Staphylococci species such as Staphylococcus carnosus and xylosus are used in various meat technologies, from dry fermented salami types to cured products like bacon, coppa or bresaola.
When used as starter cultures for sausage fermentation, Staphylococci contribute to food safety, enhance flavor and ensure a controlled fermentation process. In addition to their bioprotective & flavoring properties, Staphylococci play an important role in the coloration of dry fermented products by reducing nitrate to nitrite through their nitrate reductase activity. They also reduce oxidation and can mask the typical salty flavor of cured products.
Contact us to learn more about how these cultures can help your process.
