Acidification cultures

 Lactobacillus

Lactobacillus species are the predominant lactic acid bacteria in most meat products that are fermented by the indigenous flora and the most robust Lactobacilli have been selected and incorporated into commercial starter cultures.

All Lactobacillus used as starter cultures in dried sausages are homo- fermentative, micro-aerophilic rods, i.e. they grow best at low redox potential and their main fermentation product from sugar is lactic acid.

The properties of the major Lactobacillus species available at Chr. Hansen are summarized in the table below. The Chr. Hansen strains are all able to ferment the simple sugars glucose and fructose while producing either L-lactic acid or a mixture of D- and L-lactic acid.

The salt-limit for proper growth is between 9–13% salt-in-water and the temperature optimum is between 30–37°C (86–99°F).

Table: Typical microorganisms used as meat starter cultures offered by Chr. hansen

Pediococcus

Pediococcus species are occasional found as minor components of the micro flora in indigenous fermented sausages, in particular in the US-style sausages where a high fermentation temperature is used. Today they are widely used as starter cultures in all kind of dried sausages.

Pediococcus species are homo-fermentative, micro-aerophilic cocci. Some of the more important properties of the Chr. Hansen Pediococci are compiled in the table below. Compared to the Lactobacillus strains the Pediococcus strains in general grow at higher temperatures and have a broader sugar fermentation pattern.

Table: Acidifying Pediococcus species offered by Chr. Hansen

 Source: Chr. Hansen

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