Bactoferm® is a range of starter cultures specifically developed for the controlled fermentation of meat products. These cultures enable consistent quality, balanced sensory profiles, and high levels of food safety, even under variable raw-material conditions. By controlling fermentation and acidification, Bactoferm® cultures help produce safe, stable products with authentic taste.

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Features

  • Starter cultures for controlled fermentation of meat products;
  • Fast and uniform control of pH reduction;
  • Support drying and maturation processes;
  • Contribute to the development of the characteristic colour of fermented products;
  • Ensure batch-to-batch reproducibility;
  • Compatible with both traditional and industrial processing technologies.

Advantages

  • Improved safety of finished products;
  • Reduced microbiological risk (e.g., Salmonella, Listeria);
  • Stable and consistent quality;
  • Improved yield through controlled fermentation and drying;
  • Eliminates dependence on spontaneous flora;
  • Easy implementation without major process modifications.

Applicability

Bactoferm® cultures are used for a wide range of fermented and matured meat products, including:

  • dry-cured sausages,
  • semi-dry sausages,
  • rapid-drying fermented products,
  • matured products with high food safety requirements.

Example of a Bactoferm® Culture – SM-194

This culture is designed to reduce the risk of contamination with Salmonella spp. and Listeria monocytogenes through:

  • rapid and uniform pH reduction,
  • facilitating the drying process,
  • application of the “hurdle concept” (combination of multiple safety barriers).

It is recommended for products where microbiological safety is critical, without compromising taste, colour, or texture.