Knowledge Base

Influence of processing parameters on culture performance Wednesday, March 27, 2024 Discover the intricate relationship between fermentation temperature, sugar concentration, salt concentration, and raw material quality in sausage mince processing, and their impact on microbial activity, pH regulation, and fermentation time. Gain insights into the role of Chr. Hansen cultures in optimizing sausage fermentation processes.

About molds: surface cultures Wednesday, March 27, 2024 Explore the practical aspects of applying molds in sausage production, covering dosage, application methods, handling precautions, and the impact of casing type and fermentation technology on mold growth. Gain insights into the role of Chr. Hansen molds in enhancing sausage fermentation.

Color and flavor cultures Tuesday, March 26, 2024 Discover the functionalities of Staphylococcus and Debaryomyces strains offered by Chr. Hansen in indigenous fermented sausages, crucial for flavor development, enzymatic activities, and pH regulation

Acidification cultures Tuesday, March 26, 2024 Explore the characteristics and functionalities of Lactobacillus and Pediococcus strains offered by Chr. Hansen, crucial for meat fermentation and the production of dried sausages. Learn about their temperature and salt tolerance, lactic acid formation, and fermentable sugar utilization for effective fermentation processes.

Surface coverage cultures Tuesday, March 26, 2024 Explore the role of yeasts, particularly Penicillium nalgiovense, in the surface treatment of dried sausages, enhancing appearance, flavor, and protection against rancidity.

Cultures de bioprotection Tuesday, March 26, 2024 Learn how Chr. Hansen's lactobacillus strains combat pathogens like Listeria monocytogenes in fermented sausages, addressing risks of survival despite rigorous acidification and drying constraints.

Introduction to cultures Tuesday, March 26, 2024 Discover the significance of starter cultures in sausage mince production, where the natural microflora can be enhanced for improved product consistency and reduced production time. Explore the categorization and characteristics of microorganisms used in starter cultures, ensuring optimal performance and quality in sausage manufacturing.