The range of BIOVITEC ripening starter cultures satisfy all the needs of manufacturers of dried sausages.

BIOVITEC ripening ferments ensure the safety of the fermentation process. They give the finished product a subtle and pleasant taste and improve its colour.

 

Traditional BIOVITEC ripening starter cultures

These starter cultures have been especially developed to ensure the traditional fermentation in dried sausages which “leave time to time.”

Micrococci, selected for their high aromatic and enzymatic potential generate and improve the great taste of traditional dried sausages.

 

BIOVITEC ripening starter cultures with strong acidifying activity

These ferments have been especially developed to ensure rapid acidification in products with a shorter production cycle than traditional methods.

Lactobacilli, selected for their high acidifying activity, ensure rapid fermentation. In association, micrococci improve the aroma and colour of the finished product.

The learning process is improved. The safety of the process is optimal.

 

BIOVITEC ripening starter cultures with a single strain

These 100 % micrococci ferments improve the aroma, generate stability of the final colour and are synonymous with ‘good curing.'

They can be used in various applications :

to supplement traditional bacterial blends or with strong acidification to improve the final aromatic result

in association with a chemical acidifier

only for very specific needs (le Fuet in Catalonia, etc.)