Starter cultures

AiBi® Starter сultures are developed for the production of dry-cured and raw smoked sausages

Properties:

Name of the culture	Microbiota content	Characteristics
AiBi 37.03 Starter сulture	Staphylococcus carnosus, Lactobacillus curvatus	Developed for traditional fermentation, ensures stable acid formation Provides stable color and high organoleptic values of the product Allows manufacturers to obtain the product with an excellent taste Reduces time of maturation and drying Show an antagonistic effect against coliforms, Salmonella and Proteus Has no genetically modified microorganisms Increase the shelf life of the product
AiBi 5.01 Starter culture	Propionibacterium freudenreichii ssp. freudenreichii, Bifidobacterium animalis ssp. lactis	Allow manufacturers to eliminate the use of sodium nitrite (in case of high quality of raw materials and maintaining the workplaces in a clean and sanitary condition) The species composition of the starter culture complies with the requirements of GOST R 55456-2013 “Dry sausages. Specifications” Demonstrates excellent acid formation abilities, provides fast fermentation, making a sausage stick denser. Ensures evenly distributed bright red color of the product Enriches the product with Bifidobacteria Propionic acid bacteria of the starter culture have catalase, peroxidase and superoxide dismutase activities, which helps to prevent oxidation reaction in meat raw materials and extend the shelf life of ready-to-eat sausages Propionic acid bacteria of the starter culture are producers of vitamin B12