Lallemand Specialty Cultures will exhibit at the 2018 Meat Tech:
Hall 2 – Booth #D30.
LSC is enlarging its range of surface, ripening and biopreservation cultures for fermented meat applications.
Meat Surface cultures, consisting of Penicillium species, optimize the appearance and color while enhancing the meat flavor through different combinations of proteolytic and lipolytic activities. They not only enable a tailor-made surface but also control the environment and contamination risk by inhibiting undesirable flora growth.
LSC large range of Meat Ripening cultures allows for manufacturing high quality fermented meat products as well as low budget salami types. Through its extensive strains bank of Staphylococci and Lactic acid bacteria, LSC provides the meat industry and resellers with reliable and up-to-date culture solutions for product differentiation and food safety.
The Biopreservation line offers strains to fight against different organisms such as Staphylococcus aureus, Listeria monocytogenes, Salmonella species and the common spoilage organisms.
The LALCULT® XS344 is LSC latest meat innovation. This new culture blend produces the typically desired Mediterranean flavor profile. With a low latency and moderate acidifying properties, it is most appropriate for medium and high-end “traditional” products. Composed of Lactobacillus sakei and Staphylococcus xylosus species, this culture also exhibits inhibitory activity on the growth of certain pathogenic organisms which have been demonstrated under laboratory conditions.
Learn more about LSC complete solutions at Meat Tech: Lallemand Booth #D30 – Hall 2. Fiera Milano, Milan, Italy May 29 – June 1 2018.