{"id":3935,"date":"2024-11-18T14:21:58","date_gmt":"2024-11-18T13:21:58","guid":{"rendered":"https:\/\/saccosystem.com\/ingredients\/4protection-cultures-meat\/"},"modified":"2024-12-05T17:06:49","modified_gmt":"2024-12-05T16:06:49","slug":"4protection-cultures-meat","status":"publish","type":"ingredients","link":"https:\/\/saccosystem.com\/en\/ingredients\/4protection-cultures-meat\/","title":{"rendered":"4Protection cultures – Meat"},"content":{"rendered":"
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\n 4Protection cultures – Meat <\/h1>\n <\/div>\n <\/div>\n
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4Protection<\/strong> is a Sacco <\/strong>line of cultures <\/strong>to protect products<\/strong> from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural <\/strong>lactic acid bacteria that help producers to create a safe product with good structural properties <\/strong>throughout its s<\/em>helf life.<\/em> <\/p>\n <\/div>\n <\/div>\n <\/div>\n

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Sacco System has developed specific lines of live cultures<\/strong> 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<\/strong> and complements <\/strong>all Sacco starter cultures and can be used via direct inoculation or surface treatment. <\/p>\n <\/div>\n

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There are various types of products in this line, mainly aimed at preventing <\/strong>and eliminating<\/strong> contamination of the product by Listeria monocytogenes<\/em> with two mechanisms of action: production of bacteriocins <\/strong>(via Carnobacterium<\/em>) or bacterial competition<\/strong> (via Lactobacillus sakei)<\/em>.<\/p>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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\n 4Protection products for meat <\/h2>\n
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\n Linea AL – Anti Listeria monocytogenes<\/em> <\/div>\n
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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. <\/p>\n <\/div>\n <\/div>\n

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\n Natacid <\/div>\n
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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. <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>

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\n Read More <\/h2>\n
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\n You might be interested <\/h3>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Probiotics for the food industry <\/a>\n <\/h4>\n
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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.<\/p>\n <\/div>\n

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