Starter cultures B-LC-20, 25 g bag / for 100 kg of raw sausage

The starter culture B-FLC-55 is a mixture of lactic acid bacteria for the production of raw sausage. It controls fermentation, ensures a rapid reduction in pH, promotes the development of a mild aroma and increases food safety by suppressing undesirable microorganisms. Its protective function against Listeria monocytogenes is particularly noteworthy. 

Key features
Application: Production of raw sausage, especially sliced sausage (slicerware). 
Function:
Controls the fermentation process. 
Promotes maturation by rapidly lowering the pH value. 
Develops a mild, harmonious mature flavour. 
Increases food safety by suppressing undesirable microorganisms. 
Supports the formation of a protective function against Listeria monocytogenes. 
Advantages:
Enables safe and predictable production. 
Leads to improved shelf life and sensory properties of the end product. 
Enables a reduction in maturing time.
Delivery without samples, without decoration, without sausage.
BBD: 27.08.2026
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