Meat Starter Culture

What it is

Meat culture is a starter culture: selected bacteria added to the salami or dried-meat mix to steer fermentation. Cultures of this kind are usually sold freeze-dried or frozen, and some also contain yeasts or molds. They're used by cured-meat makers and butcher shops that produce dry salami, sujuk and other fermented products.

Why it's used

Starter cultures were created so fermentation takes less time and little nitrate and nitrite remains in the final product. They also keep the salami's flavor and color the same from one batch to the next. That way the process stays controlled and the product keeps its traditional quality.

Types of culture

• Fast cultures lower the pH of the mix quickly and suit short fermentations.
• Mild cultures acidify slowly and are used for long-ripened Mediterranean salamis.

For salamis with surface mold, cultures with Penicillium molds are used.

What to keep in mind

The culture bacteria need sugar to turn into acid. Some cultures work with glucose but not with sucrose (ordinary sugar), so check which sugar the culture needs before adding it to your recipe. For dose, fermentation temperature and storage, follow the culture manufacturer's instructions. To hold the product's shape during ripening we also have elastic meat netting, and you'll find other salami ingredients in meat processing.

Tell us what salami you make and how long you ripen it, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.