Meat acidification starter cultures
Meat starter cultures are blends of selected lactic acid bacteria, often with staphylococci, added to fermented sausage to drive acidification in a controlled way. Blends differ by product.
Ingredients
1086 articles on substrates, cultures and additives.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
All cultures100
Koji and amylolytic starters31
Yeasts18
Dairy starter cultures15
Ripening moulds and yeasts11
Meat starter cultures8
SCOBYs and grain cultures6
Back-slopped and retained starters5
Leavens and sourdough starters3
Lactic cultures2Legume mould starters1
Koji and amylolytic starters31Yeasts18Dairy starter cultures15Ripening moulds and yeasts11Meat starter cultures8SCOBYs and grain cultures6Back-slopped and retained starters5Leavens and sourdough starters3Lactic cultures2Legume mould starters1Meat starter cultures
Fish-sauce starter cultures
Fish-sauce starters are salt-tolerant bacteria, chiefly Tetragenococcus halophilus strains, tested for flavour and for holding down histamine in fish-sauce mash. Results differ strain by strain.
Meat colour and aroma adjunct cultures
Selected coagulase-negative staphylococci, mainly Staphylococcus carnosus and S. xylosus, are added to fermented sausage for colour and flavour, usually inside a blend with acidifying bacteria.
T-SPX starter culture
A purchased mixed meat starter associated with mild acidification and flavour and colour development. Chr. Hansen documents Pediococcus pentosaceus and Staphylococcus xylosus; the recipe packet’s strains and lot are unreported.
Bactoferm SM-194 starter culture
SM-194 is a freeze-dried, five-species culture for fermented sausage; its manufacturer and the linked Genoa-style recipe give different addition directions.
LHP-Dry starter culture
A purchased meat starter named in a contemporary Sai Krok Issan recipe. Chr. Hansen documents Bactoferm LHP-DRY US as a dried Pediococcus blend for rapid acidification; the recipe does not identify a lot or strain.
Starter cultures for fermented sausages
Commercial starter cultures are chosen for a defined sausage process. Product-specific instructions and safety validation matter; a species name alone does not establish that any strain is suitable.
Flavor of Italy starter
Flavor of Italy is a freeze-dried meat culture combining lactic acid bacteria with Staphylococcus carnosus to support sausage acidification, colour and aroma.