Mature complete solutions
According to Van Hees (Walluf, Germany), its “Primal” starter and protective cultures for raw sausage products are usually mixed cultures from highly specialized bacteria strains that take care of important tasks in the complex raw sausage system. They acidify the sausage and ensure its intensive red color and taste. Together with “Primal” raw sausage ripening agents and special seasonings, the starter and protective cultures offer beneficial complete solutions that provide for optimal ripening in various raw sausage specialties.
The advantages of the Primal SK natur 50, Primal SK natur rapid 50, Primal SK rasant 50 and Primal SK soft 50 starter cultures include reliable reduction of the pH value, reproducible fermentation, optimal color-building and an intensive and typical flavor, according to the manufacturer. Lower hygiene risks and the suppression of undesirable microorganisms are likewise guaranteed as are shorter fermentation periods and lower production costs due to the fact that fermentation is less problematic overall.
The Primal Protec K 50 and Primal Protec S 50 protective cultures effectively protect against undesirable microorganisms like listeria and salmonella and ensure that raw sausage smells, tastes and looks appetizing.