The bacteria most commonly used in the production of meat products are staphylococci and lactic acid bacteria. Staphylococci increase colour and stability. In addition they contribute to flavor formation. Lactic acid bacteria provide the desired ph reduction in the production process, allowing consistent drying. At the same time some lactic acid bacteria produce bacteriocins: small peptides that kill sensitive bacteria, especially Listeria monocytogenes. This capability ensures the higher safety of product.

To achieve a quality meat product it is important to choose appropriate Lyocarni starter culture depending on the formulation, average of the product, production time, technology of production process and characteristics of the final product.

The Lyocarni starter cultures assortment is able to satisfy meat producers by obtaining products that meet their expectations.