F-B 19. A SINGLE SOLUTION FOR TOTAL CONTROL OF LISTERIA IN FERMENTED SAUSAGES

Fermented sausages can have bacteria can that negatively affect the finished product. Problems of Listeria monocytogenes can very often be found in some salami  with weak acidification and a relatively high Aw.

Carniflora F-B 19 is a complete starter culture that requires no further starter cultures in order to ensure the fermentation process and biopreservation. It significantly reduces the presence of Listeria monocytogenes in fermented sausages, and is designed specifically for the safety of the finished products.

Carniflora F-B 19 is composed of Lactobacillus curvatus, Pediococcus acidilactici, Stafilococcus xylosus and Stafilococcus carnosus.

The combined action of Pediococcus acidilactici and Lactobacillus curvatus, responsible for the production of bacteriocins during the fermentation process, carries out a strong anti-Listeria action, significantly reducing the concentration (Fig.1).

Carniflora F-B 19 is a versatile product, widely used in the processing of fermented products because it meets all the safety requirements of producers, also using different technologies. It is ideal in the production of various types of fermented sausages it does not alter their characteristics.

Moreover, thanks to its specific microbial combination, Carniflora F-B 19 ensures the acidification action as well as biopreservation, avoiding the additional use of other starter cultures and thereby offering a considerable reduction in costs.

Chimab, thanks to a dynamic team that works passionately and synergistically collaborates with its clients, promotes quality ingredients and develops innovative tailor-made solutions for the improvement and innovation of food products by positioning itself as an excellent partner for the food industry.

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