Bioprotective cultures
From inhibiting food spoilage to avoiding harmful contamination, bioprotective cultures are a rising natural way to answer a major challenge for the agri-food sector, due in large part to the growing limitation of the use of conventional microbiological barriers.
Bioprotection refers to enhanced food safety and extended shelf life of foods by indigenous and/or intentionally added microflora. The microbiological competition and production of antimicrobial metabolites of bioprotective cultures help inhibit the growth of pathogens and spoilage microorganisms.
LALCULT® Protect range offers many several benefits for food producers and consumers.
Related products
As the ideal partner for enhancing the organoleptic profile of the final product, we provide a variety of options to elevate color, flavor, and safety in dry-cured fermented meat products.
Fresh meat, including sausages, is a tasty protein source but carries microbiological risks. Listeria monocytogenes, the bacterium causing listeriosis, is a serious threat. To address this, we offer cultures for fresh meat using a unique Carnobacterium maltaromaticum strain.
We offer innovative solutions to enhance cooked meat attributes while ensuring its safety. Our range of solutions not only addresses quality flaws but also supports the organoleptic profile of the final product.
Listeria monocytogenes contamination in ready-to-eat fish and cold smoked salmon is a major concern due to its ability to grow at low temperatures and persist in processing areas. To address this, we provide a bioprotective culture using a unique Carnobacterium maltaromaticum, selected by Ifremer.