Main Catalogue for Industrial Enterprises Starter cultures

Starter cultures

Starter cultures

The use of starter cultures in the fermented sausages production technology, which are presented by specifically selected lactic acid bacteria (LAB), improves the quality and safety of the finished products, as well as allow standardizing the production technological process.

Starter culture MF 42-R

MF 42-R is a fermenting culture consisting of a mix of micrococcaceae and lactic acid bacteria. It accelerates the ripening of sausages during drying, improves the color, taste and flavor of the products.