Starter cultures are microorganisms that support the fermentatin process of raw sausage products and raw cured products with their microbiological and enzymatic properties in many ways. M-CULTURE® starter- and protective cultures from Meat Cracks meet the highest standards of the sausage- and meat industry. They ensure best fermentation results, promote outstanding sensory properties and guarantee optimal product safety.

M-CULTURE® starter cultures have a positive effect on the lactic acid formation, pH-value reduction and flavor development as well as on the catalase, drying and rapidity. They also support the colour stability, firmness and the suppression of undesired bacteria.

The M-CULTURE® starter cultures are a highly functional mixture consisting of lactic acid bacteria, pediococci and staphylococci.

Meat Cracks offers:

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Broad range of different, customizable culture strains

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Definition of the exactly required range of services

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Development and production of specifically optimized culture mixtures

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