4Protection cultures – Meat
4Protection is a Sacco line of cultures to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help producers to create a safe product with good structural properties throughout its shelf life.
Sacco System has developed specific lines of live cultures for the natural protection of meat and salami products. The 4Protection line does not alter the flavour or other product characteristics. It is compatible with and complements all Sacco starter cultures and can be used via direct inoculation or surface treatment.
There are various types of products in this line, mainly aimed at preventing and eliminating contamination of the product by Listeria monocytogenes with two mechanisms of action: production of bacteriocins (via Carnobacterium) or bacterial competition (via Lactobacillus sakei).
4Protection products for meat
to reduce the risk of Listeria and bacterial contamination in products containing raw meat (e.g. fresh sausages), cooked products and cured products with or without the addition of nitrites and/or nitrates. The product is added in fresh foods directly during preparation, while cooked products are sprayed after cooking. For aged and smoked salamis, the product is applied via surface treatment. Available products: Lyocarni BXH-69, Lyocarni BMX-37, Lyocarni BOM-13, Lyocarni BOX-74, Lyoflora FP-18 and Lyoflora FP-50.
Anhydrous mix containing 50% natamycin sold by Caglificio Clerici, a Sacco System group company. Its purpose is to preserve meat-based products by inhibiting the growth of yeasts and moulds and preventing development of fungal and spore toxins.
Read More
You might be interested
Probiotics for the food industry
Probiotic bacteria (from the Greek pro-bios, “in favor of life”) are a specific group of lactic ferments able to have a beneficial action on the whole body starting from the colonization of the intestine.
Moulds
Moulds are essential ingredients for the production of cheeses and other food products with typical aesthetic and organoleptic characteristics (such as, for example, cheese with a floral crust). Through proteolysis and lipolysis processes, the moulds contribute strongly to the formation of the aroma, the final structure and the appearance of the cheeses that contain them.
4Protection lactic acid bacteria – Plant-based products
The 4Protection lactic acid bacteria lines are suitable for hypoallergenic products derived from any plant matrix (soy, lupin, peas, chickpeas, cashews, almonds, oats, rice) and counteract the development of unwanted yeast and mold, maintaining the taste, the aroma and texture of the product.
4Protection cultures – Fish
The 4Protection Sacco bacteria have been designed to protect from listeriosis risk raw fish (smoked salmon and processed fish), fish packaged by counter frigo (sea bass fillets, trout, salmonate trout, etc.) Fresh sea and lake fish sold and many other fish products of different nature.