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“Unlock the Secret to Exceptional Salami with Ambello’s range of premium Starter Cultures: We understand that crafting the perfect salami is both an art and a science. That’s why we’re passionate about bringing you the finest starter cultures to elevate your salami-making journey. Our starter cultures aren’t just ingredients; they’re the key to unlocking a world of flavor, aroma, texture, safety, and consistency with every product. By introducing carefully selected microorganisms into your salami mix, our cultures kickstart the fermentation process, resulting in a salami that’s not just delicious but also with added safety to enjoy. With Ambello starter cultures, you’ll achieve the perfect balance of taste, aroma and texture, every batch, every time. Discover how our starter cultures can transform your salami into a premium masterpiece, ensuring a mouthwatering experience that you, your family, and your customers will savor and remember. Explore the magic of our starter cultures and take your salami to the next level!”
Ambello’s Sacco Starter cultures for meat are specialized strains of microorganisms, these bacteria are specifically chosen and cultivated to initiate and control the fermentation process in meat products. These cultures play a fundamental role in enhancing safety, flavor, and texture, by converting sugars into lactic acid, which not only lowers the pH of the meat but also inhibits the growth of harmful bacteria. Our starter cultures are essential in the production of various meat products, from sausages to salami, providing consistent and predictable results, while contributing to the unique and desired characteristics of each product.
Lyocarni™ is the range of Sacco System Italian starter cultures for meat, that includes different mixes of selected Carnobacterium (Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xyilosus). Ambelllo Bacteria Cultures will happily work with you to tailor the best starter cultures to yours or your customers desired finished product.
The Lyocarni™ range of live cultures can be subdivided into traditional starter cultures (more suitable for fine-medium coarseness, to guarantee slow drying with the enhancement of aromas) and fast starter cultures, suitable for coarser products, to ensure an even fermentation within the product, or for finer grades where shorter production times are required, limiting the development of aroma and colour.
Ambello also has a range of excellent muscle and mould cultures to enhance and fine tune your products.
Sacco Systems fast starter cultures, also known as “rapid acidification cultures” or “fast fermenting cultures,” are used in salami production to accelerate the fermentation process. Our cultures help lower the pH of the meat more quickly, which enhances safety by inhibiting the growth of harmful bacteria and molds, while also contributing to the development of the characteristic flavors and textures of your salami. Sacco System’s fast starter cultures are best used for pepperoni, chorizo, and Danish salami etc.
Sacco Systems Traditional starter cultures are for the production of ‘traditional’ salamis and aims to bring consistency, safety, and ease of use while preserving the authentic flavors, aromas and textures associated with outstanding products. Sacco Systems cultures contain researched and proven bacteria strains that possess different characteristics to meet your specific manufacturing needs.
Sacco Systems whole muscle cultures refers to the application of starter cultures to the surface of intact meat cuts or whole muscles, typically in dry-cured and fermented meat production. These cultures consist of carefully selected microorganisms, such as lactic acid bacteria and moulds, aimed at initiating fermentation and enhancing flavor development while safeguarding the meat from spoilage bacteria. This method is commonly employed in producing traditional dry-cured meats like prosciutto and coppa, where the starter culture contributes to the gradual maturation and preservation of the meat, resulting in a distinctive taste, texture, and extended shelf life.
