Starter Cultures for Making Fermented Sausages

A recipe can be downloaded from the Internet, and one may produce quality salami at home with some luck. However, the next time, the sausage may turn out completely different, even if the same ingredients were included. Starter cultures solve the problem. They significantly increase the chances of making a successful product and provide a safety hurdle against the growth of undesirable bacteria. The addition of culture provides a safety hurdle, as millions of freshly introduced bacteria start competing for food (moisture, oxygen, sugar, protein) with a small number residing in meat bacteria, preventing them from growing. It may be called a biological competition among bacteria. They are inexpensive and easy to use, and there is no excuse for not using them. 

Why Use Cultures

The advantages of starter cultures are numerous:

• They are of known number and quality. There is no guessing as to whether there is enough bacteria inside the meat to start fermentation, or whether a strong curing color will be obtained.
• Cultures are optimized for different temperature ranges that allow the production of slow, medium, or fast-fermented products.
• Starter cultures decrease fermentation time.
• A product of constant quality can be produced year-round as long as proper natural conditions or fermenting/drying chambers are available.
• They provide safety by competing for food with undesirable bacteria thus inhibiting their growth.

Culture Types

Cultures can be classified into the following groups:

• Lactic acid-producing cultures.
• Color and flavor forming cultures.
• Surface coverage cultures (yeasts and molds).
• Bio-protective cultures (producing bacteriocins). You may think of bacteriocins as some kind of antibiotics that kill unwanted bacteria. Some of the lactic acid cultures possess antimicrobial properties which are very effective in inhibiting not only Staph. aureus but also Salmonella, Cl.botulinum and other microorganisms, including yeasts.

Although commercially grown starter cultures have been around since 1957, it is only recently that sausage equipment and supplies companies carry them in catalogs.

The most important microorganisms used in starter cultures are:

In addition to being very strong competitors for nutrients against pathogenic and spoilage bacteria, lactic acid bacteria are known to produce compounds named "bacteriocins" which can act against other microorganisms. Pediococcus acidilactici and Lactobacillus curvatus are known bacteriocins producers especially effective against the growth of Listeria monocytogenes.

Chr. Hansen starter cultures

There are many manufacturers of starter cultures in Europe and the USA. We list products made by the Danish manufacturer Chr. Hansen, as their products demonstrate superior quality and are easily obtained from American distributors of sausage-making equipment and supplies. Even more, the company offers wonderful technical support, and we are deeply indebted to them for the detailed specifications of their products.

4.3.1 Starter cultures for traditional fermented sausages

In the production of traditional-style sausages, the fermentation profile must have a short lag phase in order to ensure the growth of the added starter culture at the expense of the unwanted bacteria. The acidification profile must be rather flat not going below pH 4.8-5.0 at any time. This will ensure that Staphylococci maintain their activity over a longer period of time, foremost their nitrate reductase and flavor forming activities.

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Bactoferm® T-SC-150 (Lactobacillus sakei, Staphylococcus carnosus). Gives a product flavor that is very typical for German salami, such as Westphalia salami type. The acidification leads to a clear lactic acid taste. The used Lactobacillus sakei has a very good growth potential and is able to suppress the growth of a lot of indigenous bacteria. The used Staphylococcus carnosus gives good color stability and a mild aroma. Attention: This Lactobacillus sakei is sucrose negative.

Bactoferm® TRADI-302 (Lactobacillus sakei, Staphylococcus xylosus, Staphylococcus carnosus). Same features as T-SC-150, but the combination of the two Staphylococci leads to a more intensive color formation and a slight milder aroma.

Bactoferm® SM-182 (Lactobacillus sakei, Staphylococcus xylosus, Debaryomyces hansenii). Same features as T-SC-150, but the yeast Debaryomyces hansenii on top gives a more “Mediterranean” flavor.

Bactoferm® T-SPX (Pediococcus pentosaceus, Staphylococcus xylosus ). Aromatic culture with mild acidification. The high concentration of Pediococus pentosaceus gives a controlled and moderate pH drop. The acidification gives a mild lactic acid taste. Staphylococcus xylosus gives good color formation and stability. Furthermore, Staphylococcus xylosus gives a very round and mild flavor which is very typical for South European salami types such as Milano.

BactoFlavor® BFL-T03 (Pediococcus pentosaceus, Staphylococcus carnosus ssp. ). Same features as T-SPX, but the new developed Staphylococcus carnosus ssp. Gives a milder and more “Mediterranean” flavor.

Bactoferm® SM-181 (Lactobacillus sakei, Staphylococcus xylosus). The sucrose positive Lactobacillus sakei gives a moderate pH-drop. This Lactobacillus sakei has a very good growth potential and is able to suppress the growth of a lot of indigenous bacteria. The used Staphylococcus xylosus gives good color formation and stability. The very high number of Staphylococcus xylosus leads to a very round and mild “Mediterranean” flavor.

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4.3.2 Starter cultures for fast-fermented sausages

In producing North European and US-style sausages, the fermentation profile must have a very short lag phase to rapidly onset fermentation and exhibit a fast drop in pH to below 5.3 within 30 hours at minimum. This ensures an efficient inhibition of unwanted bacteria and an early onset of fast drying. Total production time is typically less than 2 weeks. Staphylococci and Micrococcaceae spp. are not added to all cultures, so to enhance color formation Staphylococci or Micrococcaceae spp. must be added on the side. This may be unnecessary in the US-style process (fermentation temperatures 35–45°C/100–115°F, very fast pH-drop, very low final pH < 4.8) since Staphylococci generally do not survive the fast pH lowering. In some instances, however, adding Staphylococci or Micrococcaceae spp. has proven beneficial for color stability in the US-style process for meat snack sticks. The Pediococcus in F-1 and BFL-F02 have lower salt tolerance than the other fast fermenting strains and are, therefore, not recommended for sausages with very high salt-in-water levels (>6%) and high-fat contents.

F-SC-111 (Lactobacillus sakei, Staphylococcus carnosus ). Same features as T-SC-150, but faster in pH drop by different amount and production treatment of the applied Lactobacillus sakei. (Faster version of T-SC-150). Fast culture targeted for fermentation temperatures 70-90º F (22-32º C).

F-1 ( Pediococcus pentosaceus, Staphylococcus xylosus). Same features as T-SPX, but faster in pH drop by different amount and production treatment of the applied Pediococcus pentosaceus. (Faster version of T-SPX). Fast culture targeted for fermentation temperatures 70-90º F (22-32º C).

BactoFlavor® BFL-F02 (Pediococcus pentosaceus, Staph.carnosus ssp.). This is the fast version of BFL-T03. Acidification features as mentioned under F-1.

BactoFlavor® BFL-F04 ( Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus carnosus ssp.). The sucrose positive Lactobacillus sakei shows a very good growth potential and is able to suppress the growth of a lot of indigenous bacteria. The combination of the two new developed Staphylococci gives a very good color formation and a more intensive, but mild aroma development. The special combination of the strains shows a fast pH drop and leads to a firm texture.

BactoFlavor® Flora Italia (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus carnosus ssp. ). The sucrose positive Lactobacillus sakei shows a very good growth potential and is able to suppress the growth of a lot of indigenous bacteria. Despite the very fast pH drop it gives a very mild Mediterranean flavor like a traditional sausage. The combination of the two newly developed Staphylococci gives a very good color formation and a more intensive, but mild aroma development.

Bactoferm® SM-194 (Pediococcus pentosaceus, Lactobacillus sakei, Staphylococcus xylosus, Staphylococcus carnosus, Debaromyces hansenii). Multi application culture that combines all positive features of the different strains. Lactobacillus sakei with very good growth potential and the ability to suppress the growth of a lot of indigenous bacteria. Pediococcus pentosaceus by its mild lactic acid taste and the accelerated pH drop at higher temperatures. The combination of two different Staphylococci for more intensive color formation and mild aroma development. And the yeastDebaromyces hansenii on top to obtain a more "Mediterranean" flavor.

Bactoferm® LHP DRY ( Pediococcus acidilactici, Pediococcus pentosaceus). Extra fast cultures targeted for fermentation temperatures 80-100° F (26-38° C)<./p>

Bactoferm® CSB (pellets) (Pediococcus acidilactici, Micrococcaceae ssp. ). Extra fast cultures targeted for fermentation temperatures 86-113° F (30-45° C).

HPS (pellets) (Pediococcus acidilactici). Very fast cultures targeted for fermentation temperatures 90-113º F (32-45º C).

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4.3.3 Starter cultures for enhancing flavor and nitrate reduction

Sausages fermented with a chemical acidifier such as Gdl or encapsulated acid instead of lactic acid bacteria, generally require Staphylococci or Micrococcaceae spp. to obtain an acceptable flavor and color. Those single strain cultures are recommended in all sausage products in need of extra flavor or nitrate reductase activity. S. carnosus is more salt tolerant than S. xylosus and convey a more intense flavor in fast-fermented products.

Bactoferm® CS-300 (Staph. carnosus ssp., Staphylococcus carnosus ). The combination of the two different Staphylococci leads to intensive color formation and color stability. Furthermore it gives a mild and round aroma. The high concentration of both Staphylococci gives high nitrate reductase activity.

Bactoferm® S-B-61 (Staphylococcus carnosus). For a good color formation and color stability and additional flavor development.

Bactoferm® S-SX (Staphylococcus xylosus). For a good color formation and color stability and additional flavor development. Especially suitable in case of too much and undesired acidification taste.

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Starter cultures for surface coverage

Mold present on traditional sausages prevents mycotoxin formation by wild molds. It allows for uniform drying and contributes positively towards flavor.

Bactoferm® Mold 600 (Penicillium nalgiovense). Fast growing and strong suppression of wild flora. Dense, medium fluffy and uniform coverage. Traditional white coverage. Pronounced mushroom flavor.

Bactoferm® Mold 800 (Penicillium candidum, Penicillium nalgiovense). Fast growing and strong suppression of wild flora. Dense, medium to very fluffy coverage. Generates a fresh camembert aroma/strong mushroom flavor and a typical scent of moss. Good growth potential in dry and unstable conditions.

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Starter cultures for bio-protection

Listeria monocytogenes contamination of meat products appears to be an increasing problem. Chr. Hansen has developed several cultures for fresh, cooked, and cured meat products to lower the general level and/ or reduce surface contamination. For example, F-LC for fermented sausages is a patented culture blend capable of acidification and preventing Listeria growth, and it operates in a wide temperature range. A low fermentation temperature < 77º F (< 25º C) results in a traditional acidification profile, whereas high fermentation temperature 95-113º F (35-45º C) gives a US-style product.

SafePro® B-LC-20 (Pediococcus acidilactici). Adjunct culture for prevention of Listeria for use on top of existing starter cultures.

SafePro® B-LC-35 (Pediococcus acidilactici, Lactobacillus curvatus, Staphylococcus xylosus). Pediococcus acidilactici and Lactobacillus curvatus give a slow, but controlled pH drop with a mild acidification flavor. The used Staphylococcus xylosus gives a good color formation and stability and mild flavor.

SafePro® B-LC-007 (Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus sakei, Staphylococcus xylosus, Staphylococcus carnosus, Debaromyces hansenii ). Same features as SM-194, but with additional strong antagonistic properties against Listeria monocytogenes.

SafePro®B -FLC-55 (Pediococcus acidilactici, Lactobacillus sakei, Staphylococcus carnosus). Same features as F-SC-111, but with additional strong antagonistic properties against Listeria monocytogenes.

SafePro® Flora Italia LC (Pediococcus acidilactici Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus carnosus ssp.). Same features as Flora Italia, but with additional strong antagonistic properties against Listeria monocytogenes.

Note for more detailed product information, please visit www.chr-hansen.com or contact meat@chr-hansen.com or your local representative.

How to choose the correct culture

In order to choose the correct culture the following advice may be used as general guidelines:

1. What style of sausage is produced?
   • Traditional South and North European: choose cultures in paragraph 4.3.1.
   • North European fast fermented: choose cultures in paragraph 4.3.2.
   • US style: choose the extra fast and very fast cultures in paragraph 4.3.2.
2. A very short on-set of fermentation is needed
   • Choose a frozen culture instead of a freeze-dried culture.
   • Increase the amount of culture.
3. The salt-in-water percentage in the fresh mince is:
   • > 6% : avoid F-1, LHP, BFL-202, BFL-T03 and T-SPX. This statement applies to products containing a large amount of salt.
4. The type of sugar is:
   • Glucose: all cultures will ferment.
   • Sucrose: avoid TRADI-302, T-SC-150, BFL-FO5 and F-SC-111.
5. Nitrate is added as a color forming agent to the mince
   • Choose cultures in paragraph 4.3.1. and 4.3.2 and adjust the process correspondingly to traditional/slow fermentation.
   • Add extra Staphylococci or Micrococcaceae spp. from paragraph 4.3.1 to enhance nitrate reductase activity
6. A product with an intense flavor
   • Choose traditional technology and cultures from paragraph 4.3.1
   • Add extra Staphylococci or Micrococcaceae spp. from paragraph 4.3.3. to enhance flavor formation

Lag Phase

Before culture can react with meat, it must go through what is known as the "lag phase." It has been in a deep freeze of sleep and now must wake up and recover. It can be compared to a patient recovering from the effect of anesthesia. He needs some time to shake off the effects of his induced sleep and be himself again. During the lag phase, there is little fermentation taking place; lactic acid bacteria just get comfortable and start growing in numbers. Mixing freeze-dried cultures with chlorine-free cold water for 15-30 minutes before use helps them to "wake up" and to react with meat and sugar faster when introduced into the meat.

Notes:

• Technical information sheets provide the recommended temperatures for fermentation, however, bacteria will also ferment at lower temperatures, just more slowly. For example, the technical information sheet for T-SPX lists temperatures as 26-38º C, optimum being 32º C. T-SPX will ferment as well at 20-24º C which is not uncommon for "European" style sausages, and 48 hours or more is not atypical.
• When freeze-dried cultures are used it is recommended to disperse them in water. Adding 25 grams of powdered culture to 200 kg (440 lbs) of meat makes uniform distribution quite challenging. That comes to about 1/2 teaspoon to 4.5 kg (10 lbs) of meat and the culture must be very uniformly dispersed otherwise defects will occur later on. For those reasons it is advisable, especially at home conditions, to mix 1/2 tsp of culture in 1/2 cup (150 ml) of distilled water and then pour it down all over the meat. Any tap water which is chlorine free will do, the problem is that different cities, or countries, sanitize water in different ways. Chlorine will kill bacteria and the process will suffer. For this reason it is recommended to use distilled water.
• Mixing freeze-dried cultures with cold water for 15-30 minutes before use allows them to "wake up" and to react with meat and sugar faster when introduced during the mixing process.
• Cultures distributed by Internet online companies are of the freeze dried type.
• Once fast-fermented starter culture or Gdl has been added to the sausage mix, the mix should be filled into casings.