Knowledge Base

Introduction to cultures Friday, October 18, 2024 Discover the significance of starter cultures in sausage mince production, where the natural microflora can be enhanced for improved product consistency and reduced production time. Explore the categorization and characteristics of microorganisms used in starter cultures, ensuring optimal performance and quality in sausage manufacturing.

Surface coverage cultures Wednesday, October 16, 2024 Explore the role of yeasts, particularly Penicillium nalgiovense, in the surface treatment of dried sausages, enhancing appearance, flavor, and protection against rancidity.

Acidification cultures Wednesday, October 16, 2024 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.

Color and flavor cultures Wednesday, October 16, 2024 Discover the functionalities of Staphylococcus and Debaryomyces strains offered by Chr. Hansen in indigenous fermented sausages, crucial for flavor development, enzymatic activities, and pH regulation

About molds: surface cultures Wednesday, October 16, 2024 Explore the practical aspects of applying molds in sausage production, covering dosage, application methods, handling precautions, and the impact of casing type and fermentation technology on mold growth. Gain insights into the role of Chr. Hansen molds in enhancing sausage fermentation.

Influence of processing parameters on culture performance Wednesday, October 16, 2024 Discover the intricate relationship between fermentation temperature, sugar concentration, salt concentration, and raw material quality in sausage mince processing, and their impact on microbial activity, pH regulation, and fermentation time. Gain insights into the role of Chr. Hansen cultures in optimizing sausage fermentation processes.