BECK MicroStart
BECK MicroStart: starter cultures for fermented sausages and dry-cured ham
Fermentation under control.
Starter cultures make fermentation easier to control. Depending on the culture and maturation concept, the microorganisms used influence acidification as well as aroma and colour development. Fast-, medium- and slow-ripened fermented sausages therefore require different approaches. For dry-cured ham and air-dried products, cultures are also selected to suit the process. Noble mould cultures complement the system for products with targeted surface maturation.
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Cultures for fast, medium and slow fermented sausage maturation
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Targeted acidification as part of maturation control
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Support for characteristic aroma and colour development, depending on the culture
Questions and Answers
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