Ingredients

Lactic ferments (more correctly called “lactic bacteria”) are microorganisms that through a catabolic process (fermentation) are able to degrade lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid.

4Protection is the Sacco line of ferments for the protection of products from the development of unwanted microorganisms. 4Protection cultures are made of 100% natural lactic bacteria that help maintain the structural and sensory quality of products during shelf life.

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.