Starter cultures that make the difference
A key product in this area is the Lyocarni product line. This comprises various mixtures of selected strains of Carnobacterium (including Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus carnosus, and Staphylococcus xylosus), which can be applied either by injection or tumbling. The cultures have been specially developed for the fermentation of fresh and matured meat products such as salami, sausage, and hamburgers.

Lyocarni stands for:
- a distinctive aroma and stable red color development,
- adapted fermentation times depending on process requirements,
- protection against undesirable germs, especially Listeria monocytogenes,
- suppression of the raw material's own flora.
The product line offers both traditional and fast starter cultures:
- Traditional cultures are suitable for small to medium-sized meat products with longer maturation times and intense flavors.
- Fast cultures are suitable for large meat products to ensure uniform fermentation throughout the product, as well as for smaller meat products with shorter production times to control the development of flavor and color.
The fermentative properties and protective effect of Lyocarni cultures have been confirmed by numerous studies conducted by the German Institute for Food Technology (DIL). Detailed instructions and test results are available for demanding applications.
Nordmann distributes these high-quality cultures in Germany and supports its customers with technical expertise and application know-how – for safe and tasty meat products.
For more information, please contact:

Distributed in:
Germany.


Starter cultures that make the difference

High-quality ingredients for responsible pet owners
