Promoting health and the curing process
With its home base in Korntal-Muenchingen, Germany, Gewürzmüller offers its “Bitec LK-30 plus” and “Bitec LS-25 plus” starter cultures for raw/uncooked sausage manufacturing. Apart from their technological properties, both culture products are also technologically effective, while additionally guaranteeing strong color formation and stability as well as an unmistakably unique aromatic flavor, as the manufacturer confirms.
Continuing to quote from the company’s own product statement, expeditious and powerful pH lowering, in itself a guarantee for fast drying, is also stated as a characteristic quality of Bitc LS-25 plus, allowing raw sausages to obtain a good sliceability fast.
In the meat industry, starter cultures are the guarantee for safe and reliable manufacturing of raw sausages and uncooked pickle-cured products. Under its “Bitec” brand mark, Gewürzmüller comprises biotechnologically manufactured starter cultures. As the company itself points out, it was already in the early 1980ies that, in cooperation with various universities, particularly suitable microorganisms were used to develop starter culture preparations on the basis of their purpose-targeted screening process.
And nothing has changed in that intensive development effort until this point in time: As before, the objective of improving existing products and developing new ones offering further user benefits has remained in place.
In addition to those named above, the company also offers the following culture products:
Bitec RP-3: This starter culture reduces hygienic product risks in uncooked pickle-cured products manufacturing, as Gewürzmüller states, adding that red coloration and the pickle-curing color’s stability are being improved, while the simultaneous formation of that characteristically aromatic pickle-curing flavor is being supported as well.
Bitec LKB-5: This protective culture contains a bacterocin-forming lactic acid bacteria strain stated to effectively suppress listeria growth. It is mostly used for uncooked sausages, with listeria multiplication favorably influenced by low-level drying.
Bitec LS-1: This culture is singled out for letting a uniform acidification process take effect. As a result of the lactic acid-forming agent Lactobacillus curvatus it contains, this culture is emphasized for its particularly powerful positioning versus the spontaneously generated flora, with the formation of a distinctly present fermentation flavor a fascinating characteristic.
Bitec LS-25: Rapid acidification and variety-typical fermentation flavor are singled out as typical features of this culture, which is also stated to accelerate coloration, while improving color stability and preservation, fat stability and product consistency at the same time.